l'Hotellerie Kouros

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

Just a stone's throw from the harbour, this unassuming eatery is a resounding success thanks to the chef’s tasty, delicate Mediterranean cooking. Courgette flowers stuffed with a creamy, herby emulsion; sardines marinated in finger lime; gribiche-style stuffed veal parcels; ravioles of Tamaris mussels in basil with an aioli emulsion. Everything is made from scratch, including the bread. Cheerful and professional welcome from the hostess. Given its success, bookings are essential!

In the heart of Toulon, opposite the bronze statue Génie de la Navigation and in the shadow of the Frontale du Port (the 1950s listed buildings by Jean de Mailly that divide opinion), is chef Romain Janin's bistro. The menu celebrates the food culture of Provence, putting a twist on fresh local ingredients: Tamaris mussels au gratin; wild prawn ravioli; egg mayonnaise with summer truffles; courgette flower fritters; lamb shoulder confit; textures of beef tongue. Each plate is brimming with generosity and suggests savoir-faire to spare. The atmosphere here is relaxed and friendly, with service

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

Sesame salmon tataki with a crunchy vegetable salad; turbot fillet, pan-fried chanterelles and a black garlic jus. With their generous, seriously Provençal cuisine, Pascal and Nadège Bonamy have elevated their restaurant at the foot of the Maurettes mountains to one of the best in the region.

Two brothers have transformed this shopfront, formerly a tobacco shop, on Place Clemenceau into a plant-filled eatery that exudes the cheer of the South of France, centred on a large open-air patio. In this bright setting decorated in blue, pink and orange, Martin (in the kitchen) and Léo (front of house) serve up fresh, unpretentious and flavoursome cuisine influenced by the market: Mediterranean bluefin tuna carpaccio; dentex steak, courgette gratin and herb oil; almond and fig tart. There are also a few vegetarian options. With a jovial welcome, relaxed atmosphere and very reasonable prices

Near Celle Abbey, this remote fine dining inn occupies a stunning 18C edifice. Part of the Ducasse Group, the restaurant boasts all the facilities one would expect of a luxury establishment, including a finely crafted Mediterranean score with a soft spot for veg, illustrated by stuffed Provençal vegetables overflowing with herbs and garlic. Unostentatious tradition.