Restaurants in the Alpilles

Set in the heart of the Alpilles Nature Park, this restaurant offers local cuisine inspired by seasonal produce. The menu highlights local resources, with particular attention paid to the freshness of ingredients and their preparation. The result is a structured, coherent cuisine in a natural setting, with an attentive welcome.

This restaurant offers Provencal and Mediterranean cuisine in a setting inspired by the art of living in the South. The menu features seasonal dishes, built around local produce, with a simple, convivial approach. Selected wines accompany the dishes in a regional spirit. The restaurant features an indoor dining room with fireplace in winter, and shaded outdoor areas in summer. The décor combines traditional materials and Provencal elements. Within easy reach of the center of Saint-Rémy-de-Provence, the establishment has private parking and welcomes visitors for lunch and dinner.

This restaurant offers Provencal and Mediterranean cuisine, focusing on simple recipes and seasonal produce. Meals can be enjoyed indoors, by the fireplace in winter, or outside under arbors in summer. The interior design is based on traditional materials, with stone elements, wrought-iron furniture and integrated vegetation. The whole offers a structured setting, in keeping with a cuisine that is accessible and rooted in regional traditions.

Le Bistrot de Valrugues offers Provencal and Mediterranean cuisine based on seasonal ingredients and regional produce. Guests can dine indoors during the cooler months, or outside under shady arbors when the weather permits. The setting reflects the character of Provence, with warm-toned ceramics, wrought-iron furniture and olive trees outlining the terrace. These elements create a calm environment conducive to relaxed dining. The menu offers generous dishes inspired by the flavors of the South, accompanied by a selection of wines from local vineyards. Located in Saint-Rémy-de-Provence, the restaurant is a short distance from the town center and close to destinations such as Les Baux-de-Provence and Avignon. Private parking is available for guests. Located in the gardens of the Spa & Villas Le Vallon de Valrugues hotel, Le Canto Cigalo restaurant offers a culinary experience in tune with the surrounding landscape. At lunchtime, guests can choose from the chef's seasonal menu or daily suggestions. In the evening, the kitchen offers dishes inspired by southern French cuisine and Mediterranean ingredients. The restaurant offers a setting where regional produce, seasonal cuisine and the atmosphere of Provence come together all year round.

This restaurant offers gourmet cuisine rooted in the Alpilles region, with particular attention paid to local produce and seasonality. The menu features ingredients sourced from regional producers, such as vegetables, lamb and seafood, worked in a direct approach, with straightforward flavors and precise juices. Dishes emphasize clarity and purity, with masterful execution, such as Camargue oysters or lamb preparations. The whole is part of a structured experience, complemented by a selection of wines, breads made from natural sourdough and rooms on site.

On a corner along the boulevard, this Provençal-style bistro offers a menu designed to suit both locals and visitors, with a Mediterranean focus rooted in traditional recipes. The selection includes house-made pâté en croûte from Maison Bolard, Iberian charcuterie, fish soup, carbonara, truffle pizzetta and slow-cooked beef cheek with a red wine jus. Desserts draw on Italian influences, with options such as tiramisu and affogato. The wine list includes regional references such as Estoublon blanc.

Chef Fanny Rey heads up the kitchen at this long-established inn, located next to the ring road and the city's historic ramparts. The dining room combines contemporary design with original elements, including a curved white ceiling, exposed stone walls and artwork by Francis Guerrier. Its cuisine follows the rhythm of the market, highlighting the produce of the Alpilles region. Tasting menus often focus on seafood and plant-based ingredients, bringing together the flavors of the Mediterranean and the surrounding countryside. Pastry chef Jonathan Wahid, his partner and former French pastry champion, is in charge of the dessert menu. His work focuses on seasonal fruits from the south of France, notably figs and strawberries, prepared with precision and balance.

Away from the boulevard, on an enclosed square, this restaurant offers accessible semi-gastronomic cuisine, adapted to different customer profiles. The menu features contemporary dishes such as citrus scallop carpaccio, tuna tataki, lobster stew and beef filet. The whole is structured around quality products and masterful combinations. The sixty-five euro menu is a well-balanced option. The desserts are made by the Meinado house, adding an elegant finish to the meal.

A long-established address on the boulevard, this restaurant offers seasonal cuisine that has evolved while retaining its basics. The menu offers a varied choice, with dishes rooted in the region and regularly executed. The whole is structured, with attention to presentation and product quality. The cellar is a particular strength, with a coherent selection in line with the cuisine on offer. The restaurant is a continuation of the past, with a modernized offering while retaining its landmarks.

The restaurant offers home-cooked cuisine, with a varied menu to suit different mealtimes. Dishes are prepared with a simple, structured approach, accompanied by a selection of beverages including wine and beer. The restaurant has air-conditioned indoor areas, as well as an outdoor dining area, depending on the season. .

Housed in a seventeenth-century townhouse, this restaurant is part of a place steeped in history, notably linked to Charles Gounod and Frédéric Mistral. The chef offers Provençal-inspired cuisine, based on regional products such as fish from Grau-du-Roi, trout from Isle-sur-la-Sorgue, pork from Mont Ventoux and lamb from Crau. Meals are served around a "table d'hôtes", in a limited-capacity room with exposed stone walls, to ensure structured service. A rooftop terrace completes the offer with a simpler proposition, allowing guests to enjoy an unobstructed view over the village rooftops.

Set within a high-end hotel featuring a golf course, spa and pool, this restaurant presents a refined approach to regional cuisine at the foot of the Alpilles, near Les Baux. The menu pays close attention to Provençal traditions, interpreted by Belgian chef Lieven Van Aken, whose background includes experience in Brussels and with Michel Guérard. Dishes show precision and balance, with combinations such as vegetable bouillabaisse with saffron rouille, or smoked and grilled veal sweetbreads served with seaweed tartare and Mediterranean langoustines. In warmer months, the terrace beneath mature plane trees provides an alternative setting for dining.

Set in a hotel with golf course, spa and swimming pool, this restaurant offers cuisine inspired by the terroir of Provence, led by chef Lieven Van Aken. The menu features precise dishes, with carefully crafted combinations such as vegetable bouillabaisse with saffron rouille, or smoked and grilled veal sweetbreads with seaweed tartar and langoustines. The whole is part of a structured approach, blending respect for regional products with more daring touches. The terrace, set under plane trees, completes the setting and offers a space suited to outdoor dining.

Set in a bastide in the heart of a Provencal oak grove, this restaurant offers traditional cuisine made from fresh, local produce, under the supervision of chef Christopher Hache. The setting alternates between a shady terrace and a contrasting interior, with dark furnishings and light walls. The menu features seasonal dishes such as Mollégès snails with parsley butter, Mont Ventoux pork belly with carrots, and a lemon dessert. The result is a structured, product-focused cuisine in a quiet, secluded setting.

The Domaine de la Baumanière in Les Baux-de-Provence has long been associated with the art of Provencal living. Surrounded by gardens and historic buildings, the property has hosted artists and public figures for decades and continues to offer a tranquil setting in the Alpilles. Chef Glenn Viel's cuisine Chef Glenn Viel directs the kitchen with Mediterranean ingredients and regional produce. Olive oil from the Vallée des Baux, organic vegetables grown in the estate's gardens and meats from neighboring farms form the basis of many dishes. Although rooted in Provence, the menu also reflects the chef's Breton origins, introducing further influences into the approach to cooking. Chef Viel pays particular attention to traditional cooking techniques, including preparation over an open fire and careful control of heat during cooking. Sauces and reductions remain at the heart of his style, bringing depth and balance to dishes. Patisserie and wines Pastry chef Brandon Dehan creates desserts that follow the same approach to flavor and seasonal ingredients. His work complements the savory menu while introducing creative combinations. The restaurant also boasts a cellar of around three thousand wine references, offering a wide choice to accompany the meal. The attentive service and historic setting of the estate complete a gastronomic experience closely linked to the traditions of Provence

At this family-run restaurant, guests are welcomed by the Bourguignon family with a natural and attentive approach. The chef presents a menu of carefully balanced dishes, with subtle flavours and Provençal influences. The terrace, located beside the pool and surrounded by Mediterranean planting, offers a quiet setting for dining.

This restaurant offers subtle Provencal-influenced cuisine using seasonal produce. Dishes are meticulously prepared, with attention paid to pairing and balancing flavors. The setting, organized around a terrace close to the pool and surrounded by vegetation, offers a calm environment suited to a relaxed experience. All this is complemented by an attentive welcome in a friendly atmosphere.

Chef Michel Hulin presents Provençal cuisine using ingredients from the Alpilles and Camargue regions. His menu showcases regional products in dishes that reflect both traditional techniques and meticulous preparation. Examples include Mediterranean squid prepared bouillabaisse-style, served hot and cold, and roast lamb first confit and then smoked with Crau AOP hay. These dishes are accompanied by seasonal vegetables such as zucchini flowers and parsnips from the Moulin de Daudet region. The restaurant's terrace is located under the plane-tree mulberry trees and offers a view of the rocky landscape that characterizes this part of the Alpilles. The setting offers an unobstructed view of the surrounding countryside while diners enjoy the menu prepared by the kitchen.

Whether in the hotel restaurant or on the terrace during the warmer months, Jean-Pierre and his team present the cuisine of chef Mathias Bettinger, who trained in leading establishments. The menu focuses on simple, well-executed dishes, with an emphasis on regional flavours shaped by the southern climate.

Set within a refined hamlet surrounded by olive and almond trees, this address is arranged as a collection of small houses with guest rooms. Guests can dine on the terrace beneath plane trees or indoors in a comfortable dining room. Chef Julie Chaix, trained with Anne-Sophie Pic and Alain Ducasse, presents a market-led menu shaped by Provençal ingredients and culinary traditions. The selection changes regularly, depending on available produce. Dishes may include a pork terrine served with toasted bread, meat jus and olive oil from Les Baux-de-Provence, seared little tunny with aubergine and reduced tomato water, or a red fruit panna cotta. The lunch menu offers a clear and well-structured option with a strong price-to-quality ratio.

Upon entering the restaurant, guests enter a bright dining room where the décor follows a calm, understated palette. Wall paintings and natural tones harmonize with the round tables, creating a setting that's both intimate and welcoming. In the kitchen, the chef combines tradition with contemporary ideas. The menu focuses on fresh ingredients from the surrounding region, prepared with care to enhance their natural character. Each dish reflects a balance between established techniques and new combinations, allowing local produce to remain at the heart of the experience.

Set in a traditional Provençal farmhouse near a small village church, this restaurant is run by a young couple and offers a menu rooted in southern flavours with Italian influences. The cuisine reflects the chef’s background, with combinations such as tomatoes with burrata and basil, or monkfish served with spinach and a Mediterranean blue crab bisque. Guests can dine in a rustic interior or on the terrace, bordered by oleander and climbing vines. Service is attentive and well paced, supporting a relaxed dining experience.

This address is a local institution, with a unique menu that changes daily and follows a weekly rhythm. Certain dishes return on a fixed date, such as the cassoulet offered mid-week. The cuisine features classic specialties such as aïoli, spit-roasted Bresse poultry and calf's head with ravigote sauce. Homemade tarts complete the offer. The menu also includes wine and a cheese platter served at discretion. Service is fast-paced and straightforward, in keeping with the spirit of the place. Reservations by telephone are required.

The venue offers a space dedicated to aperitifs, with an unobstructed view of the vineyards and a setting suited to moments at the end of the day. The menu features a selection of cocktails, particularly rosé-based, in keeping with the winegrowing environment. It's a perfect complement to the pre-dinner meal, with the emphasis on conviviality and the enhancement of the setting.

Located on the outskirts of the village, this address offers seasonal Mediterranean cuisine, built around southern produce such as zucchinis, eggplants, olive oil and lemon. The menu features Mediterranean fish and meats such as La Crau lamb, with a simple, masterful approach. The south-facing terrace opens onto a garden, providing a pleasant setting in fine weather. A number of bedrooms complete the offer, allowing guests to extend their stay in a calm environment.

In the birthplace of Frédéric Mistral, this restaurant is part of an approach that promotes Provencal culture, with a decor incorporating craft elements inspired by local figures. The cuisine showcases products from the Alpilles and Camargue regions, with dishes such as a vegetable bohémienne with goat's brousse, hake fillet with roasted fennel and favouilles sauce, or a pavlova with seasonal fruits. The result is a structured cuisine, focused on local produce and precise execution.

Set in a tastefully decorated bistro, this restaurant offers contemporary bistronomic cuisine based on rigorously selected produce. The deliberately short menu highlights a modern approach to Provence, with a predominantly marine flavour and ingredients sourced from sustainable fishing and local producers. Dishes are built around precise, seasonal combinations, with clear, structured execution. The restaurant also has a number of upstairs rooms, allowing guests to extend their experience in a coherent setting.

Chef Kohei Ohata presents a cuisine that translates Mediterranean influences with precision, drawing directly from the surrounding markets and their seasonal produce. The dessert offering is led by his wife, whose work reflects the same attention to balance and flavour, providing a consistent finish to the meal. The menu is structured, fresh and well priced, making this a reliable address for those seeking a focused dining experience. Located within the Belesso hotel, the restaurant remains discreet and slightly removed from busier areas.

In the village of Fontvieille, this restaurant offers Provencal cuisine rooted in local traditions. In fine weather, the flower-filled patio with fountain provides a central setting for service. The menu features regional specialties such as tapenade, brousse, caillette and brandade de morue. Main courses follow the same logic, with crispy Alpilles lamb shoulder accompanied by polenta with olives. The wine selection favors local references, in keeping with the cuisine on offer. All in all, a well-structured address focused on the terroir and seasonality.

Located in Fontvieille, at the gateway to the Alpilles and close to the heart of Provence, La Régalido welcomes guests to a setting steeped in the region's history. The building was originally a 17th-century oil mill, transformed into a hotel in the 19th century. Over the years, the property has become a renowned address for Provencal hospitality, and remains closely linked to the character of the Alpilles region. Just ten minutes from Arles and five minutes from Les Baux-de-Provence, La Régalido is an ideal base for exploring the surrounding area. From here, visitors can discover nearby destinations such as Saint-Rémy-de-Provence, Maussane-les-Alpilles and the historic village of Fontvieille. The restaurant reflects the atmosphere of the property, offering regional cuisine in a setting that highlights the traditions and landscapes of Provence.

Set in a Provencal manor house surrounded by its own park, this restaurant offers a quiet setting on the southern outskirts of Avignon. The property reflects the character of traditional regional homes, with dining rooms overlooking the garden. Chef Robert Lalleman focuses on local ingredients and presents dishes made from carefully selected produce. His cooking combines classic techniques with a restrained approach that keeps the ingredients at the center of each plate. The result is a menu shaped by local produce and prepared with precision and balance.

Set in a contemporary house with a vast terrace, this restaurant offers a cuisine built around traditions, with a focus on the quality of products. The menu features well-structured, precise dishes, blending classic influences with more contemporary touches, such as cod with sweet and sour notes, or lemon desserts. The result is a coherent, masterful cuisine for convivial meals in an organized, accessible setting.

Situated on the banks of the old Nationale Sept, this restaurant offers market cuisine prepared in collaboration with local producers. In the kitchen, the duo create a seasonal menu using fresh produce, particularly local vegetables. Dishes include Sénas tomato gazpacho with croutons, spice-roasted quail with port sauce, and local nectarine clafoutis. The cuisine is simple and structured, with attention to the quality of ingredients and the regularity of preparations, at controlled prices.

Set in a Provencal village, this very limited-capacity restaurant offers an experience built around just a few tables, in a space combining exposed stone and contemporary furnishings. The cuisine is organized around an evolving menu, with a strong emphasis on vegetables and seasonal produce, complemented by seafood and, depending on the menu, meat dishes. Dishes are distinguished by precise combinations, such as vegetal compositions accompanied by smoky notes, with attention paid to the balance and coherence of flavors. The result is a structured cuisine, focused on the harmony of ingredients and masterful execution.

Located in the LUMA Arles tower designed by Frank Gehry, this restaurant is a place dedicated to contemporary creation, with open volumes and a layout centered around a stainless steel bar. The materials used favor recycled or natural resources, in keeping with the local environment. The cuisine is based on regional products such as Alpilles lamb, rice and Camargue oysters, prepared by chefs in residence. Dishes combine a variety of influences with contemporary techniques, such as eggplant glazed with soy and mirin, veal tartare with black garlic aioli or a revisited rice pudding. The wine list features committed estates, mostly organic, with a selection oriented towards independent producers.

In the heart of Arles, in a converted former chapel, this restaurant offers Franco-Vietnamese cuisine led by chef Céline Pham. The menu emphasizes a precise, contemporary approach, with a strong emphasis on vegetables. Dishes combine local influences and products, such as red mullet fillet with spelt bread, tomato confit and garrigue oil fumet. The wine selection favors natural references, in keeping with the cuisine on offer.

Le Chardon operates as a residency-based restaurant, welcoming different chefs for limited periods while maintaining a consistent focus on locally sourced ingredients. The menu evolves with each residency, reflecting the approach of the visiting chef while remaining rooted in fresh, seasonal produce from the surrounding area. The setting follows a bistro style, with a well-curated selection of natural wines that complements the food. A changing address that encourages repeat visits.

The restaurant features a decor designed by artist Jorge Pardo, with a distinctive, contemporary visual identity. The cuisine is based on local, seasonal produce, with dishes structured around Mediterranean flavors, such as Camargue oysters, Provençal-style marinated beef and red rice. Desserts, such as a shareable pistachio millefeuille, complete the offering. All in all, a clear and coherent cuisine, in a setting with a strong identity.

Chef Jean-Luc Rabanel is known for his distinctive culinary style and his long-standing emphasis on plant-based cuisine. At Maisons Rabanel, in Arles, he brings together two complementary dining concepts under one roof. Greeniotage offers a more casual, bistro-style experience, focusing on small plates and seasonal vegetables. Greenstronome presents a more gastronomic menu, where the chef explores vegetables through refined techniques and carefully balanced compositions. Jean-Luc Rabanel's cuisine evolves with the seasons, drawing inspiration from market and local produce. The result is a restaurant that places vegetables at the heart of the gastronomic experience, while retaining a creative and contemporary approach.

Arnaud Jourdan, who trained at La Chassagnette and Les Maisons Rabanel, offers market cuisine based on seasonal produce, with a simple, masterful approach. The menu features dishes such as calf's head carpaccio with ravigote sauce, Grenoble-style skate wing with glazed radishes, and chocolate mousse with black olives and fleur de sel. The whole is based on straightforward cooking, with clear, generous plates. The wine selection favors natural and biodynamic wines at affordable prices. The atmosphere in the dining room remains informal, suited to convivial meals.

Located in the historic center of Arles, this bistro offers seasonal cuisine in a warmly-colored setting, with wrought-iron tables and a village atmosphere. In the kitchen, Julien Richard prepares dishes using local produce, including aromatic herbs and flowers from his kitchen garden. The menu features precise combinations, such as tomato confit with basil zucchini velouté, or monkfish with Camargue rice and fish soup jus. The lunch menu offers good value for money, while a tasting menu is offered in the evening on certain days. Brunch is also served on Sundays. The wine selection favors regional references, in keeping with the cuisine on offer.

Eight gardeners work full-time in the vegetable garden surrounding the restaurant, reflecting its long-standing commitment to self-sufficiency. The farm is set in three hectares of organic permaculture gardens, orchards and beehives, as well as a tropical greenhouse where coffee, bananas and papayas are grown. Guests are invited to explore these gardens before or after their meal. Chef Armand Arnal leads the kitchen with a direct-from-garden-to-plate approach. His cooking focuses on ingredients grown on the property, prepared with minimal intervention to preserve their natural flavor. The menu sometimes introduces influences from other culinary traditions, notably Japan. One example is allium chawanmushi, a savory egg cream with wild mousse, green caviar and roasted, lightly smoked peas. The restaurant offers two tasting menus with no substitutions, one of which is entirely vegetarian. The wine list favors organic labels and also includes bottles produced by a vineyard located just a hundred meters from the property. The result is a gastronomic experience closely linked to the surrounding landscape and locally grown produce.

The cuisine is based on products from the estate, such as vegetables from the kitchen garden, rice grown on site and bulls from the farm. The chef proposes a market cuisine, built around these ingredients and seasonal produce. Dishes are prepared with a simple, masterful approach. The terrace, set beneath a wisteria, offers a pleasant setting in fine weather. In summer, à la plancha cooking is available around the pool. The whole setting is open-plan, with cuisine focused on the product and the place.