Hôtel Bel Valen

Set in a Provençal vineyard, this restaurant promises a unique experience in which gastronomy meets contemporary art. In a sleek, designer setting, the restaurant overlooks the estate's organic vineyards, where Daniel Buren's flags dance in the wind. The seasonal cuisine, with local produce at its heart, reflects the restaurant's ecological commitments: organic vegetable garden, house-made ricotta, beeswax from the hives. The dishes, such as bluefin tuna with courgette flowers, or rhubarb and raspberry dessert, are light, fragrant and delicious. With its guestrooms, art centre and remarkable g

Back from the rock of Monaco, Benoît Witz has hung his hat in a pretty estate in Provence. In the shade of olive groves and released from gastronomic codes, he crafts 100% authentic dishes in a style that he himself joyfully describes as “grandma’s country cooking”! Garden-fresh beefsteak tomatoes, fish of the day with summer veggies, melt-in-the-mouth chocolate cake. Scrumptious and generous – yummy!

Close to Loube Mountain and Sainte-Baume Mountains, this modern vineyard restaurant cultivates the tradition of delicious Provençal cooking, offering an opportunity to sample typical slow-cooked dishes, such as pieds paquets and beef stew, or a contemporary take on dishes that have their roots in the local terroir (einkorn wheat risotto and seasonal mushrooms; purple artichokes in barigoule with smoked bacon). Here you can sit down to enjoy hearty, indulgent cuisine that pairs well with the estate's organic wines from the Coteaux Varois appellation. The guestrooms are also a convenient base fo