The best restaurants Alpes-De-Haute-Provence

Held by Patrick, Gisèle and Roger, this hotel-restaurant is located in the former post house in a square in the centre of the village. In this small village known as "Site remarquable du goût", Hostellerie l'Aiguebelle is a table that you can enjoy. Traditional and rustic, the room and terrace also welcome passing gourmets who would like to eat and taste the Provençal cuisine of chef Gisèle "homemade": the feet and packages, Provençal larks and stews, stuffed squid, as well as suggestions such as foie gras, small Provençal stuffed, banon gourmand... Also, pizzas with homemade sauce and grilled meats.

At a short walk from the famous Préhistoire Meseum, Gorges du Verdon and its lakes, this beautiful Provencal hous, a really charming relay with its large trees, is nestled in the heart of the vineyards, lavender and olive trees. Maintained by the Berne family since 1952, this establishment is the perfect place for lovers of calm and relaxation. Its colorful atmosphere, clean and refined decor, a swimming pool, solarium, landscaped garden ... everything here rhymes with peace and rest. Its extr-comfortable 12 rooms are decorated in an authentic and trendy style, recalling the splendors of Provence. For food, you wil sit on the attractive terrace or in one of the dining rooms with beautifully laid tables in a setting of elegance and refinement. The cuisine is regional, tasty, generous and inventive. Among the suggestions of the moment (the menu changes with the seasons and markets), you can taste eggs with truffles, duck breast, wild boar stew, jugged hare or these feet and packages that win every vote. A fine wine list to accompany the delicacies are at your disposal.

This chalet shaped restaurant is located in a small pine forest at the entrance of Uvernet-Fours (50m from the D902/D908 intersection, not far from the bowling). It is an address to be remembered for its charm, reception and the quality of its cuisine. Eric Daneri works with the best local producers to present a fine local cuisine. Mountain pork cooked in stew, small grey snails from Digne, beef fillets with morels, lamb shoulder confit and potato stuffed with nuts, all products come from cooperatives and regional producers. The carte changes with seasons. In winter, the mountain side is attractive and in summer, Provencal dishes take pride of place (lasagne, casseroles, veal fillet). The excellent cheeses come from sheep and mountain goats, fruits and vegetables are regional and good organic bread come from the local baker. Everything here is delicious. In winter it is very nice to have a drink in the lounge next to the flames of the fireplace, and you come back to finish the evening with a regional genepi. It is perfect.