Terraced House in Domaine de Saint-endreol With Golf, SPA and Communal Pool

The luxurious Terre Blanche estate is home to this restaurant that boasts an exclusive, plush, almost timeless feel and a terrace overlooking the countryside that is exquisite at sunset. Chef Quentin André, former second chef, shines the spotlight on the Var region by way of delicately crafted cuisine embodied by outstanding ingredients: baby veg from Tourves, line-caught fish from St Raphaël, Vidauban poultry, cheese from the Var, without forgetting fresh herbs from the cottage garden. This mouth-watering score is embodied by swordfish jazzed up by vibrant jus of carrots, rum and Hyères curcu

A restaurant owes so much to its proprietors… and in this rustic, quintessentially provençal house, which was their family home in the 1920s, the Bruno family continues to uphold a tradition that revolves around truffles. After taking over the helm from their dad Clément, the two brothers – Benjamin in the kitchen and Samuel in the dining room, blend tradition with modernity: green asparagus with truffle-laced caviar or suckling lamb from the Pyrenees. Their truffle-themed set menu (the type of truffles changes with the season) remains a pivotal element of their culinary score. Forthright, ind

A vineyard (515ha, no less!), a five-star hotel and spa, a MICHELIN-starred restaurant and an organic vegetable garden. It's in this idyllic setting, where Provence meets Tuscany, that chef Louis Rameau and pastry chef Éric Raynal work in tandem. They celebrate the local produce of the Haut-Varois terroir with vegetables, herbs and flowers from the kitchen garden, as well as olive oil and wine from the estate. The cheeses and other ingredients, delicately and skilfully prepared, are also organic and sourced from the best producers in the region: heirloom tomato French toast, roasted tomato and

Tomato and mozzarella puff pastry tart, green tomato sorbet and basil vinaigrette; fillet of sea bream, vegetable tian and a warm caper vinaigrette; apricot compote with vanilla, semolina biscuit and pistachio ice cream… The delicious dishes served by this charming couple exude Mediterranean vibes. An excellent, wallet-friendly place!

The restaurant has an elegant, contemporary decor and a terrace beneath the plane trees. The setting is enticing, and the food even more so. Flowers, spices, herbs and the chef's personal touches bring together tradition and generosity.

This former silkworm farm near the road serves an appetising score that changes daily in a bid to shine the spotlight on fresh regional produce. The culinary score reflects the attentive, meticulous personality of the chef: scrambled eggs with truffles, fillet of bream, leeks, Swiss chard, green peas and a lobster emulsion with a tempting citrus fruit tart and a vanilla and lime mousse to finish. Intelligent selection of well-priced regional tipples and attentive service, whether on the terrace shaded by plane trees or in one of two dining rooms done up in a chic, contemporary Provençal vein.

An establishment run by charming people: Emilie takes care of the customer's every need, while the chef rustles up seasonal cuisine, full of freshness and flavour, making the most of short food supply chains and local producers. A gourmet hideaway that fills up every day and offers excellent value and maximum dining pleasure.