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Gastronomic restaurant using local seafood and Provençal ingredients, such as herbs.
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This restaurant serves fish and steak in a summer garden, or in front of a fire in winter, with live gypsy music.
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Painted yellow in an attempt to look like the café in the Van Gogh painting called Café du Soir Café du Soir). Food is run-of-the-mill but good value, and the location on the square is ideal.
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Superb restaurant in which chef Jean-Marc Banzo uses the best Provençal ingredients to create memorable dishes (see Clos de la Violette, Aix).
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Seasonal produce served in cosmopolitan ways, such as eggs poached in cream of truffles, are the key note here.
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Dishes such as gigot of lamb and risotto of coquilles St-Jacques (scallops) served in the restaurant of this four-star hotel. There is also a terrace.
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Noted equally for its wine list as its menu, which features favourites such as Sisteron lamb in a tapenade crust. Pretty terrace too.
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Dishes unique to the region, such as Camarguais bull steaks, served in a pretty courtyard.
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This restaurant is on a remote stretch of beach reached by rough roads – but its fresh fish make it worth the journey.
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One of the few vegetarian havens in the region, with 50 different salads and pasta dishes.
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Restaurant price categories
For a three-course meal for one with half a bottle of wine (or equivalent meal), taxes and extra charges.
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