Restaurants in Crillon-le-Brave

Part gîte, part restaurant, Le Saint-Romain offers a complete address in an environment open to the landscape, with a large terrace offering an unobstructed view, particularly appreciated at sunset. The cuisine is based on a "Bistrot de pays" approach, using local produce and a traditional approach. The menu features regional specialties such as petit épeautre de Sault, côte de cochon du Ventoux and local wines. In season, evening concerts add to the lively atmosphere. The establishment also has four upstairs bedrooms and a communal kitchen, allowing guests to stay on site.

Located in the heart of Provence, La Table du Ventoux and its terrace offer a setting connected to the surrounding landscape. Chef Thomas Lesage offers a bistronomic menu guided by regional and seasonal ingredients. His cuisine focuses on local produce, allowing each ingredient to remain at the center of the dish. The chef's approach is based on meticulous preparation rather than transformation. Recipes are designed to accompany the product and bring out its original flavor. This philosophy is shared by the entire kitchen team, ensuring a consistent approach to sourcing, preparation and presentation across the menu.

Situated on a small square in the shadow of the church, this restaurant is part of a quiet, structured village setting. The cuisine is based on local produce, with a seasonal menu featuring trout, fruit, vegetables and cheeses from the region. Meals are served on the veranda, offering a bright space suitable for different times of year. The cuisine is simple, with a focus on local produce and seasonality.

Located at the foot of Mont Ventoux, in a Vaucluse village, L'Escapade is a hotel-restaurant rooted in its natural surroundings. The restaurant features seasonal cuisine, using local produce and paying particular attention to the simplicity of recipes and the quality of ingredients. The setting is open to the surrounding countryside, and is perfectly suited to a stay or meal in the Ventoux region.

In Bédoin, chef Laurent Archias offers creative cuisine inspired by the South, using products selected from local markets. The menu features local ingredients, such as green asparagus from the Luberon accompanied by a parmesan tuile, or lamb confit from the Ventoux served in cabbage leaves. Mediterranean fish also plays an important role, with dishes such as fish of the day with tapenade, or sole prepared bouillabaisse-style. All this reflects a seasonal cuisine, structured around regional products and precise execution.

At the foot of Mont Ventoux, in the heart of the vineyards, this restaurant offers modern cuisine based on local produce. Chef Christophe Schuffenecker develops precise, easy-to-understand dishes, with masterful combinations, such as pigeon served with fragrant carrot purée. The restaurant features a Provencal-style dining room with exposed beams and fireplace, as well as a terrace overlooking the vineyards, ideal for outdoor dining.

Located in Bédoin, at the foot of Mont Ventoux, this restaurant offers cuisine rooted in the Provencal terroir, made from seasonal produce. The setting, open to nature, offers a calm and luminous environment, suited to an experience structured around the meal. The restaurant's cuisine is clear and meticulous, with an elegant atmosphere and an organization focused on comfort and regular service.

At the foot of Mont Ventoux, in the village of Malaucène, at the end of an alley lined with century-old trees, hides a very pretty building. Here you are a little bit like at home. Michael Jeaubert signs the card, worked with fresh seasonal products.

Set within the former residence of the Marquis de Sade’s family, east of Carpentras, this historic château now operates as a high-end hostellerie, combining period architecture with modern comfort. The restaurant offers a classical approach to French cuisine, with a menu designed to suit a range of preferences while maintaining a consistent technical standard. Dishes may include a sixty-four-degree egg with spelt risotto and roasted celery, hake fillet with panisse, onion soubise and olive tapenade, or braised pork belly with spices, grilled sucrine and onion compote. Desserts such as lemon tart with Breton biscuit and lemon cream complete the selection.