Domaine Fontaine

Nestling at the foot of a château that is famous for having welcomed Madame de Sévigné as a regular patron, this restaurant is the perfect embodiment of Provence's twin traditions of hospitality and good food: olive oil from Nyons, guinea fowl and diced vegetables from the Drôme are judiciously showcased by chef Benjamin Reilhes in the form of three tasting menus comprising several courses. One of the set menus draws entirely on plants. This restaurant is an ode to the Mediterranean's fine ingredients and Rhône Valley wines. Pastry chef Cédric Perret, meanwhile, creates desserts in harmony wit

This cleverly named restaurant (a pun on côteaux meaning hills and couteaux meaning knives) is housed in an old wine cellar. The region is well represented both by the delicious cuisine and by the excellent choice of local wines. Pleasant, contemporary decor and a terrace overlooking the vineyards.

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!

In the heart of the “truffle capital”, O’Rabasse sings an ode to good food that respects traditions. Everything is made from scratch by the chef, with the help of local suppliers and in line with the seasons. A truly pleasant meal, further enhanced by smiling, professional service.

With its atmosphere blending rustic charm (exposed stones, painted wooden furniture) and modern touches (contemporary paintings), this restaurant has bags of character. In the kitchen, chef Sylvain Fernandes prepares fresh ingredients in a subtle celebration of the flavours of the South of France. Extremely courteous service provided by Sylvia, the chef's wife!

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.

A stone's throw from the Roman bridge, at the foot of the medieval town, the chef cooks up market-fresh cuisine. In tune with the seasons, it is often Provençal, and occasionally peppered with Italian or Mexican influences. To be enjoyed on the terrace when the weather is mild. A lovely place to sample dishes that are rich in flavours!