Championing women’s roles in the culinary world, Maria Canabal occupies many functions. She is a Journalist, author and founder of Parabere Forum, the first and most important annual event for women in hospitality.
Our 12 Must-Visit Restaurants in the South of France
From fine dining to modest hole-in-the-walls…here it is! Luxeat’s best-eating selection for the South of France (in alphabetical order).
AM by Alexandre Mazzia
A 2-Michelin-starred fine-dining experience inspired by a combination of Mediterranean flavours and chef’s former life in the Republic of Congo. Alexandre’s Congolese influences are featured throughout a menu that focuses on the best local ingredients. The restaurant is small, with simple decor that lets the food do the talking.
L’Auberge de la Mole
An old-school establishment situated in a little village that’s a 20-minutes drive from Saint Tropez and specializes in South Western specialties. Such as pâté en croûte or terrine de foie gras are all made by the young chef and served by his joyful wife. The chocolate mousse is a must.
Pierre Altobelli, chef and owner of the restaurant Chez Davia, offers local and seasonal cuisine. The bistro was opened by his grandmother in 1953 and Pierre keeps up the authenticity: gingham tablecloths, salmon-colored walls, engravings by Harry Eliott, etc. The only modern element is found on the plates. Each week the menu changes depending on the market.
A Marseille institution with a small menu and the best pizza in the South of France. The family-owned restaurant is very popular among the locals and doesn’t take reservations, so be prepared to queue.
43 Rue Lorette, 13002 Marseille, France
+33 6 16 39 78 73
Marseille restaurant Chez Michel specialises in traditional bouillabaisse and bourride. Serving authentic fish-focused flavors, without forgetting seafood! Established in 1946, the restaurant looks out on Catalan’s beach.
First opened in 1955, le Club 55, was St-Tropez’s first-ever beach club and still attracts a crowd. The restaurant’s family-friendly atmosphere offers an outside beach setting for lunch amongst the palm trees. Their anchoiade is a must.
Hostellerie de Jerome
The eponymously named 2-Michelin starred restaurant at Hotel Hostellerie Jerome serves traditional French fare created from the very best local ingredients. Southern French cuisine based on local produce (vegetables from local growers) and fish. The restaurant has an impressive cellar with over 30 000 bottles.
La Colombe d’Or
La Colombe d’Or is a family-run hotel and restaurant in the Riviera hills located in an old building filled with character. The restaurant serves simple, traditional French food. The spot is also famous for holding art exhibitions, this started over a hundred years ago, during WW1.
Tiny, old fashioned and oozing with vintage charm: the most iconic restaurant on the French Riviera has been showcasing simple and solid Niçois cuisine for over 50 years, and nothing has changed—the food, the recipes, the decor. The restaurant is run by former Michelin-starred chef Dominique Le Stanc.
Le Petit Nice – Passedat
Gerald Passédat comes from a family line of Marseille restaurateurs. His 3-Michelin-starred restaurant Le Petit Nice – Passédat has been frequented by seafood fanatics for decades and is now a symbol of high-end Marseillaise cuisine. Of course, you will find the famous bouillabaisse—the traditional fish stew once eaten by poor fishermen. What I like most at Le Petit Nice – Passédat is the variety of Mediterranean fish used and the exquisite way they are prepared.
La Vague d’Or
The chef Arnaud Donckele is one of the youngest chefs to receive three-Michelin stars (at 35 years old). Arnaud’s cooking corresponds to the classic and classy environment in which it is served. The chef is a strong follower of the grand French cuisine school and you can feel that everywhere. His cooking is all about celebrating France and the region where the restaurant is located.
The chef Mauro Colagreco, originally from Argentina, is passionate about excellent ingredients and has mastered contemporary cooking techniques to perfection. He embellishes on the latest culinary trends, with his unique signature.
The mushroom Caesar tartelette with 36 month old Grana Padano, is an absolute must.