In the middle of the port of Césarée, right next to the Roman ruins, nearly sitting on the water, Helena has made the most out of this exceptional environment by ensuring that every table has a superb view of the waves crashing against the rocks. The menu features fresh products such as the interesting and original burrata served with a raw pumpkin carpaccio. It is visually very attractive with a lovely contrast of colors and textures and the zucchini seeds add a pleasant touch. On the menu of the day, the starter is an exquisite combination of incredibly fresh shrimp carpaccio, pleasingly tart strawberries and chilli. Temura, made with soft shell crab just after moulting, is a crab burger. It is a simply prepared, rare dish. The salmon filet sits on a bed of green wheat risotto with butter flavored with the tannin of hyssop flower. The refreshing fennel salad with grapefruit is simple and crisp, juicy when you bite into a large piece of the sweet grapefruit, which contrasts with the salty, dry sheep’s milk cheese. Finish with an excellent dessert with local flavors: homemade ice cream with tehina. It is attractively presented and not very sweet except for a few pieces of halva. The food here is exceptional with an inspired and inspiring menu.