Roussillon is a historic province in southern France, largely corresponding to the former County of Roussillon and part of Cerdagne within the Principality of Catalonia. Today, it forms the core of Northern Catalonia (French Catalonia) in the Pyrénées-Orientales department, under the Occitanie region. For frequent-flyer hotel travelers, this area offers a unique blend of Provençal and Catalan heritage. While the modern administrative boundaries have shifted, the cultural identity remains distinct. Travelers staying in hotels here can explore the rich history of the former Languedoc-Roussillon region, enjoying a landscape shaped by centuries of cross-border influence. It serves as an excellent base for those seeking authentic regional character beyond standard tourist hubs.
🕐 Europe/Paris · 💱 EUR
The area corresponds roughly to the southern part of the Pyrénées-Orientales department. Hotels are typically located in historic town centers, allowing guests to immerse themselves in the distinct Catalan culture of Northern Catalonia. This region offers a unique lodging experience compared to the broader Provence area, catering to travelers interested in the historical context of the former Principality of Catalonia.
Roussillon does not have its own major international airport. Travelers typically arrive via nearby hubs such as Montpellier or Barcelona, then connect by rail or road into the Roussillon heartland. This makes it suitable for frequent flyers planning multi-city itineraries across Southern France and Northeastern Spain, requiring a short transfer from major air gateways.
Spring and autumn offer mild weather ideal for exploring the historic districts and surrounding areas like Conflent and Vallespir. Summer is hot but vibrant with local festivals. For hotel guests, visiting during shoulder seasons provides a more tranquil experience of the Catalan heritage, making it easier to access the diverse landscapes that define this former county.
Taking in the Luberon and the famous ochre cliffs of Roussillon, the view from this restaurant is nothing short of spectacular! As for the food, the short, seasonal menu proposes bistronomy-style dishes with Provençal influences: crispy aubergine, baba ganoush with coriander and fromage blanc with lime; grilled Ventoux pork, peppers stuffed with Coco de Paimpol beans, piperade and apricot condiment; Musquée de Provence pumpkin confit with vanilla, sponge cake with pistachios. A moment of culinary bliss far from the crowds of tourists.
WebsiteAt the foot of Roussillon village, this picturesque dry-stone house proposes Provençal-inspired food in an enticing menu in which fresh produce is a major component. The restaurant’s pride and joy is its second terrace overlooking the wonderful Luberon countryside.
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
WebsiteThe menu of this Café features a seasonal repertory with Mediterranean influences (Roussillon asparagus, Ventoux pork chop, aïoli of salted whiting) and recipes that are reminiscent of the summer holidays (salade niçoise, club sandwich). Simple, no-nonsense nosh served by a fountain overlooking the swimming pool.
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