Dan B.

This restaurant in the heart of the picturesque hilltop village of Ventabren is certainly one of the most elegant in the region. The interior design is strikingly modern: Scandinavian furnishings, angled mirrors on the ceiling and, of course, the superb panoramic view over the Étang de Berre and the valley of the River Arc. Under the direction of Toulon-born chef Dan Bessoudo, the creativity also extends to the fresh, colourful cuisine, which is full of contrasts and is made with carefully selected local produce.

• A hilltop dining room designed to keep the landscape in frame, with large sliding glass panels and an open kitchen in view.
• Cooking that treats a single ingredient as the subject, then builds it out with shifts in temperature, texture, and acidity, rather than piling on components.
• A confident Mediterranean palette sharpened by time spent in Scandinavia, clean lines, bright vegetables, and precise sauces.

• Blue lobster, handled with citrus and beetroot.
• Tomato in multiple textures, supported by basil and olive.
• Beetroot used as both acidity and sweetness, including meringue and aerated juice.
• Cocoa and blackcurrant as a recurring dessert pairing.

Seasonal fine dining in Ventabren, built around a tasting format and tight, produce-led plates. Expect high-contrast, high-colour compositions that keep returning to the same idea, keep the ingredient intact, lighten the touch, sharpen the seasoning.

Example dishes that capture the style include a tomato sequence (water burst, espuma, basil, black-olive shavings, olive oil, rice chips), blue lobster with kalamansi and beetroot accents, and a dark-chocolate and blackcurrant finish.