核心住宿区
建议入住老城区（Vieux Uzès），便于步行探索公爵宫、集市广场及狭窄街道，尽享历史氛围。
会籍计划覆盖
住店前先看
交通连接
乌泽斯无机场。可先抵达尼姆或阿维尼翁，再换乘火车或租车前往，车程约30-40分钟。
最佳旅行季节
春季至秋季气候宜人，适合漫步古城。夏季游客较多，但节庆活动丰富，体验更佳。
附近景点与去处
加爾橋
ancient Roman aqueduct bridge that crosses the Gardon River in Vers-Pont-du-Gard, France
Église Saint-Étienne (Uzès)
church located in Gard, in France
Gorges du Gardon
Biosphere reserve in France | designated in 2015
Saint-Nicolas-de-Campagnac Bridge
Pont de Bornègre
former Roman aqueduct
尼姆主教座堂
cathedral located in Gard, in France
Chapelle Saint-Caprais de Castillon-du-Gard
chapel located in Gard, in France
Grotte de la Salpêtrière
cave in France
Château de Saint-Chaptes
castle in Occitania, France
Church of Saint-Bonnet-du-Gard
church located in Gard, in France
castellum divisorium
Gallo-Roman water tower in Nîmes (Gard, Languedoc, France)
奥古斯都门
Roman city gate at Nîmes given by the emperor Augustus
餐饮
La Table d'Uzès
On a square in the historic centre, chef Christophe Ducros is thriving in a new stylish setting. The chef crafts balanced, unequivocal dishes of pure-bred southern inspiration and heritage. Examples include his famous Costières squab, roasted whole; breast of free-range poultry, corn tartlet and bigarade sauce; vacherin-style strawberries, whipped vanilla cream and verjuice. The overriding coherence is crystal clear. Savour this gourmet escapade to the fill, seated on the rooftop terrace overlooking the cathedral.
官网La Belle Vie
In a picturesque village not far from the Pont-du-Gard, Denis Martin (ex The Marcel) and his wife Joana have set up shop in a handsome limestone building. The chef crafts spot-on, expressive dishes, in which lamb from Les Baux, Mediterranean seabass and the rich Occitan terroir take centre stage – to be savoured on the terrace or in the bright interior. A champion of regional produce, the chef crafts a festival of spot-on, well-balanced dishes. The weekday lunchtime menu is excellent value for money. Why not stay overnight in one of the attractive guestrooms and enjoy the swimming pool? In a n
官网Ousta Maï
Courgette flower soufflé, trout, sorrel from the garden and chanterelles; blue lobster roasted in its juices, white polenta with basil; verbena-infused apricots, red and black berries: Jean-Paul's seasonal cuisine wins diners over with its precision and generosity. Sandrine's solicitous welcome, the impeccable service and the hushed atmosphere in the two cosy lounges – just like home – add to the appeal of this restaurant nestled in a peaceful village a few kilometres from Uzès. Another highlight is the show cellar with its superb selection of local wines.
Le Pt'it Mercier
Young chef Hugo Mercier, who has worked at La Table d'Uzès and La Table du Castellet (during the Christophe Bacquié and Fabien Ferré periods), has learnt his trade in the finest kitchens! This conscientious chef is passionate about what he does, as well as being a stickler for house-made dishes and keeping things seasonal. That means he makes all the sauces, ice creams and other preparations himself. The lunchtime set menu, in step with the market stalls, changes every week. It is complemented at lunch and dinner by a more ambitious set menu, which is renewed every month – and even a vegetaria
官网Volver.
Chef Krishna Léger, who was a fireman before turning to cooking later in life, regales us with bistronomic fare, in which he blends local ingredients with globetrotting influences: Thai-style beef salad with guacamole; lamb confit with spices and carrot mousseline. Given the ultra-fresh ingredients, generous helpings and sensibly priced predominantly organic wine list, this eatery will lure you back, again and again!
官网Le Vieux Castillon
All around, nothing but narrow medieval streets and fields of lavender. In this corner of Provence, bathed in light, this elegant restaurant – done out in the colours of the South of France – adheres to the seasons as it sources sun-kissed ingredients. At lunchtime, a simple menu; in the evening, fine dining.
官网L'Amphitryon
Chef Stéphane Goudet has been valiantly regaling his guests in a style worthy of Molière’s Amphitryon since 1997 in this immense vaulted dining room whose stone walls are offset by the odd modern detail and soft lighting. A polished culinary lineup that stars fresh local produce and a reverence for the seasons: truffle in winter, lobster in summer (served on the patio), and whole hare in autumn. Slick, smiling service.
官网La Maison
You are made to feel right at home here at La Maison, once a winegrowers' home, with a magnificent stone interior. Creative cuisine is served in the form of dishes in which a number of different elements are juxtaposed. Ludovic Davouze always makes sure to showcase local producers, and enjoys adding an element of surprise, with original combinations of flavours such as just-seared little tuna marinated with chives, with smoked aubergine and miso sauce. The patio is a joy in fine weather.
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