* Le Môle, Marseille: Chef Gérard Passédat's newest restaurants, La Table and La Cuisine (under the banner Le Môle), offer Michelin-quality cuisine at atop Marseille’s MuCEM museum. And while La Table takes a classic approach to haute cuisine (elegant service, sea views, tasting menus), next door’s La Cuisine dishes up similar top-notch dishes via a friendly multi-course buffet—and at just a fraction of the price. Unmissable.
* Oustau de Baumanière, Les Baux: The cinematic setting of the ancient fortress of Les Baux had troubadours singing in its streets during the Middle Ages. Today it is no less romantic. Several picturesque hideaways are tucked into the hills surrounding the village, including this double-Michelin-starred restaurant housed in a 16th-century farmhouse.
* La Poissonnerie, Cassis: The place to dine on Mediterranean fish that are literally fresh off the boat. Owned and operated by the Giannettini family for more than 75 years, this quayside eatery is half poissonnerie (fishmonger), half restaurant. Expect expertly prepared octopus, sardines, and red mullet so assuredly fresh that they’re practically swimming.
* L'Atelier Jean-Luc Rabanel, Arles: Fixed-price tasting menus—no à la carte allowed—are becoming increasingly popular. If you’re ready to put yourself in the hands of one of France’s most talented chefs, try Jean-Luc Rabanel’s sublime creations. This culinary genius cultivates most of his organic ingredients himself. Truly an amazing experience.
* La Merenda, Nice: Utterly unpretentious, this snug bistro doesn’t take reservations or credit cards. But it remains one of the Riviera’s top spots for sampling traditional Niçois cuisine. Try slow-cooked beef daube, petits-farcis (stuffed vegetables), and pissaladière, a pizzalike local flatbread topped with caramelized onions.
* Le Louis XV, Monaco: Superchef Alain Ducasse oversees this iconic restaurant—regularly rated as one of the finest in the world—located in Monte-Carlo’s Hôtel de Paris. Dining is extravagant, with fare steeped in lavish ingredients, from white truffles to foie gras, and served in an ornate, golden dining room. Yet many dishes of elegant simplicity are equally magnificent. Best for serious epicureans.
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.