La Palmeraie - Château de Valmer

Nestling between vineyards, orchards and the sea, this early-20C hotel-restaurant is tucked away in a lush garden dotted with hundred-year-old palm and magnolia trees. Like the Mediterranean vegetable garden that inspires Burgundy-born Alexandre Fabris's three Provençal-style set menus (one vegetarian), it is a real draw in itself. In his cuisine, the chef deftly juxtaposes textures and marries flavours. The restaurant is open from mid-June to mid-September for dinner only, when guests take their seats in the garden or beneath the pergola on the terrace.

• Dining set inside a century-old palm grove, with terrace service in season
• Menus shaped by the estate's organic kitchen garden
• Seasonal opening, early May to late September

• Organic garden vegetables
• Mediterranean herbs and flowers
• Local fish and shellfish
• Citrus

A one-star table in an early 20th-century hotel tucked into a lush garden of palms and magnolias, between vineyards and the sea at Gigaro. The kitchen leans Provençal and Mediterranean, built around the estate's organic kitchen garden, with polished technique and a clear focus on texture and clean, sunlit flavours. The dining room runs seasonally, opening from early May to late September, often served outdoors under the terrace pergola.