Carro 最佳餐厅

Le Petit Nice

★★★ Michelin€€€€french, seafood, regional, gastronomic, michelin_starred

Descended from a family of artists, Gérald Passédat was practically born in his restaurant a few metres from the sea, which "nourishes and inspires [him]". The Mediterranean, its fish and shellfish are the backbone of his culinary identity. The chef crafts precise and pared-back seafood-forward cuisine that is personal to him; absolute freshness and the use of ingredients in their entirety are key. Highlights from the menu include the yellowtail and black sea bream duo, raw and smoked in-house, accompanied by cauliflower, Oscietra caviar and bottarga, and the remarkable red mullet prepared in

🕐 Tu-Sa 12:00-14:30, Tu-Sa 20:00-22:00

AM par Alexandre Mazzia

★★★ Michelin5 toques€€€€Creative

In his eatery near the Stade Vélodrome, this artist-cum-chef on a perpetual creative quest has elevated the small portion to the realm of art. He is a virtuoso when it comes to spices, roasting and smoking and his childhood in Congo flows freely through his cuisine. This distinctive hallmark is further enriched by a unique use of vinegars (over 400 house creations) that add depth and complexity to his jus. The resulting lineup of some forty small dishes, a truly herculean task, is surgically crafted and often visually striking: cuttlefish steamed in sake, puffed barley, briny seasoning and sea

La Villa Madie

★★★ Michelin€€€€Creative

Nestling in Anse Corton, an unspoilt natural cove facing Cap Canaille, La Villa Madie, housed in swish contemporary premises and flanked by a terrace, boasts an idyllic location with a drop-dead view of the Mediterranean. Hailing from Normandy, chef Dimitri Droisneau draws his inspiration from his passion for Provence. From one dish to the next, he rolls out a light, subtle, flavoursome score that is fresh and aromatic, punchy when necessary and always surprising and original. The magic of the French Riviera and ingredients from land and sea are blended to great effect in this culinary tapestr

L'Oustau de Baumanière

★★★ Michelin€€€€Creative

A tremendous ambassador of the Mediterranean art de vivre, the Provençal country estate of Baumanière promises a uniquely tranquil, bucolic and elegant experience – this location has captivated artists and celebrities for decades. Within these centuries-old walls, chef Glenn Viel (now a judge on French TV's Top Chef) is clearly enjoying an increasing sense of freedom in his cooking. He draws inspiration for his Mediterranean fare from the wealth of local produce (olive oil from the Vallée des Baux, organic vegetables from the estate's own garden, chicken and pork) but also remains true to the

L'Auberge de Saint-Rémy - Fanny Rey & Jonathan Wahid

★★ Michelin€€€€Modern Cuisine

Chef Fanny Rey is at the helm in the kitchen of this grand old Auberge located on the beltway and the old ramparts of this pretty town. In a snazzy designer decor (a curved white ceiling, exposed stone walls, artwork by Francis Guerrier), she skilfully cooks up lyrical market-fresh cuisine, wholeheartedly elevating the ingredients of the Alpilles in set menus with seafood and plants as a common thread. Her partner Jonathan Wahid, an accomplished pastry chef – former French champion –, knows exactly how to showcase the delicious sun-drenched produce of the South of France, such as figs and stra

L'Oursin

★ Michelin€€€€Creative

Housed in a hotel overlooking the port of Carry-le-Rouet, this restaurant boasts stunning panoramic views of the sea and the Frioul archipelago. Beyond an enamelled lava stone bar, diners drop anchor in a venue that sports an uncluttered maritime slant. Youthful Ilane Tinchant, after stints at Villa Madie and with Sylvestre Wahid, deploys his talent and maturity at the service of a 6- or 8-course set menu overflowing in delicate seafood and veggie notes: textures of cuttlefish, served confit in its ink, tempura with a "cloud of garlic"; grilled John Dory, sea grape and a jus infused in fig lea

Auffo

★ Michelin€€€€Modern Cuisine

Clinging to the rocks at the entrance to the Vallon des Auffes, Coline Faulquier's new restaurant commands a dramatic view over the Mediterranean, the Château d'If and the Frioul archipelago. In a dining space depicted by soft neutral tones, clean lines and picture windows, the bubbly chef orchestrates a vibrant, inventive and spot-on seafood score. The veggie- and seafood-centric dishes are packed in character, in particular courtesy of knockout sauces, like the amazing red wine bouillabaisse jus. The kitchen ensures freshness by buying direct from local fishermen.

Une Table, au Sud

★ Michelin€€€€french, mediterranean

Chef Ludovic Turac is at the helm of this stylish seaside-themed restaurant firmly anchored in the South of France. The chef signs unmistakably Marseille menus, strewn with nods to his travels around the Mediterranean and his own Armenian heritage. His inventive recipes are always packed with flavour and are perfectly in tune with the knockout panorama over the Vieux Port and the city’s iconic basilica. Signatures include aïoli, pan-seared Mediterranean squid, lacquered and smoked greater amberjack, bouillabaisse of red mullet or Corsican tigerstripe veal, all of which unveil outstanding surf

🕐 Tu-Sa 12:00-14:00,19:30-22:00; Su 12:00-14:00; Mo off

La Bastide Bourrelly - Mathias Dandine

★ Michelin€€€€Provençal

Mathias Dandine, who is also the chef behind La Magdeleine in Gémenos, is at the helm of this old Provençal country house (or bastide) in this small village a short drive from Aix-en-Provence train station. Whether you are dining on the terrace shaded by plane trees or in the elegant, contemporary space done out in Mediterranean style, you are served Provençal cuisine inspired by the classics of Jean-Baptiste Reboul. Fine seasonal local produce, meticulous cooking, flavourful sauces, precise seasoning: chef Guillaume Lemelle skilfully conjures up delightful dishes such as octopus confit with s

Belle de Mars

★ Michelin€€€Modern Cuisine

At his restaurant in the Le Rouet neighbourhood, chef Michel Marini crafts delicate cuisine inspired by the Mediterranean and Provence – refined, accessible and light, often sprinkled with herbs he has picked himself. In the various set menus, each plate offers straightforward, expressive flavours. The desserts, indulgent without being overly sweet, are not to be missed! The lunch deal is a real bargain.

Dan B.

★ Michelin€€€€Modern Cuisine

This restaurant in the heart of the picturesque hilltop village of Ventabren is certainly one of the most elegant in the region. The interior design is strikingly modern: Scandinavian furnishings, angled mirrors on the ceiling and, of course, the superb panoramic view over the Étang de Berre and the valley of the River Arc. Under the direction of Toulon-born chef Dan Bessoudo, the creativity also extends to the fresh, colourful cuisine, which is full of contrasts and is made with carefully selected local produce.

Villa Salone

★ Michelin€€€€Modern Cuisine

This handsome mansion in the heart of Salon-de-Provence is the lair of Alexandre Lechêne. He treats diners to remarkably creative cuisine unveiled in surprise set menus that adhere to a single guideline: "Go with the flow"! The beautifully plated dishes showcase market garden produce and local fruit, such as flame-seared Mediterranean liche (fish) paired with a medley of parsnips and a fishbone stock. Fresh, tasty and perfectly seasoned! The combinations of ingredients can be daring but are always spot on and deftly crafted. The stylish interior sports mouldings, frescoes on the ceiling, Prove

Le Mas Bottero

★ Michelin€€€Modern Cuisine

In this restaurant near Aix-en-Provence, head chef Nicolas Bottero (previously in Grenoble) serves up exciting, flavoursome and fragrant cuisine. As a child, he used to spend time in the region visiting his grandmother, and has retained an affection for the colours of the South of France and an attachment to the land. You can tell as much from the green asparagus from Mallemort, sautéed à la minute, with creamy morels and a vin jaune emulsion, or the blood oranges on a baba au rhum infused with star anise and a refreshing sorbet. Local farmers are among his suppliers, and a small kitchen garde

La Table de Pierre Reboul

★ Michelin€€€€Creative

Olives, which are central to Pierre Reboul’s work, inspired both the low-key, natural interior of his restaurant and his cuisine steeped in creativity. In the stylish, intimate setting of the Renaissance Hotel, exclusive materials and olive-green shades set the scene. A terrace framed by two olive trees and a counter overlooking the open-plan kitchen add the final touches to the portrait. The Chef celebrates regional produce in dishes that look as good as they taste: trompe-l’oeil olives explode in the mouth, a delicate, inventive trilogy on a Mediterranean shrimp theme or a subtle, crunchy co

Étude

★ Michelin€€€€Modern Cuisine

Non-conformist chef Loïc Pétri cut his teeth in leading Parisian establishments (Jean-François Piège, Joël Robuchon) before going back to his roots in the south of France. In the heart of the historical part of Aix, in his intimate, contemporary-style restaurant with just 12 covers, he lets his inspiration run riot with a single set menu guided by the seasons. With bold associations and a savvy use of oils, spices and chillies, his free-spirited cooking elevates the finest ingredients, such as bass, lobster and sweetbreads, which are treated with care and dexterity. You can sense the commitmen

🕐 Mo 20:00-21:00; Tu-Fr 12:15-13:15, 19:30-21:00; Sa 12:15-13:15; Su off

La Chassagnette

★ Michelin€€€€regional, french

Eight gardeners work full-time in the kitchen garden of this restaurant, which is a pioneer in self-sufficiency. The farmhouse is surrounded by 3ha of permaculture organic vegetable gardens, orchards, beehives and even a tropical greenhouse – the only one of its kind in a restaurant in France; coffee, bananas and papaya grow here... Diners can take a look at these areas around the property before or after eating! Holding the reins in this paradise of home-grown food, chef Armand Arnal cultivates the transition from the land to the kitchen to the dishes without artifice. He still has the same a

🕐 Mar 04-May 30,Sep 21-Dec 20 Mo-Th 12:00-15:30; Mar 04-May 30,Sep 21-Dec 20 Fr-Su 12:00-15:30,19:00-21:00; Jun 01-Sep 20 12:00-15:30,19:00-21:00

Le Art - Château de la Gaude

★ Michelin€€€€Modern Cuisine

In this 18C bastide, chef Mathieu Derible presents pared-back cuisine rooted in Provençal traditions. Nods to Normandy and Burgundy permeate his creations, reflecting his training under great masters. The remarkably precise sauces complement fine ingredients in simply presented dishes. Overlooking the château's formal garden, the terrace is a magical setting in which to discover a wine list with plenty of labels from Burgundy and Provence. Attentive service is the icing on the cake of this serene and refined experience.

La Magdeleine - Mathias Dandine

★ Michelin€€€€Mediterranean Cuisine

Mathias Dandine made his childhood dream come true when he became chef at this handsome 18C mansion with a terrace shaded by mature plane trees, situated far from the noise of the city. Here, his cuisine is in perfect harmony with the setting, where he celebrates Provence with breathtaking skill. His unfussy, pared-down Mediterranean cuisine shuns unnecessary frills, with no particular effort made to impress foodies. Yet behind the apparent simplicity, the chef’s recipes demonstrate real mastery in cooking methods, textures and balance of flavours. In fine weather, make sure you take a seat on

L'Aupiho - Domaine de Manville

★ Michelin€€€€Modern Cuisine

Set in a luxury hotel complete with a golf course, spa and pool, L’Aupiho pays a vibrant tribute to regional traditions, which is hardly surprising given its location at the foot of the Alpilles and the Baux… This passion for Provence is embodied by a youthful Belgian chef, Lieven Van Aken, who kicked off his career in Brussels before working under Michel Guérard. His recipes are meticulous, but they are also bold and powerful: vegetarian bouillabaisse, saffron rouille; smoked and grilled sweetbread, tartare of seaweed and Mediterranean langoustines. Century-old plane trees set the refreshing

La Table de l'Orangerie - Château de Fonscolombe

★ Michelin€€€€Modern Cuisine

This 18C château is set in listed grounds with many species of trees, including an Atlas cedar planted by the late Queen Mother. The restaurant has taken up abode in plush sitting rooms on the first floor, while in summer, meals are served on the monumental terrace. The son of farmers from the Loire region, Marc Fontanne (formerly Le Prieuré at Villeneuve-lès-Avignon) started learning the ropes from his brother, a butcher and charcutier, at a young age. He serves three tasting menus, one of which is entirely vegetarian. Tempura and roasted dwarf broccoli with a red onion and basil jus; flame-l

Couleurs de Shimatani

★ Michelin€€€€Fusion

The seasoned couple of Yuichiro (chef) and Mika Shimatani (pastry chef) decided that they couldn’t choose between the Mediterranean and Japan. In a dinky eatery, bang in the middle of a pedestrian street, they take you on a gourmet cruise from the land of the Rising Sun to the Mediterranean. Exquisitely fresh seafood and vegetables play a central role in a culinary score that bears the Japanese hallmark of high precision cooking, immaculate plating and delicate seasonings. This delicacy also encompasses Mika’s gracious table service. Open lunchtime only (take away meals can be ordered on Satur

Le Goût du Bonheur - La Fenière

★ Michelin€€€€Creative, Farm to table

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

La Table de Tourrel

★ Michelin€€€€Modern Cuisine

This handsome 17C mansion was where Charles Gounod played the first bars of his opera, Mireille, to Frédéric Mistral, author of the poem that inspired the libretto. In a flavoursome echo of this prestigious past, the venue’s modern-day chef orchestrates a gourmet score, inspired in this case by the regional pantry: fish from Grau-du-Roi, trout from Isle-sur-la-Sorgue, Mont Ventoux pork and lamb from la Crau… The menu, packed in Provençal melodies, is served at a communal table d’hôtes against a backdrop of bare stone walls that set a friendly, cosy tone. The rooftop terrace, which commands vie

La Table de Nans

★ Michelin€€€€Mediterranean Cuisine

Nans Gaillard had a childhood dream of opening his own restaurant in La Ciotat where he was born. After growing up in Brittany and learning the ropes with the likes of Joël Robuchon, he found this inn dating from the interwar period, perched on the cliffs facing the sea with a knockout terrace framed by tall pine trees. In this magical setting, entirely refurbished with natural materials and a muted colour scheme, he pays tribute to regional produce as he subtly tweaks pedigree Gallic traditions: carpaccio of seabream, Baux olive oil; roast lamb cutlets, savory-laced jus and crispy panisse (ch

Garrigue

★ Michelin€€€Modern Cuisine, Creative

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

JU - Maison de Cuisine

★ Michelin€€€€Modern Cuisine, Creative

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

La Petite Maison de Cucuron

★ Michelin€€€Classic Cuisine

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.

La Bastide

★ Michelin€€€€Modern Cuisine, Provençal

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

Le Rabelais

必比登€€Farm to table

Housed in the 17C vaulted room of an old wheat mill, this family-run restaurant would very likely have found favour with Rabelais's insatiable Gargantua! Dig into hearty seasonal fare that is meticulously prepared (the menu changes several times a week). The chef is also the author of a delicious signature dish: pâté en croûte (cold meat pie) of poultry and green veggies with a black garlic mayonnaise. The establishment is located in the immediate vicinity of Saint-Chamas' Poudrerie – the black powder mill founded in 1690. History, literature and good food: what’s not to like?

Prosper

必比登€€local

Not far from Cours Julien, this old Marseille bar, spruced up but pleasingly unfussy, has retained its heart and soul: white and bottle-green walls, exposed stonework, and a terrace on a lively square. At the helm is a French-British duo who trained at Frenchie (Paris and London). They serve up bold and fiery Mediterranean dishes that look to Spain for inspiration. On the dinner menu on this occasion: skate wing terrine with pepper sauce; aubergine, smoked yoghurt, caponata, plum and sumac flower… and squid-ink rice with grilled octopus and aioli. Two sittings in the evening in summer. Booking

Atelier Salone

必比登€€Modern Cuisine

Open for lunch only (Tue-Sat), Atelier Salone is the bistro sibling of Villa Salone. In a laid-back atmosphere, dishes such as pig's-head pâté with sauce gribiche, confit of veal breast with glazed vegetables, or tarte Tatin with caramel sauce and vanilla ice cream are served in a small dining room with a moulded ceiling and a fireplace, on the light-filled veranda or on the shaded outdoor patio.

Les Galinas

必比登€€Provençal

In a shady little side street in the old town, three young partners, les galinas (or "big boys" in Provençal), opened this bistro with a view to bringing back Provençal cuisine in the vein of grandma's home cooking. True to their watchwords of simplicity and flavour, they steer clear of exotic recipes and convoluted new takes on dishes; rather, they keep things local, when it comes to both the vibe and the food: Provençal-style tomatoes (a master class!), competition-level aioli, lamb tripe or monkfish raïto sauce to die for… thanks to the freshest ingredients and a sure hand. A warm welcome.

Le Préau

必比登€€Modern Cuisine

In his home village, Antonin Wishart cooks up joyful cuisine using ultra-fresh ingredients from the market and the family's kitchen garden. The mouth-watering set menu changes daily; this son of winegrowers has also curated an attractive wine list. In short: a trendy bistro with relaxed, efficient service, and an urban vibe in the countryside! A charm offensive.

Le Bon Temps

必比登€€Farm to table

By the side of the former Route Nationale 7, this inconspicuous little restaurant serves as a reminder not to judge a book by its cover! The couple at the helm cook up a storm in the kitchen, rolling out delicious and indulgent market-fresh cuisine, with a focus on local producers. Carpaccio of calf’s head, pork spider steak, egg flan and butterscotch. Fresh produce (especially the veg), the joy of a job well done and unbeatable prices – good vibes all round.

La Petite Verrière

必比登€€Modern Cuisine

This delightful conservatory overlooks the peaceful square of the picture postcard village of Puy-Sainte-Réparade. Nadège Serret and Olivier Charmardiras jointly craft enticing market-fresh fare into a seasonal menu in the zeitgeist that changes weekly depending on availability, although some family favourites, like duck foie gras with a seasonal fruit chutney or a dessert pastry chou filled with a wickedly addictive praliné cream, are regularly featured on the menu. The bang-on confident cuisine and sensible prices bear witness to the couple’s sincere desire to please.

Le Gibolin

必比登€€Farm to table

Arnaud Jourdan (stints in the kitchens of La Chassagnette and Les Maisons Rabanel) has adroitly taken over the reins of this bistro, which continues to serve indulgent market cuisine that is both simple and generous. Shining examples include the carpaccio of calf's head with ravigote sauce, the skate wing à la grenobloise with glazed radishes and the delicious chocolate mousse with black olives and fleur de sel. A buzzy, laid-back vibe and, true to its name (slang for "wine"), you can expect a fine selection of natural and biodynamic wines at reasonable prices.

🕐 We-Sa 12:30-15:00,19:30-23:00

Roche Belle

必比登€€Provençal

This stone-built house, smothered in Virginia creeper and flanked by a patio planted with olive trees, paints an archetypal portrait of Provence. The aromatic, sun-drenched, Mediterranean-rich cuisine illustrates a culinary quest whose goal is “simply good food” (to quote chef Arnaud). He allows the ingredients to shout their name: veg from the next-door farm, organic veal from Camargue and local fish. The bargain-priced lunchtime set menu is as devilishly tempting as the à la carte lineup, in which whole fish top the bill. Authenticity and sincerity depict the friendly welcome. Bookings essen

L'Atelier L'Art des Mets

必比登€€Farm to table

The chef proposes neoteric, distinctive cuisine, whose mainstay is wild herbs, which he learned to know through a local herb picker. Goosefoot, wild lemon balm, purslane, mugwort... The culinary score is poetic and rich in flavour, illustrated by Ventoux pork with helichrysum-flavoured poichichade. Consider us smitten!

Gusto Caffe

€€Italian

In front of the Canal Baussengue marina, a picturesque trattoria where waiters and clients call to each other in a cheerful and distinctly Italian atmosphere! Homemade fare (spaghetti, gnocchi etc), Parma prosciutto cut with the slicer, and the great Italian classics. The terrace is taken by storm in fine weather, as is the lunchtime chalkboard menu, excellent value for money.

Tabi - Ippei Uemura

€€€€Japanese Contemporary

Tabi, meaning "journey", revolves around the high-end Japanese kaiseki tradition. In his two menus comprising a series of small dishes, the Kyoto-born chef celebrates local seafood. Examples of his precise and bright cuisine include yellowtail à la yuan with yuzu and a kimizu sauce, and charcoal-grilled sea bass with seaweed jam and mushroom velouté. Food-sake pairings. Authenticity guaranteed.

Chez Fonfon

€€€€Seafood

This family restaurant (1952) is pleasing in terms both of its contemporary interior and its seafood, freshly fished in the wooden pointu boats that can be seen bobbing about in the little port.

Peron

€€€Seafood, Modern Cuisine

On the coast road, this building clinging to the rocks commands a breathtaking view of the bay of Marseille and its islands and the château d’If. A bracing Mediterranean breeze has refreshed the menu: roast squid, chickpea, lemon and ginger seasoning; carpaccio of grouper, cream of pinenuts, grilled capers and coriander; translucent monkfish, a reduction of fishbones, roasted spring cauliflower with seaweed. Local and wild fish of the day, without forgetting the ubiquitous bouillabaisse, are served alfresco. A landmark since 1855!

Les Bords de Mer

€€€Modern Cuisine

On the doorstep of Catalans beach, the picture windows of this restaurant command an idyllic view over the Bay of Marseille between the Swimming Club and the Frioul archipelago. The Mediterranean-led menu also features a scattering of exotic dishes.

Michel - Brasserie des Catalans

€€€€Seafood

Soak up the atmosphere of Marseille in this popular restaurant on the Plage des Catalans. Here they take their bouillabaisse very seriously... and it tastes phenomenal! As you would expect, the menu proposes an exceptionally fresh catch of the day: you will see the fish in the tanks as you come in.

Nestou

€€Modern Cuisine

Just a few strokes from Catalans beach, this restaurant pays homage to Ernest (Nestou), the young son of Jean-Philippe and Jeanne Garbin, who are the joint chefs of this endearing family establishment. He supervises the hot dishes, while she is in charge of the starters and desserts and together, they devise unusual recipes that surf between Mediterranean influences and more globetrotting inspirations. A great place for a meal with the mates!

Les Trois Forts

€€€Modern Cuisine

From the seventh floor, the panoramic view over the port is simply sublime! The contemporary dishes with a delicious Southern flavour make for a wonderful gourmet interlude.

Alivetu

€€Mediterranean Cuisine

This little "olive grove" (alivetu in Corsican) is a haven for foodies in the Saint Victor neighbourhood, abutting the Colline de la Garde. Diners can tuck into the chef's Mediterranean cuisine in the downstairs dining room with a polished concrete floor or on the mezzanine. Think braised endive, flame-seared oranges, roast squash and gorgonzola. The market-fresh lunchtime score is chalked up on a board; surprise menu in the evening.

Ekume

€€€Mediterranean Cuisine

After clocking up some remarkable experiences, Panamanian chef Edgar Bosquez has dropped anchor in Marseille, not far from Abbaye St Victor. In a welcoming contemporary setting, he showcases fish, seafood and Provençal flavours in a lineup of deftly crafted set menus, including one devoted to bouillabaisse. His signature dish – a creamy, melt-in-the-mouth foie gras royale, topped with a shellfish emulsion, lobster claw tartare and egg yolk confit with dried and smoked bonito – leaves a lasting impression. Don't miss out on the chocolate dessert, highlighting the neighbouring roastery with whic

Sépia

€€Modern Cuisine

This guinguette perched on the Colline Puget promises an incredible view of the city and the sea as well as a colourful dining experience. In the kitchen, the chef's go-to ingredient is seafood, but he also likes to combine fish with a meat sauce (or vice versa), in dishes such as yellowtail with Albufera-style sauce. Next door is Julis – their offshoot wine and tapas bar, which is very popular with locals from the Saint-Victor and Endoume neighbourhoods for after-work drinks.

SAGE

€€Modern Cuisine

SAGE, which stands for Saison, Artisanat, Goût et Émotion (Season, Craftsmanship, Taste and Emotion), reflects the vision of this friendly, contemporary bistro done out in a palette of soft, muted tones. Expect dishes such as grilled watermelon carpaccio seasoned with blackcurrant, black miso and marigold; perfectly cooked rockfish, saffron fregola sarda, yellow courgette in a sauce vierge. The desserts, including a modern take on peach Melba, also showcase fresh flavours. This creative cuisine, which favours short supply chains and includes plenty of vegetarian dishes, is rife with tempting o

Ourea

€€regional, french

In a quiet side street just a 5-minute stroll from the Vieux Port, this dinky eatery furnished with colourful banquettes is warm and buzzy and a hit with the locals. The chef favours a hyper-local ethos: artisanal fishing boats and cherry-picked market gardeners, resulting in a Provençal-led five-course evening menu. The score, which eschews jargon or trend, is a savvy blend of balanced, spot-on seasonings, illustrated by Mediterranean red mullet, lemon-spiked gnocchi and a knockout jus, or farm-reared veal, olive oil sauce, roast celery and a coffee-laced jus. Friendly, on-the-ball front-of-h

🕐 Tu 12:00-14:00; We-Sa 12:00-14:00,19:00-22:00

Dame Jeanne

€€€Modern Cuisine

Dame Jeanne stands above the Old Port, a stone's throw from the Palais de Justice. It is presided over by an experienced duo: Samy Leroy, trained by Jérôme Banctel at Le Gabriel and La Villa Madie in Cassis, and pastry chef Ohannes Kachichian, who worked at the InterContinental Hôtel-Dieu in Marseille. In a bright and elegant space – white walls, light-coloured parquet, green velvet banquettes – they serve inspired cuisine based on local catches and seasonal produce, eg yellowtail ceviche with lemon and verbena, or Mediterranean meagre with carrot, orange and ginger sauce. The desserts with a

Prémices

€€Modern Cuisine

In this trendy bistro, you can choose to take a seat at the magnificent counter adorned with zellige tiles or in the vintage dining area on the first floor. Updated twice a month, the set menu smacks of good, modern cuisine, with some dishes bearing intriguing names. Examples include scallop crudo, yuzu-scented almond milk; grilled Jerusalem artichoke, wild mushrooms and Amontillado foam; free-range guinea fowl breast, house-made sriracha, grilled spring onions, Brussels sprouts and fried black rice; parsnip ice cream, candied Comice pear, mimosa jelly, honeycomb and chervil. Lunch is excellen

Grenat

€€€Modern Cuisine

At the front, a bistro with garnet-red walls, exposed stone and polished concrete; to the rear, a verdant courtyard planted with edible herbs and flowers: two distinct settings, both with the same stylish atmosphere. At the counter, solo diners can watch the chefs in action around the open fire in the visible kitchen. The garden exudes a relaxed bohemian charm. The kitchen is a riot of smoke and flame! A boldly seasoned, fire-driven cuisine built on short supply chains.

🕐 Mo-Tu 12:00-14:00; We-Fr 12:00-14:00, 19:30-23:00

Mijoba

€€Modern Cuisine

Venezuelan-born chef David Mijoba has opened his own bistro in a busy foodie spot with Notre-Dame-de-la-Garde as a backdrop. His commitment to quality sourcing and passion for ingredients are evident, and the provenance of almost every ingredient is clearly highlighted: tartare of cuttlefish, lemon mayonnaise, creole peppers, Castelfranco salad; consommé of pot-au-feu, Aubrac pork belly and seasonal veg. Flavoursome cosmopolitan cuisine that taps into one continent after another, with lunch tending towards vegetables and dinner being more fish and seafood-based. Fine selection of ‘living’ wine

La Mercerie

€€€Modern Cuisine

Just a hop from Marseille’s historic Canebière, this bolthole is one of the stars of the city’s fine dining scene. At the helm is English-born chef, Harry Cummins, assisted by Quebec-born sommelière, Laura Vidal. A sensibly priced menu sets the lunchtime scene, while a more creative five-course cast takes front stage in the evening. A feelgood bistronomic score and seasonal produce: finely diced veggies, a barbecue edge and savvy seasonings. A cosmopolitan team and a funky R&B soundtrack depict this eatery that is almost always fully booked, although you will have more chance of finding a seat

Kin

€€€Creative

Chef Hugues Mbenda, who hails from Kinshasa (Democratic Republic of the Congo), crafts a single set menu comprised of several courses that changes every fortnight and features Mediterranean ingredients, African influences and French know-how: manioc crisps with sweet chilli and burnt onion cream; shoulder of Sisteron lamb, gnocchi of plantain banana and confit lemon. The ingredients are fresh, the plating is spot on and the flavours cosmopolitan. At lunchtime, Libala, the chef's cross-cultural street food restaurant, has a simpler menu.

Bucado

€€Brazilian, Modern Cuisine

Brazilian chef Danielle Barbosa (winner of MasterChef Brazil 2020) is now alone at the helm of Bucado, in the location that used to be home to Būbo. To be enjoyed in an interior decorated with a colourful fresco inspired by South American flora, her dishes have a distinct character combining modern techniques (lacto-fermentation, fish maturation) and Brazilian influences (condiments and spices, cassava, tapioca etc). One of the set menus is vegetarian; classic cocktails. Attentive service with a smile immediately puts you at ease!

La Femme du Boucher

€€meat, french, regional

Established in a former butcher’s, energetic Laëtitia Visse, who trained at the Paris Ferrandi School before stints in star restaurants and renowned bistros (Guy Savoy, Alain Dutournier, Cyril Lignac, Olivier Nasti at Kaysersberg) has, unsurprisingly given the name, decided to focus on meat: homemade pâté, fried black pudding, sausages, pig’s trotters, etc… Equally in tune with the zeitgeist, her wine list is strongly focused towards natural and biodynamic wines. Casual service and vibe. In the finest traditions of a Gallic bistro!

🕐 Tu,We 12:00-14:00; Mo,Th,Fr 12:00-14:00,20:00-22:00

Les Jardins du Cloître

€€Farm to table

Set in a former monastery, this training centre run by the Auteuil Apprentices charity, has a restaurant that is open to the public. Supervised by a professional chef, the brigade of young trainee cooks enthusiastically prepares fine meals in a bistronomic spirit that keeps pace with the seasons, all of which sourced with regional, preferably organic produce. A laudable ethical approach which aims to forge the next generation of restaurateurs.

🕐 Mo-Fr 12:00-14:00

Le Mas de Peint

€€€Country cooking

Using good ingredients and vegetables from the kitchen garden, the chef creates lovely dishes that put a new spin on the old classics (bull beef gravlax, gazpacho made with old tomato varieties, etc). The ravishing terrace beneath the wisteria and the charm of the setting make this a great choice.

Iod'in

€€Mediterranean Cuisine, Contemporary

On the outskirts of the pretty village of Allauch, this modern and spacious, maritime-inspired brasserie comes highly recommended. Youthful chef Anthony de Filippo (stints with Lionel Levy at Alcyone and Dominique Frérard at Les Trois Forts in Marseilles) takes his crew of foodies on an appetising, no-holds barred voyage, in which fish and shellfish take pride of place. Bouillabaisse on the menu (without prior reservation).

Licandro - Le Bistro

€€€Traditional Cuisine

This small family business is run by chef Felipe Licandro and Julie, his wife (front of house). Originally from Madrid, he went on to work in some of France's top kitchens. The lunchtime chalkboard menu features well-crafted market-fresh cuisine; the evening menu is more extensive, but always in the bistronomy and traditional spirit.

🕐 Mo 12:00-13:30, 19:30-21:30; Tu-We off; Th 19:30-21:30; Fr 12:00-13:30, 19:30-22:00; Sa 12:00-13:30, 19:30-22:00; Su 12:00-13:30, 19:30-21:30

Âma Terra

€€€€Modern Cuisine

Diners are faced with a dilemma in the restaurant of this magnificent hotel. You can opt to dine in the inside space, with its Second Empire glass roof, crystal chandeliers and imposing china cabinet, or on the gorgeous terrace, with the gentle sound of water tinkling in the pools and fountains and the scent of typical Mediterranean fragrances hanging in the air. The Chef cooks up gourmet cuisine with Provençal overtones and a backdrop of original and striking associations.

Le Vintrépide

€€Traditional Cuisine

One immediately falls under the charm of this contemporary and cosy decor (designer furniture, light wood and green-blue walls): a pleasant little place run by a pair who are eager to please. The chef prepares delicious seasonal dishes according to his inspiration. Meanwhile, the sommelier always has the right advice to guide you in your wine choice. A winning duo.

🕐 Tu-Sa 12:00-13:30,19:00-21:30; Mo-Su off

La Taula Gallici

€€€€Mediterranean Cuisine

Understated luxury and stylish elegance on the heights of the town. The menu stars sun-drenched French fare served on low tables in superb lounges or on a peaceful terrace shaded by plane trees and overlooking the pool carved out of Rognes stone and adorned in statues and terracotta vases. The chef's signatures include grilled squid, jus of Provençal stew, ‘nduja seasoning and umbrine sautéed in fleur de sel with fennel purée and Alfredo sauce. The epitome of the good life in Provence!

Les Belles Canailles

€€€€Mediterranean Cuisine

The view from the terrace of this luxury hotel restaurant (popular with celebrities), which looks out over Cap Canaille, is quite simply sublime. Chef serves his guests Mediterranean-inspired cuisine that has a focus on fish, but also features, for example, local lamb and seasonal vegetables. However, you may prefer to opt for the chef's down-to-earth speciality of bouillabaisse borgne, followed by a wild bass and its broth of pistou soup… All accompanied by a Cassis or Bandol wine, as you would expect.

La Brasserie du Corton

€€€Modern Cuisine

The brasserie offshoot of Villa Madie continues to foster simplicity with its market-fresh ingredients and enticing surf and turf combinations. The set menus are different at lunch and dinner, as well as being changed on a weekly basis. Less expensive than at the original restaurant, the dishes here are just as tasty (beef tartare with Tamaris oysters, real Marseille sôcisse with fennel, lemon tart. When the weather is fine, head for the terrace, which commands a knockout view of the pretty bay.

La Table de Beaurecueil

€€€Traditional Cuisine

This restaurant is housed in a former sheep barn and features a resolutely contemporary design (only a few of the original rustic features remain). It offers “cuisine du terroir” based on high quality produce. Wine by the glass.

Francis Mallmann au Château La Coste

€€€€Meats and Grills, Argentinian

"The famous Argentine chef's philosophy is adhered to down to the tiniest detail: slowly smoked entrecote, mashed potato and chimichurri; lamb flame - cooked in a dome fire, aubergine, roasted peppers... served in a bright, elegant interior. "

Aux Ateliers

€€Traditional Cuisine

This warm buzzy bistro with a vintage vibe is always packed to the rafters. The chef, a Normandy lad who fell in love with the Alpilles, titillates our tastebuds with generous, down-to-earth cooking: Provençal-style stuffed veggies; terrine de campagne; rabbit leg confit in olive oil; shoulder of Maussane lamb baked all night long; two-lemon pie with orange blossom. A regular clientele and a pétanque ground outside.

Les Arômes

€€Farm to table

In this 1930s house basking in the aromas of Provence, unflappable hostess Françoise Besset and her husband Yannick officiate. His innkeeper's soul has not changed and he continues to regale guests with fresh and inventive regional cuisine. Enjoy in one of the charming little dining spaces or, in fine weather, on the terrace on the veranda overlooking the garden planted with olive trees. An exemplary place.

Le Bistrot du Brau

€€Traditional Cuisine

A gorgeous bastide tucked away in the refreshing shade of a Provençal oak grove, chirping cicadas, the gentle lapping of water in the pool, a menu of traditional cuisine supervised by chef Christopher Hache (whose MICHLIN-starred Maison Hache is next door) and fresh local ingredients: Mollégès escargots with parsley butter; Mt Ventoux pork belly confit and medley of carrots; "tartelette" with lemon sorbet. The scene is set for an irresistible culinary interlude on the patio dotted with wrought-iron tables or in the all-white dining area furnished in black.

Bec

€€€Modern Cuisine

Established in an old Provençal farmhouse standing in the shadow of a small church and fronted by a pretty courtyard, this restaurant run by a young couple serves fresh modern cuisine with international influences. Lovers of fine food will appreciate the Mediterranean score scattered with Italian nods, dear to the heart of the Italian-born chef: tomatoes, burrata and basil; monkfish, spinach and bisque of Mediterranean blue crab. To be savoured in the inviting rustic-style interior or alfresco on the lush terrace planted with oleanders and Virginia creeper. Your hostess and owner of Sardinian

Le Café Magdeleine

€€€Traditional Cuisine

In the shade of the century-old plane trees on the terrace, or beneath the high exposed timber ceiling of this stunning 18C manor house, chef Mathias Dandine serves cuisine that is both traditional and generous, in keeping with the bistro decor. The short, appetising menu features dishes beautifully made with fresh produce, leaving diners with some difficult decisions! Pâté en croûte with shallot condiment; Iberian loin of pork with fregola sarda risotto; apple tarte fine with vanilla ice cream. A flawless and truly delicious culinary offering and relaxed but professional service.

Le Bistrot du Paradou

€€€Provençal

This inviting restaurant with blue shutters is a genuine local landmark. Telephone (only) bookings compulsory. The dish of the day changes daily, but comes back every week – e.g. cassoulet on Wednesdays, in the single set menu. On top of that, Provence's culinary repertory is celebrated with generous wholesome dishes, of the likes of aioli, spit-roast Bresse chicken and calf's head with ravigote sauce, to be devoured in a lively and laid-back vibe cultivated by the bubbly, unstarched front-of-house team. Wine and a generous cheeseboard are included in the price of the single set menu.

Nancy Bourguignon

€€€Traditional Cuisine

What a pleasure it is to take a seat in this establishment where you are welcomed naturally and simply by a Burgundian family. In this charming restaurant, the chef concocts subtle and delicate dishes, sprinkled with Provençal innuendo. The patio, next to the swimming pool and surrounded by Mediterranean vegetation, invites you to slow down and take things easy. An oasis of peace and charm.

Le Jas

€€€Modern Cuisine

La Roque-d'Anthéron's church is home to one of the world's best-known piano festivals. Hailing from the village, chef Émeric Corbon, who worked for Michel Kayser and Édouard Loubet, came up with the idea of opening this restaurant just a few metres from the church, in a converted dry-stone sheepfold (a jas in the Provençal dialect). Beneath the centuries-old vaults or out on the terrace, diners tuck into refined, elaborate cuisine with clear Provençal influences: bouchée à la reine, lamb sweetbreads, crayfish, quenelles and sauce financière; cannon of lamb from the Alpilles, smoked with thyme

Allegria !

€€€Provençal

In this luxury hamlet of maisonettes with guestrooms surrounded by olive and almond trees, tables are set out on the terrace in the shade of the plane trees, with the song of the cicadas in the background, and in the inviting dining room where it is nice and cool. Chef Julie Chaix, who has worked at Pic and Ducasse restaurants, prepares a lovely market-fresh menu inspired by the ingredients and traditions of Provence. Diners can indulge themselves with dishes such as pork terrine with bread toasted in meat juices and olive oil from Baux-de-Provence, pan-fried tuna with aubergine and a tomato r

Le Temps Suspendu - Château de Fonscolombe

€€€Modern Cuisine

In a modern wing of Fonscolombe Castle, Le Temps Suspendu is depicted by a smart, understated interior with exposed timber beams and bay windows opening onto the terrace and grounds. The chef’s elegant, well-crafted cuisine is rich in passing nods to the Mediterranean.

La Terrasse des Cigales

€€Provençal

Between the Durance River and the Sud Luberon, this modern restaurant lives up to its name with a lovely shaded terrasse enveloped by the sound of the cicadas (cigales)… plus, you get attentive, smiling service! Mathieu and Sébastien serve an appetising traditional Provence-inspired menu, as well as a daily special that is great value for money. The delicious dishes are carefully crafted with no messing around. The aim is to keep things simple, flavoursome and generous, while using selected regional ingredients: vegetables and olive oil from the village, lamb from the Alpilles, fish from the B

La Cabro d'Or

€€€€Provençal

Chef Michel Hulin crafts generous provençal fare using first-rate ingredients from Alpilles and Camargue, illustrated by hot-cold Mediterranean squid cooked like a bouillabaisse or the incredible roast lamb, confit then smoked in AOP Crau hay, courgette flower and parsnips from Moulin de Daudet… The site is jaw-dropping with a terrace shaded by mulberry plane trees and a view over the jagged skyline that has made this enchanting village and its countryside so famous. Thoroughly enchanting.

Drum Café

€€Farm to table

Designed as a landmark and tribute to the region, architect Frank Gehry's LUMA Tower not only draws art lovers but is also a beacon for foodies. Constructed using recycled materials and natural resources such as Arles merino wool, the venue boasts impressive proportions. Pushing the boundaries, the indulgent dishes showcase fine seasonal produce: poultry pâté en croûte; seared pollock, fennel confit with orange and saffron; lemon cream and Buddha's hand, hazelnut praline. The wine list homes in on organic labels.

Les Maisons Rabanel

€€€Creative

Jean-Luc Rabanel is a colourful character with a lilting accent, who perpetually reinvents his vegetable-based cuisine. Les Maisons Rabanel, a single place but two styles of cooking: Greeniotage, which tends towards bistro food, and Greenstronome for fine dining. Always going out on a limb, this engaging chef shakes things up at every service. A unique personality.

Chardon

€€Modern Cuisine

The Chardon hosts chefs-in-residence, who temporarily take the reins in the kitchen and who share a commitment to locally sourced ingredients. The result is a fresh, succulent score served in a lovely bistro setting paired with a fine selection of natural wines. Spot on!

🕐 Mar-Jun,Oct-Dec 12:30-14:30,19:30-22:00; Mar-Jun,Oct-Dec Tu off; Mar-Jun,Oct-Dec We-Fr 19:30-22:00; Jul-Sep 12:30-14:30,19:30-22:00

Inari

€€€Fusion, Creative

Having worked in some emblematic Parisian restaurants (Ze Kitchen Galerie, Saturne, Septime), chef Céline Pham, an adept of pop-up restaurants, has set up shop in the heart of Arles in a former chapel done up in a vintage vein. It is a pleasure to resample her spot-on, tasty French-Vietnamese fusion cuisine, in which vegetables, as one might imagine, often reign supreme. Examples include a fillet of red mullet, spelt bread, confit of tomatoes, stock of red mullet with garrigue oil, yellow courgettes and chrysanthemums. Concise natural wine list.

🕐 Fr-Su 12:00-14:00, 19:00-21:30

L'Arlatan

€€regional

The flamboyant, Instagram-worthy interior designed by Cuban artist Jorge Pardo is certainly eye catching. Your attention is then drawn to the concise, Mediterranean-inspired menu: creamy burrata, tajine of veal with apricots, Provençal iced nougat…

🕐 11:00-22:30

Le Seize

€€Modern Cuisine

This charming bistro nestled in the old town of Arles has light wood furnishings and walls the colour of freshly churned butter. Sarah and Julien Richard serve up an enticing set menu of dishes garnished with herbs and flowers from their kitchen garden. Indulge in semi-cooked duck foie gras, smoked eel and an exotic peppercorn confit, chickpeas with lemon and basil served with socca (Provençal chickpea flatbread), or pigeon des Costières cooked whole, its legs served confit and morels in their own juices. An upstairs area accommodates groups. Small selection of regional wines.

Belvédère

€€Mediterranean Cuisine

Japanese chef Kohei Ohata skilfully harnesses the flavours of the Mediterranean fare that abounds in the surrounding markets to produce really appealing dishes. His talented wife brings her skills to bear on the pastry section. It is all fresh, fragrant and charged at a fair price. This excellent establishment is a little hidden away in the Hotel Belesso – reserved for those in the know, and all the better for it.

Le Relais du Castelet

€€€Provençal

This former hunting lodge surrounded by hilly olive groves is a genuine haven of tranquillity. You can expect deftly crafted, local Provençal recipes, served generously with a distinct preference for veggies and herbs from the garden, supplemented by ingredients from local producers. Ten out of ten for Jean-Baptiste Bert who has added a contemporary chapter to the family property where he was born.

La Table de l'Hôtel Sainte-Victoire

€€€Creative

Brazilian chef Mateus Marangoni concocts unusual menus rich in exotic notes, in tribute to his South American upbringing and time spent in Spain. The food is balanced and fresh; in fine weather, meals are served on the patio, opposite Sainte-Victoire and Vauvenargues Castle.

La Cuisine d'Amélie

€€€Mediterranean Cuisine

The Domaine de Fontenille's restaurant serves pleasant Mediterranean cuisine from a menu that changes with the seasons, as well as an appealing lunch set menu. As you sit on the superb terrace overlooking the grounds, be sure to try the estate's organic wines.

Une Table à la Campagne - La Fenière

€€Provençal

Nadia Sammut crafts seasonal Provençal cuisine that is gluten free and strongly anchored in the region (partnerships with local producers, home-made flours, home-grown vegetables). In fine weather, you can bask on the terrace beneath the reed canopy. A vibrant experience close to nature.

Le Relais de Saint Ser

€€€Modern Cuisine

Overlooking the village of Puyloubier, this renovated old Provençal farmhouse at the foot of Sainte-Victoire – the mountain ridge immortalised by Cézanne – commands a breathtaking view of the valley. Julien Courtin, a serious-minded chef who has worked in MICHELIN-starred kitchens in Paris, creates spontaneous, indulgent cuisine, with a choice of cuts of beef matured on site and elegantly plated dishes reflecting the terroir. On this day's lunch menu: tuna ceviche with grilled vegetables, veal liver and house-made gnocchi. A shaded terrace and quiet guestrooms round off the facilities.

es/pacìo

€€Modern Cuisine

Local seasonal veg and fruit, freshly caught wild fish, an on-the-ball team (including the former sous-chef from La Chassagnette), a concise, savvily curated list of local natural wines: the scene is set for lip-smacking, heroic fare in which everything tastes of something. Examples: red tuna, raspberry and coriander harissa; line-fished dentex, borlotti beans, tomatoes, pilpil and combava; duckling, caillette, broccoli rabe and blackberry juice. The picture windows of this seafront bistro, appointed in a lowkey vein, overlook a terrace and the marina.

Insitio

€€Modern Cuisine

Arkhé (or arche) means both beginning, origin and principle – the Italian-born chef from Milan hasn’t forgotten his Greek philosophy classes! The menu changes weekly but you may taste “surprise” egg with courgettes and verbena; saddle of rabbit with artichokes and fresh mint followed by roast apricot with lavender honey and vanilla ice cream. Flanked by a shaded terrace overlooking the square of this delightful village in which a fountain plays, the location could not be more idyllic, and, who knows, maybe give us time to ponder the origin of taste…

Bistrot Francis

€€Modern Cuisine

When you name your bistro after your dog, it immediately wins people over! Here in the heart of the village, Antoine James and Sarah Mottay welcome diners into a space that exudes character, with terracotta-tiled floors, stone walls and a beamed ceiling. The chef rustles up enticing cuisine centred on local produce, with a Mediterranean lilt, but also other influences from around the world, for example Latin American: tiradito of yellowtail with lime and ginger, perfectly paired with a yellow pepper coulis. Laid-back service, welcoming little terrace.

MatCha

€€Modern Cuisine

Everything is fresh and made from scratch: the veg comes from small, local growers and the meat and poultry is free range. An enticing menu tailored to modern appetites. Smiling service.

La Bergerie

€€Grills, Provençal

The bistro offshoot of La Bastide de Capelongue combines a terrace that commands jaw-dropping views with a seasonal menu that spans Provençal recipes to dishes cooked over the wood burning fire in the rustic dining room. The expertise of the crack kitchen team is flawless.

Le Pré Gourmand

€€€Modern Cuisine

This inviting establishment on the way out of the village specialises in seasonal Mediterranean cuisine: courgettes, aubergines, olive oil and lemon accompany local fish and lamb from La Crau. The sublime south-facing terrace overlooks the leafy, well-tended garden. At the end of a flower-decked meadow, a handful of authentic guestrooms done up in Mediterranean colours await you.

L'Oustalet Maïanen

€€Provençal

Here in the hometown of Frédéric Mistral, Provençal culture is celebrated – particularly Léo Lelée's famous painting Les Arlésiennes, represented in this restaurant on blown glass integrated into stunning chandeliers created by a Murano glass artist. Thomas Yvan's sun-drenched fare shines the spotlight on produce from the Alpilles and Camargue: bohémienne de légumes (a medley of vegetables), Alpilles goat's cheese and Parmesan shortbread; hake fillet with roasted fennel, crab sauce and aioli; seasonal fruit pavlova and house-made sorbet.

Maison Bernard

€€Mediterranean Cuisine

Jérémy Scalia, a thirtysomething chef from the Mazargues neighbourhood in Marseille and former head chef at the MICHELIN-starred La Table de Tourrel, has set up shop on Place Frédéric-Mistral, right next to the church. In this charming bistro with an elegant decor, he serves up relaxed bistronomy cuisine, rooted in uncompromising sourcing of quality produce, including sustainably caught fish from Mathieu Chapel in Le Grau-du-Roi, organic fruit and vegetables from small-scale local producers. The concise, indulgent menu presents a modern, largely seafood-driven taste of Provence: mullet ceviche

Domitia - Maison de Cuisinier

€€Farm to table

Slices of Mediterranean dentex served raw, caraway, cauliflower and elderberry vinegar; Camargue bull, oyster tartare from the Étang de Thau and salicornia-pistachio pesto: there's no doubt that chef Jérôme Faure has a masterful understanding of gourmet cuisine. His subtly innovative take on fine dining is based on a rigorous selection of local ingredients. The same goes for the wines.