With views over the Roman Arena from the open-air terrace and impressive classic cooking, this is the place to go. The chef and sommelier, Olivier Douet and Stéphane Debaille, met at Le Gavroche in London and opened this charming restaurant in 1998. With the emphasis on local products, expect asparagus from the Camargue and truffles from Uzès. Inventiveness comes in the combination of ingredients and spicing: a starter of green lentil creamy soup with duck foie gras foam and small pieces of smoked ham, then roast honey-marinated duck with orange puréed carrots and a Cajun spiced sauce. The well-selected wine list emphasizes local wines.