Restaurants in Arles

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.

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.

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.

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.

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.

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.

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.

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.

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.