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La Rotonde Restaurant Review: Its different menus and fixed-price offerings can cause confusion in the restaurant of the legendary Hôtel du Palais, which tries to maintain nostalgia for the Empire without discouraging those enjoying a seaside holiday. On the gigantic menu decorated with crowns, we find hake cooked with clams and green asparagus, while on the small menu, hake is cooked à la plancha and served with steamed potatoes. Both dishes pay tribute to regional tradition, with chipirons (squid), Serrano ham, or Landes poultry. The extravagant wine list has prices to match. A few wines are served by the glass.