Le Clos de Lucie

The owners of the fine dining Le Vivier establishment were happily inspired when they opened this bistro, blessed with a double terrace, in the heart of the Carré des Arts du Luberon. From his open-plan kitchen, the chef rustles up a forthright, modern take on traditional bistro recipes, in addition to nibbles with pre-dinner drinks and choice ingredients grilled on a binchotan barbecue (aged rib of beef, squid, presa iberica, etc.). A concise selection of regional (but not only) wines adds the finishing touch to an excellent, sun-drenched meal…

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!

The restaurant of the Grand Hôtel Henri is in the extension just off the main hotel building. It has a beautiful decor with a fireplace dating back a century and sparkling chandeliers. There is a terrace shaded by mulberry plane trees with a fountain, as well as lovely seasonal cuisine with a focus on regional flavours. Very good value for money at lunch

This restaurant has an incredible location at the foot of the famous fountain from which the Sorgue river springs, and it certainly knows how to play on its bucolic charms. Father and daughter (the house has been in the family since 1926) offer a cuisine that plays the traditional card. Smiling and efficient service. Booking is obligatory in season.

A pleasant young couple – Benjamin and Sophie Fabre – run this spruce and stylish restaurant, which boasts a terrace running alongside the picturesque River Sorgue. The dishes manage to encapsulate and convey both the character and the sweetness of Provence.

The restaurant's name hints at a love of nature, as fostered by Frédérique, who grows flowers and aromatic herbs for her husband Frédéric, a chef who puts them to good use in his dishes. Their restaurant showcases well-constructed and fragrant modern cuisine with Mediterranean influences. The menu-carte is the product of local, often organic, ingredients, with vegetables taking pride of place. We enjoyed tucking into a starter starring delicately smoked fresh goat's cheese ravioli, courgettes and verbena broth for its crystal-clear freshness, then the meagre accompanied by a briny beurre blanc

Alexis Osmont’s market-inspired cuisine is as spontaneous as the old farmhouse seems timeless. Let yourself be transported into Alexis’ creative and culinary universe – he cannot be rivalled for his knack for enhancing the treasures of the Vaucluse: asparagus, girolle mushrooms, artichoke…