Restaurants in the Uzès & Pont du Gard

Located on a square in the historic center of Uzès, chef Christophe Ducros presents his cuisine in a refined, contemporary setting. The restaurant overlooks the surrounding streets and, from the roof terrace, offers a view of the cathedral. Chef Ducros creates dishes rooted in the culinary traditions of southern France. His approach focuses on clear flavors, balanced compositions and the use of carefully selected ingredients. The menu reflects this philosophy with dishes such as whole roast Costières squab, free-range poultry served with corn tartlet and bigarade sauce, and strawberries in vacherin with vanilla whipped cream and verjuice. From the terrace or dining room, guests can enjoy a meal shaped by regional produce and seasonal inspiration.

In a narrow street near the Carré d’Art, this discreet address requires guests to ring the doorbell before entering, adding to its private character. Vincent Croizard and his partner have been welcoming guests here for fifteen years. The chef presents multi-course menus that highlight produce from the Gard, with regular changes reflecting the seasons. The wine list, curated by his partner, focuses on carefully selected producers and thoughtful pairings. A rear patio garden and a cosy dining room provide a quieter setting, suited to a more intimate meal, with attentive and consistent service throughout.

Damien and Séverine welcome guests to the Michelin-starred SKAB restaurant, located near the Nîmes arena and the Romanité museum. The restaurant offers a setting that reflects both the city's heritage and its contemporary gastronomic scene. The cuisine combines regional ingredients with refined culinary techniques. Chef Damien works with seasonal produce, emphasizing the quality and origin of each ingredient. This approach ensures that the menu evolves throughout the year, guided by the produce available from local suppliers. The restaurant's interior also reflects its connection with the region. Several elements of the décor have been created in collaboration with Gard artisans, bringing local craftsmanship into the dining room. During the warmer months, guests can dine on the shaded patio typical of southern houses. The space offers a tranquil setting for all kinds of occasions, from business lunches to dinners with family and friends.

Just outside Avignon, this secluded Provencal mas sits between vineyards and limestone cliffs. The dining room combines original architectural elements with contemporary ones, reflecting the building's agricultural history and its location in the surrounding garrigue landscape. In the kitchen, chef Maxime Chenet works alongside his father, Serge Chenet, Meilleur Ouvrier de France. They focus on seasonal produce and ingredients carefully selected from the region. Their Breton origins also influence the cuisine, where butter and cream rub shoulders with Provençal flavors. The menu follows a market-driven approach. Dishes can include Mediterranean red mullet served with fennel rouille and bouillabaisse sauce, or strawberries with black olive confit, olive oil ice cream and tapenade madeleine. Six guest rooms are available on site, in a 17th-century mazet, offering accommodation in a peaceful rural setting close to Avignon.

Set in a former wine cellar organised around a central patio, this restaurant is led by chef Guillaume Dercourt and pastry chef Amandine Sabot. The cuisine follows a contemporary approach while drawing on traditional recipes. Dishes may include fish rillettes with herbs and cream cheese, or roasted scallops served with Camargue rice risotto, parmesan and shellfish emulsion. Desserts such as Paris-Brest reflect the same balance between classic technique and current presentation. The stone-paved patio, centred around an olive tree, provides a distinctive outdoor setting during the warmer months.