Named after its two founders, Menna sports a trendy vibe in a pedestrian street near the Roman Arena. Clémence, a trained pastry chef, signs modern, delicate cuisine founded on local seasonal ingredients, making everything from scratch, even the bread that she bakes every morning. Each dish bears her distinctive hallmark: green asparagus from Aigues-Mortes, lacquered calf’s sweetbread with green peas, warm coffee and green cardamom soufflé. Jonathan sets the tone of the front-of-house operations. The lunchtime menu is a steal.