Located right at the end of the bay, La Voile is often missed and overlooked by many visitors to Collioure, which is a pity.

First of all, La Voile has a stunning view of Collioure and is right on the bay, so in the right weather, it’s probably the best place for lunch or supper view-wise.

Cuisine-wise, it’s a classic Mediterranean seafood restaurant – straight and simple – but well done and with nice and friendly relaxed staff.

L’Espadon à la sicilienne (Sicilian Swordfish) - This dish is a prime example of the restaurant's expertise in marrying local seafood with international flavours. The swordfish, known for its meaty texture, with olives, capers and a rich tomato-based sauce.

Rôti de merlan sauvage au jambon et au pesto à l’ail des ours (Roasted Whiting with Ham and Wild Garlic Pesto) - This entrée takes a delicate whiting, with its flaky flesh and mild taste, and pairs it with the savory depth of ham and a wild garlic pesto that would offer a fresh and herbaceous counterpoint.

Fricassée de calamars et lotte au chorizo et piments d’Espelette (Squids and Monkfish with Chorizo and Espelette Pepper) – The squid and monkfish provide a delightful contrast in textures, while the chorizo and Espelette pepper add a warm, smoky spiciness to the dish.

Gambas à la planxa persillade et fleur de sel (King Prawns with Parsley and Garlic Sauce and Coarse Salt) - Grilled on " la plancha," the prawns have a pleasing char that complements their natural sweetness, along with a classic French parsley and garlic sauce made with parsley and garlic and plenty of salt.

Le steak de thon mi cuit ‘chimichurri’ (Red Tuna Steak Half Cooked with Chimichurri) - Tuna steak is served "mi cuit," seared on the outside and rare on the inside, preserving the tenderness of the fish,  with chimichurri sauce - herbs, garlic, vinegar and olive oil, make for a bright and tangy flavour that cuts through the richness of the tuna.

Le Gaspacho vert, mousse de fromage chèvre et chips de jambon (Green Gaspacho, Goat Cheese Mousse, and Ham Chips) - A refreshingly different green gazpacho served with a creamy goat cheese mousse and crispy ham chips.

Salade de la voile (Green Salad, Grilled Chicken, Parmesan Cheese Shavings, Toasted Little Bread, Caesar Sauce, Fried Onions) - For those looking for a lighter option, this salad is a well-composed dish with the savoury grilled chicken complemented by the sharpness of Parmesan, the crunch of toasted bread and the richness of a Caesar dressing.

Salade mer et Montagne (Green Salad, King Prawns, Mustard Grains, Ham, Dried Beef Fillet, Banyuls Vinegar Dressing) - Showcasingthe best of both sea and land, this salad combines king prawns and dried meats with mustard and local Banyuls dressing.