Restaurants in the Occitanie

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.

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 the center of a wine-growing village, this stone house overlooks a small square shaded by mature plane trees. The terrace is a pleasant place to dine while observing daily village life. The cuisine focuses on fresh local ingredients. The menu reflects Provencal products, prepared with care and respect for flavor. Dishes may include Mediterranean sea bream served with grilled eggplant and chanterelle mushrooms, or Aveyron veal with chard and marjoram. Desserts can highlight seasonal fruits, such as figs served with rosemary and balsamic vinegar. The wine cellar offers a wide selection, including several options available by the glass. Many bottles come from local vineyards, reflecting the village's winegrowing heritage.

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.

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.

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.

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.

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.

The cuisine is classic, featuring traditional recipes prepared with precision. The menu features dishes such as foie gras flan with truffle, poularde de Bresse, roast rack of lamb and vacherin glacé, as well as seasonal truffle menus. The cuisine is generous and structured, and can be enjoyed in the dining room or on the terrace. The cellar is particularly well-developed, featuring numerous regional references.

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 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.

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.

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.

Set in the heart of vineyards and fields, this stone farmhouse offers seasonal cuisine with Provencal and Mediterranean influences. The chef works with carefully selected produce, using a simple, controlled approach. The menu evolves with the seasons, with dishes built around available ingredients. The terrace, shaded by mulberry-plantain trees, is a privileged space in fine weather. Service is attentive and regular. A number of rooms complete the offer, with contemporary decor to extend your stay on site.

At Villa Augusta, the menu combines gastronomic technique with a direct approach to regional ingredients. The kitchen prepares dishes that highlight the products of the surrounding region, using fresh produce selected according to season. All dishes are prepared on site, allowing the team to carefully control the quality and preparation of every element on the plate. The restaurant is open all year round. From Wednesday to Friday, at lunchtime, customers can choose from a market menu based on the ingredients of the day. In the evening and at weekends, two more extensive menus are available, as well as additional à la carte dishes.

Two dining experiences at Le Prieuré Le Prieuré offers two distinct dining experiences within the same setting. At lunchtime, La Petite Table du Prieuré presents a lighter menu designed for a relaxed midday meal. In the evening, the restaurant serves a Michelin-starred gastronomic menu focused on seasonal ingredients and southern flavours. Chef Christophe Chiavola leads the kitchen with an approach guided by instinct and careful technique. Chef Christophe Chiavola’s approach For chef Christophe Chiavola, cooking is a form of expression. His aim is to present dishes that reflect his own style, combining precision, restraint and carefully balanced flavours. His cuisine focuses on seasonal ingredients and draws inspiration from the surrounding region. Mediterranean products often appear on the menu, alongside subtle floral notes and a controlled level of acidity that brings structure to the dishes. Several plates combine ingredients from land and sea, with combinations designed to highlight contrast in texture and flavour. Throughout the menu, particular attention is given to cooking methods, sauces and balance. While introducing his own approach, chef Chiavola continues to respect the identity of Baumanière and its connection to Provence. Curious to see how these influences appear on the plate? His dishes combine Mediterranean ingredients with subtle floral notes and balanced acidity. The result is a menu that shifts naturally from a relaxed lunch to a more structured evening dining experience.

This 16th-century château is set in a large park surrounded by vineyards. The restaurant focuses on seasonal cuisine, using produce grown in the estate's organic vegetable garden and orchard. Meals are accompanied by Domaine de la Guicharde wines, produced using biodynamic methods. The estate also produces the olive oil used in the restaurant's cooking. Service is attentive and professional. During the summer months, tables are set up in the courtyard, facing the garden, where diners eat beside the central fountain.

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.

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.

Located on Place Crillon, in the Hôtel d'Europe, this restaurant is housed in a historic residence with period features, wood panelling, mouldings and a fireplace. In the kitchen, chef Pascal Auger offers a southern-style cuisine structured around seasonal produce. Dishes feature clear combinations, with attention paid to the balance of flavors. In fine weather, service takes place on the terrace, under a century-old plane tree, facing the square's fountain. The setting is perfect for an outdoor meal in the heart of Avignon.

Located in the center of Avignon, this restaurant is organized around a dining room opening onto the kitchen, where the team handles both preparation and service. Chef Mathieu Desmarest proposes a surprise menu that evolves with the seasons and local producers. The cuisine is based on carefully selected products, such as octopus, red tuna and pigeon. Dishes feature clear associations and a clear understanding of flavors, with precise execution. The wine list features biodynamic wines, with detailed advice. The overall approach is structured, centered on the product and its seasonality.

Avignon-born chef Julien Chazal offers seasonal cuisine based on carefully selected produce. Dishes are distinguished by their precise presentation, with carefully crafted arrangements that are consistent with the culinary approach. Service accompanies the whole with constant attention, contributing to a fluid, structured experience.

In a city known for its annual festival, the influence of theatre extends to the plate. First, a young couple from the profession have opened their restaurant in the historic centre, set behind a seventeenth-century green wooden door. Then, a warm welcome and a comfortable, informal dining room. Finally, a single menu shaped by fresh, local and seasonal produce. Dishes reflect this approach, with options such as brandade ravioli served with celery and green apple, or guinea fowl supreme with a reduced jus and parsnip. A concise offering that focuses on ingredient quality and clear execution.

In the heart of a former cloister, Bibendum is organized around several spaces: a bistronomic restaurant, a cocktail bar, a cheese bar and a terrace set up in the inner courtyard, used in season. Michelin-starred chef Mathieu Desmarest, also head of Pollen, is responsible for the menu. Émilie Desmarest structures the entire project with an approach focused on a dynamic, accessible experience. The cuisine is prepared à la minute from fresh, seasonal produce, with influences from northern France. Among the dishes, creamy pumpkin is served with onion confit and stracciatella. Orzo risotto with pecorino is accompanied by a vegetable mirepoix with sage and beef charcuterie. The diversity of the spaces means that meals, cheese tastings and cocktails can be enjoyed in a variety of ways.

Housed in an 18th-century stone house with a contemporary decor, this address offers seasonal Provencal cuisine in a setting conducive to extended meals. The shaded terrace provides a central space in fine weather. In the kitchen, the chef favors local produce, especially family-grown vegetables, with a menu that changes with the seasons. Among the suggestions are an aioli served on a fixed date in summer, and a menu dedicated to truffles in winter. The entire menu is based on simple, structured cooking, centered on the terroir and a warm welcome.

"Pérouvence" is the term used by Avignon-born chef Gérald Azoulay to describe his cuisine, which combines Provençal and Peruvian influences, reflecting his origins and those of his wife Patricia. The menu is structured around different Peruvian chillies and emphasizes the balance between acidity, spices and wood-fired elements, as part of a wider commitment to sustainable practices. Dishes might include Provençal broth with aji chuncho and smoked garlic, celery root with green aji rocoto and reduced vegetable juice, or pigeon des Costières with ocopa sauce, aji panca and gin. The meal takes place in a Belle Époque-style dining room, and the wine list features selections from France and Peru.

Italian cuisine takes center stage at this restaurant, led by a chef known for her meticulous approach to ingredients and preparation. The menu is presented through several tasting options, including a vegetarian menu, each featuring recipes drawn from Italian culinary traditions. Dishes may include vitello tonnato, pasta scialatielli with tellina clams, or zucchini flowers prepared with a crispy finish. Each dish emphasizes well-sourced ingredients and balanced flavours inspired by the Mediterranean. In the dining room, the chef's husband oversees service, ensuring that customers are greeted with attention and consistency throughout the meal. The result is a restaurant where Italian cuisine and attentive hospitality work in close collaboration.

In a bistro with a contemporary decor blending industrial influences and artistic touches, this restaurant offers creative bistronomic cuisine. The menu is inspired by classic and comfort food recipes, revisited with spices, herbs and original combinations, resulting in structured, contemporary dishes. The result is a lively, accessible cuisine, with a focus on taste and balanced flavors. Service is friendly and efficient, in keeping with the spirit of the place.

Set within a medieval building beside the Palais des Papes, this restaurant is led by chef Guilhem Sevin, who presents a modern interpretation of French cuisine with the support of a young and focused team. The terrace overlooks the square, offering a direct view of daily life around one of Avignon’s most important landmarks. The wine list highlights a thoughtful selection of regional and French labels.

For many years, chef Katsuhiro Naka played a central role in the restaurant's identity. After his departure, the kitchen continued to build on this foundation, while maintaining its focus on Japanese culinary traditions. The menu features many of the well-known Japanese dishes that have shaped the international reputation of this cuisine, including sushi, sashimi, maki, tempura and chirashi. Desserts such as mochi ice cream also feature on the menu. In addition to these familiar dishes, the restaurant presents other Japanese specialties that are less well known outside Japan. This approach allows customers to explore a wider range of flavors and preparations associated with Japanese cuisine.

Situé à l'Hôtel particulier de La Mirande, à deux pas du Palais des Papes, ce restaurant gastronomique bénéficie d'un cadre historique du XVIIIe siècle. Les repas sont servis dans une salle aux éléments d'époque ou dans le jardin, selon la saison. Ce cadre met en valeur l'architecture du lieu, tout en se prêtant à une expérience culinaire structurée. La cuisine, inspirée des saveurs du Sud, privilégie une approche précise et axée sur les produits. Il en résulte un restaurant de renom au cœur d'Avignon.

La Ferme de la Huppe's cuisine focuses on local producers, with ingredients from Gordes, Roussillon and Joucas. This approach is also reflected in the wine list, which gives pride of place to wineries from the south of France. The restaurant operates without a classic à la carte menu, and offers two formulas: a market menu and a tasting menu. This choice allows us to adapt our dishes to the produce available, and to guarantee consistency throughout the meal. The "De la Ferme à La Ferme" tasting menu comprises five stages, each highlighting an expression of the local terroir. Meals can be taken in the dining room or on the stone terrace, depending on the season. The whole reflects an approach structured around short circuits and seasonality.

In the heart of old Avignon, this restaurant offers modern cuisine focused on seasonal produce. The long dining room combines antique parquet flooring, French ceilings and contemporary elements in a simple, structured layout. The chef, who trained in a number of renowned establishments, develops a straightforward cuisine, with particular attention paid to the product. Plates play on variations and textures, like the peas accompanying a Salers rib-eye steak, or the dessert combining strawberry and elderflower. The result is a clear cuisine, built around the product and its seasonality.

Bistrot d'Avenio is located in Avignon's MIN market district. The restaurant follows a straightforward bistro approach, focusing on market produce, efficient service and a relaxed atmosphere. The menu changes according to the season and ingredients available from local suppliers. Each dish focuses on fresh produce, prepared with care to the rhythm of the market. Customers can expect fast service, convenient access including free parking, and a menu designed to offer consistent value for money while showcasing regional produce.

Situated on the seafront, this intimate restaurant has around twenty seats. Morgane David is in charge of reception, while chef Guillaume Winterstein, with a solid background in the field, offers seasonal cuisine based on fresh, local produce. The menu, renewed every two months, follows the rhythm of new arrivals. Dishes on offer include poultry raviole with vegetable broth and barley miso, confit suckling lamb shoulder served with navarin-style early vegetables, and rice pudding with Madagascar vanilla and salted butter caramel. Lunch offers good value for money, with precise, consistent cooking. Limited capacity means reservations are recommended.

This second address by Italia Palladino is located in the historic centre, at the foot of one of the towers of the Palais des Papes, with a terrace offering a direct view of the monument. Inside, the dining room features a colourful design with large gilded mirrors, creating a structured yet lively setting. The menu focuses on Mediterranean cuisine, with a generous and flavour-led approach, complemented by subtle Asian influences. Dishes may include grilled prawns glazed with ginger and soy, or Thai-style black rice served with swordfish and caponata.

Set in a 19th-century mansion surrounded by greenery, this restaurant offers market cuisine inspired by Provence. The menu is based on seasonal produce, with dishes built around simple, easy-to-understand flavors. The menu is based on seasonal produce, with dishes built around simple, easy-to-understand flavors, offering sincere, consistent cuisine to be enjoyed in the dining room or on the tree-lined terrace, with friendly, organized service.

Restaurant with a panoramic terrace shaded by pine, olive and almond trees, overlooking the Village and the Châteauneuf du Pape vineyard, offering an exceptional view. Wine tasting formulas in the cellar of the Vergers des Papes, INAO glass

This historic restaurant offers southern cuisine based on the produce and vegetables of Provence. The menu features a regional approach, with a selection of dishes made from quality seasonal ingredients. The setting features a dining room decorated with frescoes inspired by the Belle Époque, and a terrace with unobstructed views. The wine list favors local appellations, with a particularly well-developed selection around Châteauneuf-du-Pape.

In a contemporary setting dominated by wood, this restaurant is organized around a large counter opening onto the kitchen, equipped with a rotisserie. The menu offers bistronomic cuisine with South American influences, built around seasonal produce and masterful cooking. A shaded terrace completes the setting, allowing diners to enjoy meals outdoors.

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.

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.

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.

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.

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.

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

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 on elevated ground in the vineyards of Châteauneuf-du-Pape, this property overlooks the surrounding landscape, with views extending towards the Alpilles, the Luberon and Mont Ventoux. The architecture references a smaller-scale Palais des Papes, creating a distinctive setting within the estate. The cuisine draws on Provençal and Mediterranean influences, with dishes such as line-caught sea bream with courgette flower and ricotta, shellfish jus, or pigeon from the Costières de Nîmes served with maize, black garlic and Albufera sauce. Wines from the estate accompany the menu, offering a direct link between the kitchen and the surrounding vineyard.

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.

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.

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 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.

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.

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.

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.

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.

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.

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. .

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.

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.

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.

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.

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.

This restaurant combines rustic features, such as exposed stone and painted wooden furniture, with contemporary elements including modern artwork. In the kitchen, chef Sylvain Fernandes works with fresh ingredients, focusing on southern flavours expressed with clarity and balance. The dining room is managed by Sylvia, the chef’s partner, whose attentive and welcoming service contributes to a well-paced and comfortable experience.

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.

In the centre of the “truffle capital”, O’Rabasse focuses on traditional cuisine with an emphasis on seasonal, house-made dishes. The chef works with local suppliers, ensuring a menu shaped by regional produce and availability. Service is efficient and consistent, contributing to a relaxed and well-managed dining experience.

In this destination renowned for its truffles, this restaurant run by Sandrine and Nicolas Pailhes offers a cuisine structured around this product, while retaining a broader offering. The truffle menu forms a central axis of the menu, complemented by Provençal dishes based on seasonal produce. The whole reflects a balanced approach, with attention paid to the regularity of preparations. In the dining room, the service is consistently followed, and advice on wine pairing, particularly by the glass, is an effective accompaniment to the dishes.

Located in a former farmhouse overlooking the village and its château, this bistro offers a setting open to the surrounding landscape. The menu is built around traditional French cuisine, with dishes prepared using fresh, seasonal and locally sourced ingredients. The overall approach is structured and product-focused, with an emphasis on simplicity, quality and consistency.

In Cairanne, surrounded by vineyards, chef Cyril Glémot has established his restaurant in a former wine cellar. The setting stands out with walls made from barrel staves, reflecting the site’s original use. The menu draws on local produce, with dishes shaped by the surrounding terroir. A tasting area and takeaway wine sales are also available, offered at producer pricing.

Perched on the ramparts of the old village, this restaurant enjoys an elevated position with unobstructed views of Mont Ventoux and the Luberon massif. The chef offers Provençal-inspired cuisine based on seasonal produce. Dishes feature masterful combinations, such as a supreme of free-range guinea fowl in ballotine, accompanied by corn worked in different textures. Desserts feature prominently on the menu, with carefully structured preparations. The terrace allows you to take full advantage of the panorama, complementing the precise, coherent cuisine.

Located at the foot of a château once visited by Madame de Sévigné, this restaurant reflects the long traditions of hospitality and regional cuisine found in Provence and the Rhône Valley. Chef Benjamin Reilhes creates his menus from ingredients sourced locally. Olive oil from Nyons, guinea fowl and vegetables from the Drôme appear regularly in dishes that showcase the region's produce. Customers can choose from three tasting menus, each comprising several courses. One of these menus is entirely plant-based, featuring vegetables and herbs in a series of seasonal preparations. The restaurant also offers a selection of wines featuring Rhône Valley producers. The desserts, created by pastry chef Cédric Perret, change with the seasons and complete the meal with balanced flavors and careful presentation.

Located on the Faubourg Saint-Sébastien in Caumont-sur-Durance, Le Tôqué is set in a village environment, away from the busiest addresses. The restaurant offers seasonal cuisine based on local produce, with a discreet approach focused on the essentials. The menu evolves according to new arrivals and the chef's inspiration. The establishment welcomes both local and visiting customers, in a simple, structured setting. The whole offers a confidential address, focused on the quality of the products and the regularity of the cuisine.

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.

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 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 between the Promenade and the airport, this restaurant is easily accessible and suited to business customers. The contemporary setting offers a relaxed atmosphere, with an organization designed for efficient dining. In the kitchen, chef Ludovic Goux prepares a menu based on selected products, with dishes featuring classic references. These include girolles with Serrano ham, saint-pierre with thyme butter, crispy veal sweetbreads, and fillet of beef with escalope of foie gras, porcini mushrooms and girolles. Desserts follow the same approach, with recipes such as soufflé, baba and pavlova. The wine cellar offers a selection consistent with the entire menu.

This restaurant serves seasonal Provencal cuisine, using local produce selected for its quality and availability at different times of the year. Meals can be served on the shaded terrace in summer, or in the dining room by the fireplace in cooler weather. The organization of the site allows us to adapt to conditions all year round. The cellar features wines from the region, including Luberon, Vacqueyras and Châteauneuf-du-Pape, in keeping with the cuisine on offer.

The name Ghoukassian reflects a heritage with Armenian roots, but it also suggests a clear idea: the importance of flavor. The cuisine emphasizes quality ingredients and careful preparation, where simple dishes rely on the quality of the products used. Alongside Serge, the kitchen team works closely together to develop the menu. Rayane, Sylwia, Matéo, Mathéo, Matteo, Manon, Maxance and Cyprien each contribute their skills to the daily service. Their approach follows a simple principle: good ingredients, solid technique and constant attention in the kitchen. At Serge's, hospitality is also part of the experience. Serge has assembled a team that reflects his approach to hospitality, offering attentive service and a relaxed atmosphere throughout the meal.

This bistro offers Provencal cuisine based on local produce, with a strong locavore approach. Chef Laurent Azoulay prepares seasonal dishes, such as stuffed tomatoes served with Camargue rice and Nyons olives, or "pieds et paquets" served with crushed apples in olive oil. Some dishes are prepared over a wood-fired oven in the open kitchen. The setting alternates between a contemporary bistro-style dining room and a terrace on the village square. Bed and breakfast is also available on site, making it a complete stopover

This traditionally styled home offers Provencal cuisine faithful to classic recipes, in a simple, regular setting. The menu features specialties such as boudin galabar, cod aïoli, pieds et paquets and boeuf bourguignon. The meal continues with traditional desserts, such as Fontainebleau with chestnut cream. The garden terrace provides a pleasant space in fine weather. The whole experience is based on consistent cooking, centered on tried-and-tested recipes and masterful execution.

This bistro in the heart of the Carré des Arts du Luberon offers modern bistronomic cuisine in a setting organized around an open kitchen and two terraces. The menu features dishes for sharing, simple preparations and barbecued items such as mature rib-eye steak, octopus and Iberian pressa. The menu offers direct, structured cuisine, complemented by a selection of regional wines to match.

UMAMI, located in L’Isle-sur-la-Sorgue, presents cuisine that brings together traditional foundations and contemporary interpretation. The restaurant is led by Marilyne and Fabrice, a Franco-Québec couple who share a common approach to cooking shaped by their backgrounds and experiences. Their menu reflects a mix of influences, combining regional ingredients with ideas drawn from beyond France. Each dish focuses on careful preparation and balanced flavours, offering guests an introduction to a cuisine that moves between tradition and creative interpretation.

In this village about fifteen minutes from Avignon, chef Jérôme Campanelli has built a strong local following. The restaurant offers a welcoming setting and a menu centred on carefully sourced ingredients. Seasonal vegetables from local producers feature prominently, alongside selected meats such as Fin Gras du Mézenc beef and Kintoa pork. Fish from the port of Grau-du-Roi also appears regularly on the menu. The chef presents these ingredients in balanced, well-composed dishes, with pricing that reflects a considered approach to quality and accessibility.

Close to the covered market and Porte Notre-Dame, this restaurant offers modern cuisine by chef Charlène Estevão. The menu is organized around a market menu at lunchtime and a unique multi-course menu in the evening, evolving according to season and inspiration. Dishes feature southern influences enriched by touches from travels, with a precise use of spices. Creations such as a revisited pissaladière illustrate this approach, using traditional codes with contemporary execution. The result is a structured cuisine, with attention paid to the balance of flavors and the coherence of the dishes.

This well-established address is set in a traditional house in the centre of a village known for its markets and antique shops. The menu is based on quality ingredients, with classic recipes adapted in a contemporary style. Service is efficient and consistent, while the wine list focuses on recognised producers from the region.

Situated on the banks of the Sorgue, on a lively quay in L'Isle-sur-la-Sorgue, this restaurant offers French cuisine built around seasonal produce. The menu combines meat, fish and seafood, with dishes prepared according to new arrivals and a focus on fresh ingredients. The restaurant has both a waterside terrace and an indoor dining room, allowing service to be adapted to all seasons. The whole offers a structured menu, complemented by tapas and cocktails, in a central location in the heart of the city.

Located in Cavaillon, L'Envol offers seasonal cuisine based on carefully selected produce. The menu features modern dishes, with a focus on precise cooking and balanced flavors. The restaurant is set in a structured environment, adapted to fluid service, in the heart of the Luberon.

Le Carré d’Herbes accueille ses convives pour le déjeuner et le dîner, dans un cadre adapté aux repas en couple, en famille ou en groupe. La cuisine repose sur des produits frais et sélectionnés, avec une approche simple et structurée, centrée sur la qualité des ingrédients et la régularité des préparations.

Run by Benjamin and Sophie Fabre, this restaurant offers a fresh and well-managed setting along the Sorgue. The terrace, located beside the canal, provides a pleasant outdoor space in the centre of the village. The menu reflects Provençal cuisine, balancing structured flavours with a lighter approach, depending on the season. The overall experience combines a central location with consistent cooking and attentive service.