Fodor's Expert Review Nacional Trattoria

When you've had enough of the “catch of the day" and need a good old dose of red meat—in various cuts, from rump steak to rib to sirloin XXL—this Italian restaurant in old Antibes is the place to go. The selection includes black Angus American, Australian, or Irish beef as well as veal, chicken, and foie gras, and it's all overseen by Nicolas Rondell, head chef at the Michelin-starred Pecheurs in the Cap. You can even read about where your meat was raised, as well as its breed, age, and feeding methods. If all of this is too much, you can order pasta—you know where that comes from.