Just spent a couple of nights at the Victoria Inn and had dinner one night at the Restaurant there. Chef Matt Regan is wonderful. We loved the Creole Bouillabaisse. The saffron seasoning was unexpected and truly tasty. I also had grilled bacon wrapped shrimp appetizer that was served on top of canneloni beans that tasted cooked in some sort of pork based sauce. The white chocolate bread pudding was divine. It was not the typical heavy dessert I had tasted before at other places. It was light (probably beaten egg whites were used) and served warm. Perfect meal on a cool October evening in the most out of the way place I have ever been. I am going back. It was just 20 minutes from the Quarter on Highway 45.