Le Montadou Saint Montan

In the heart of the Domaine du Colombier, the Bistrot is depicted by spot-on cooking that blends modernity with tradition courtesy of premium regional produce. Tartare of Ardèche trout, poultry tournedos with Nyons olives or crème brûlée infused in vanilla-tonka bean: a lineup of well-crafted dishes that celebrates the South. Modern interior, glazed wine cellar and a patio overlooking the countryside. Peace and quiet just a few miles outside town.

This discreet inn near Aubenas boasts an elegant contemporary setting. The chef prepares cuisine that espouses the zeitgeist, drawing on the terroir and modern trends, with a distinct penchant for small-scale producers. Free-range farm-raised pork, snails, saffron, goat's cheese, wild herbs picked by hand: everything is local. Efficient and cordial service.

This villa in Drôme Provençale houses a spacious, simply furnished restaurant. The rotunda section has large bay windows looking onto a terrace, which is a delightful spot in summer. In the kitchen, the chef ensures a smooth transition with modern dishes that honour past traditions. The menu is based on seasonal produce and local ingredients: Ventoux pork, Ardèche bacon, cod au gratin with aioli, flavoursome beef cheek confit with red wine and corn espuma. In the evening, there is a choice of two set menus, with each dish also available à la carte. Indulgent desserts and comfortable guestrooms

In this former farm the female chef creates seasonal dishes with a personal touch. In fine weather take advantage of the attractive terrace beneath the shade of the chestnut trees.

On the legendary road that is the Nationale 7, this place has struck on a winning formula. Le Moderne, with its name and decor that call to mind the 1950s, has not aged a day. An appealing restaurant complete with a delicatessen and wine shop, it certainly has the feel-good factor. Marion (in the kitchen) and Ben Franze (front of house) put a smile on our faces with their delicious seasonal cuisine that has met with well-deserved success: escargot cromesquis and poultry jus; Charolais beef sirloin cooked two ways, fried panisse and chimichurri sauce. In fine weather, head for the terrace.

In the historical centre of this village near the Ardèche Gorges, the chef, who is originally from Brittany, confidently sets about regaling diners with locally sourced ingredients (vegetables and cheeses in particular). The menu, renewed every month, is packed with indulgent and generous dishes. Front of house, Philippine's good humour sets the tone.