Luciana

The good news is that, despite its name (meaning "seasonal"), Les Saisonniers is open all year round. Florent Manini and Anna Thillaye, pastry chefs who earned their stripes working for Arnaud Donckele in Saint-Tropez and at Sébastien Vauxion's Sarkara are at the helm. Their Mediterranean cuisine, the foundation of which is fresh ingredients, is prepared with authentic savoir-faire acquired from the discipline of pastry-making. Marinated sea bream, fennel salad and Tahitian vanilla vinaigrette with lime; gnocchi, smoked ricotta and herbaceous parsley; cherry clafoutis, house-made ice creams an

Gassin, which comes from the expression Guardia Sinus, meaning guardian of the gulf, is a former Sarrazin village, occupied by the Moors until the 10C. After finding the house on Place des Barri, take a seat on the superb terrace and savour the view over the Gulf of Saint-Tropez and the peaks of the Alps. You are now ready to sample the house specialities: rock octopus casserole; truffle gnocchi and Grand Marnier soufflé. The Mediterranean-inspired recipes are crafted by an enthusiastic veteran chef and local lad – his grandmother used to live in the village! Food that throbs with flavour and

The luxury hotel, perched on an unspoilt hillside overlooking the sea, is divine, and its hip, swish Vista restaurant ticks all the boxes! Take a seat by the infinity pool and bask in the exclusive vibe as you sample recipes by chef Vincent Maillard (shoulder of Sisteron lamb braised in savory; Lucien Tendret-style stuffed vegetables; strawberry melba and vanilla millefeuille). Then menu always offers a choice of healthy dishes, in line with the hotel’s wellness programme. Valet parking.

Standing among the vines, this former rustic farmhouse enjoys a fine panoramic view... But La Verdoyante would be nothing without the enthusiasm of the couple who hold the reins. In the stylish interior or on the charming terrace, diners savour delicious Provençal cuisine that smacks of the garigue.

You come to this lovely restaurant ensconced in a terracotta-coloured "little house" on the outskirts of Cogolin. It is run by Damien Levivien, a trained pastry chef who learned the ropes under Jean Sulpice and Yannick Alléno. He and his wife serve precise and elegant market cuisine that won't break the bank. House-made pâté en croûte, ravioli crafted on site, meticulous dishes and classic desserts are all skilfully made. In this intimate setting, the terrace shaded by wisteria and mulberry trees adds to the charm, offering a peaceful stopover on the outskirts of Saint-Tropez.