Terre de Bacchus

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.

Laurent Azoulay cooks up Provençal cuisine channelling the spirit of a local bistro: beautiful stuffed tomatoes, Camargue rice with Nyons olives; Provençal-style pieds et paquets (mutton tripe and feet), mashed potatoes with olive oil. The fragrant, carefully prepared dishes are full of character, and some are cooked in the wood-burning oven of the open kitchen. The space has a contemporary bistro-style aesthetic; on sunny days, nab a table on the shaded terrace in the village square. Guestrooms are available for overnight stays.

In the heart of the village, a spacious terrace shaded by a plane tree welcomes diners in fine weather. The interior boasts a confident neo-retro aesthetic, featuring zellige tiles, classic bistro tables, moleskin bench seating and antique trinkets. The brainchild of Mathieu Desmarest (Pollen, Avignon) and his partner, it proposes a short, seasonal and locally sourced menu, expertly delivered by the chef. Green pea gazpacho verde, brousse cheese and pickles; tuna steak, virgin olive oil, fennel and smoked paprika-infused yoghurt.

In a peaceful village, this small square basking in the shade of the church is the quintessence of rural France. The chef uses local ingredients whenever possible: trout, strawberries, figs, cheese, vegetables… Seasonal food served in a pleasant conservatory-cum-workshop interior.

Boasting an idyllic terrace overlooking Mt Ventoux, the restaurant of this luxury hotel offers two menus, depending on the service: at lunchtime, there are plates for sharing. These cleverly devised and well-prepared dishes are inspired by the Mediterranean and Provence (think Mediterranean prawn carpaccio, flame-roasted octopus with a spicy mayonnaise, potato gnocchi with Parmesan, Sisteron lamb kofta etc). In the evening, the more elaborate menu features premium ingredients (grilled turbot, fennel salad and a peach-verbena condiment; sautéed veal, green beans, artichokes and foie gras and ha

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!