Suite Provençale
·Guest houses
WiFi availableFree Parking24-hour front deskHeatingFamily roomsExpress check-in/check-outAll 27 facilities +
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Two-Bedroom Suite
1 × Single bed(s)50 ㎡up to 3
Guests will have a special experience as the suite provides a fireplace. Featuring a private entrance, this suite consists of 2 bedrooms and 1 bathroom with a bath and a shower. Among the room amenities are a washing machine, soundproof walls and a tea and coffee maker as well as mountain views. The unit offers 2 beds.
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Facilities · 27
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree Parking24-hour front deskHeatingFamily roomsExpress check-in/check-outPacked lunchesParkingFree WiFiPrivate check-in/check-outBoard games/puzzlesSpecial diet menus - on requestCoffee Shop on siteShuttle serviceStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasCashless payment availableContactless check-in/check-outSmoke alarmsPhysical distancing in dining areas24-hour securityNon-smoking roomsNon-smoking throughoutLaundry washed per local authority guidelinesTemporary art galleries
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Nearby & map
Dining
1
La Table des Amis
Modern Cuisine · ★★ Michelin
€€€€
Christophe Bacquié greets diners like old friends in his gorgeous farmhouse set in peaceful countryside, surrounded by vineyards, olive groves and lavender fields. With his wife Alexandra and a closeknit, committed team, all of whom share his passion for Southern France and its produce and wines, Bacquié unfolds a single set menu with a strong Mediterranean identity. With flavour as his watchword, he crafts the finest ingredients simply and transparently and we were delighted to see some of his signature dishes, such as his modern aioli and his vision of iced Calisson, in pride of place on the
10.3km
2
La Petite Maison de Cucuron
Classic Cuisine · ★ Michelin
€€€
This "petite maison" imbued with a genteel Provençal charm and recognisable by its yellow façade is the stomping ground of chef Éric Sapet. He elevates market ingredients like no other: mushrooms, including truffles, to which he dedicates a set menu in season, vegetables from local market gardeners, Provençal cheeses, game and also shellfish. A devoted gourmet and wine-lover, Sapet already has a solid career to his name and delivers classic Provençal cuisine rife with flavours. Be aware that the restaurant often gets fully booked.
9.9km
3
La Bastide
Modern Cuisine, Provençal · ★ Michelin
€€€€
This iconic Luberon restaurant is run by a talented team headed up by chef Noël Bérard. His modernised take on Provençal cuisine finds joyful expression in two tasting menus, one of which focuses on plants. High-quality ingredients (including veal from Gordes, trout from the River Sorgue, oysters from the Camargue, pork from Monteux etc), bold sauces and jus and a delicate style. There is a magnificent terrace from which you can admire the sunset. Also of note in this enchanting setting in the heart of Provence is the wood-fired cooking at La Bergerie, and of course the comfortable guestrooms
10.1km
4
JU - Maison de Cuisine
Modern Cuisine, Creative · ★ Michelin
€€€€
Chef Julien Allano (La Mirande, Le Clair de la Plume) chose to go it alone and set up shop in this beautiful traditional building in the heart of the village. In an interior with exposed stonework, the chef can be seen at work behind a wooden counter. Meanwhile, guests are seated on handcrafted furnishings made of untreated walnut wood – a decor that oozes style. The carte blanche menu, which is divided into several sections, reflects the season from day to day. Heirloom varieties of wheat, peanuts from Malataverne, green beans from a neighbouring farm and pigeon from Sarrians are just some of
10.8km
5
La Table de Pablo
Farm to table · Bib
€€
Delicate and decidedly creative cuisine based on good regional ingredients: this restaurant surrounded by vines and cherry trees is a real find. Try the surprise menu, inspired by the offerings of the markets and small-scale local producers. The chef-patron takes care of everything himself, both in the dining room and the kitchen. Special mention for the peaceful terrace, where you can hear the cicadas' call.
7.4km
6
Le Goût du Bonheur - La Fenière
Creative, Farm to table · ★ Michelin
€€€€
Nadia Sammut is committed to "building a better-tasting world". Gluten, refined white sugar and milk have been banished from her kitchen, in favour of an impressive move towards different types of flour and fructose. Her vision is also reflected in the original and bold tasting menu, which has a particular focus on vegetables and draws on the history of the region and Nadia's family. Her partner Ernest, who is passionate about wine, selects and matures fish slaughtered according to the ikejime method. The vegetable garden also has its part to play in creating healthy and natural Southern Frenc
13.7km
7
Garrigue
Modern Cuisine, Creative · ★ Michelin
€€€
At the boundary of the village, this establishment is nestled in a fine Provençal house complete with a terrace beneath an arbour. On one side is a table d'hôte set up to face the glass-paned kitchens, on the other is a cosy dining area decorated in pastel and olive-green tones. Chef Nicolas Seibold (previously at La Mutinerie in Lyon, featured on French TV's Top Chef, Le Negresco, La Dame de Pic and Ledoyen) is supported by his partner Clémence Bellemin, who provides smiling service. After carefully selecting his suppliers (fishermen from Le Grau-du-Roi, local market gardeners), this creative
14.2km
8
La Table de Xavier Mathieu
Modern Cuisine, Mediterranean Cuisine · ★ Michelin
€€€€
Raised in Marseille, Xavier Mathieu is a true-blue Provençal lad. He was introduced to the world of haute cuisine by master chef, Roger Vergé, a family friend. He went on to complete his apprenticeship with Joël Robuchon in Paris, before returning to the splendid family home nestling in the Luberon scrubland. The chef, who sports a distinctive shock of white hair, breathes new life into Provençal culinary traditions, giving each dish a new twist on its original form. Tian of black olives from the garden, leg of lamb from the Alpilles cooked in warm sand of the garrigue, two-course pieds et paq
15.7km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.