This utterly charming new restaurant opened at the start of summer in a lovingly restored house on a narrow cobblestone street just behind the main square. The young, Alain Ducasse-trained Chef/Owner named it after the wild Greek seaside herb known more commonly as Samphire or Sea Fennel. First-rate, mostly organic raw materials and the revival of forgotten tastes and products is of paramount importance in the wonderful compilations such as the Graviera cheese with pistachio with sesame oil and carob honey or the medallions of pork with a sweet fig & raisin sauce with mushroom purée. The salads and desserts are all paradise on a plate.