Auberge Castel Mireïo

In a wine-producing village, this picturesque stone house, whose terrace overlooks a small square shaded by ancient plane trees, is the quintessence of rural France. Supremely fresh ingredients that celebrate Provence are deftly assembled into flavoursome recipes: squid, wild garlic, morels and green peas; saddle of Alpilles lamb, green asparagus and smoked eel… The wine cellar is a treasure trove of surprises, including the wines by the glass. Delivers the goods every time!

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.

With its atmosphere blending rustic charm (exposed stones, painted wooden furniture) and modern touches (contemporary paintings), this restaurant has bags of character. In the kitchen, chef Sylvain Fernandes prepares fresh ingredients in a subtle celebration of the flavours of the South of France. Extremely courteous service provided by Sylvia, the chef's wife!

This stone-built house, dating back to the 18C but with a contemporary decor, invites you to slow down and enjoy life, especially on its shaded terrace. The chef and his wife have the laws of hospitality down to a T. On the menu: the generosity of Provence, with vegetables grown by the father-in-law, in season; aioli on Friday lunchtime in summer, and a set menu dedicated to truffles in winter.

You are bound to enjoy your time in this stone-built house with a garden and pleasant terrace. The chef whips up well-constructed dishes – the likes of crab meat with candied orange peel, shellfish jelly and buckwheat, or a roasted sea bream served with a variety of cauliflower and seaweed. The wine list gives pride of place to organic and biodynamic wines. Charming service.

This beautiful 16C castle stands in extensive grounds surrounded by vineyards. The food aims to enhance the estate’s organic cottage garden and orchard produce. You can wash down your meal with a biodynamic wine from the Domaine de la Guicharde, which also produces the olive oil used in the kitchen. Slick, smiling service. In summer, take a seat in the courtyard adorned with a fountain, overlooking the garden.

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.