L 'Havéli

Locally grown tomatoes and fruit, Ventoux spelt and pork: the chef hits the spot every time courtesy of modern recipes rich in Provençal accents, like baked croaker paired with fennel in aioli and a foamy bisque or a cassolette of gambas and squid. Excellent value for money and a knock-out view of the Ouvèze from the spacious contemporary dining room.

In a wine-producing village, this picturesque stone house, whose terrace overlooks a small square shaded by ancient plane trees, is the quintessence of rural France. Supremely fresh ingredients that celebrate Provence are deftly assembled into flavoursome recipes: squid, wild garlic, morels and green peas; saddle of Alpilles lamb, green asparagus and smoked eel… The wine cellar is a treasure trove of surprises, including the wines by the glass. Delivers the goods every time!

Laurent Azoulay cooks up Provençal cuisine channelling the spirit of a local bistro: beautiful stuffed tomatoes, Camargue rice with Nyons olives; Provençal-style pieds et paquets (mutton tripe and feet), mashed potatoes with olive oil. The fragrant, carefully prepared dishes are full of character, and some are cooked in the wood-burning oven of the open kitchen. The space has a contemporary bistro-style aesthetic; on sunny days, nab a table on the shaded terrace in the village square. Guestrooms are available for overnight stays.