This luxurious hotel surrounded by vineyards is still going strong, thanks to features such as plush guestrooms, a rose garden... and its restaurant, in which chef Nawal Rezagui meticulously prepares treasures of the local terroir to create dishes in a bistronomy vein at lunchtime and fine dining cuisine in the evening. The food is beautifully crafted: think cream of white asparagus and crunchy green asparagus with champagne vinegar; veal, artichoke, peas and a veal jus with oregano; cabbage, green cardamom and vanilla ice cream – now to be savoured in a bright, modern dining area, whose large bow window affords a beautiful view onto the gardens outside.