This simple restaurant, surrounded by vineyards and cherry orchards, may appear unassuming. Which makes La Table de Pablo’s “semi-gastronomic” cuisine is even more of an unexpected delight. Chef Thomas Gallardo’s contemporary Provençal dishes range from savory avocado crème brûlée to rosemary-infused lamb mille-feuilles. Ingredients are sourced almost exclusively from small local producers. The restaurant’s ambiance is just as carefully crafted. The dining room is decorated with sculptures and drawings by local artist Mary’o; outdoors the terrace is framed by olive trees.