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.