The best accommodations Alpes-De-Haute-Provence

A holiday resort, the Grand Luberon VTF is located on a two-hectare estate, in the immediate vicinity of the tiny village of Céreste, in the heart of the Luberon Regional Park. An economical way with everything included — to discover the charm of this region.

Perched at 1,450 m between Vaïre and Verdon, this old restored 17th century farmhouse welcomes you for a pleasant stay or lunch. The inn offers 8 comfortable and spacious rooms, 6 of which have private showers and toilets, and a master suite. A magnificent decor, a warm setting and a cuisine labeled Pays gourmand, a guarantee of quality and freshness. You will taste local specialities of a cuisine oriented nature in the old sheepfold with vaulted walls. The ideal conditions to spend a pleasant moment are gathered here!

The hosts of this little paradise know how to welcome people with kindness, attention and discretion. Odile, the mistress of the house likes to make you taste the local products and the Provence recipes. Breakfast is also carefully prepared, served outside on a patio when the weather allows it. The place is very peaceful and is extremely well restored without ostentatious luxury. This Provencal farmhouse of the 17th century is a good stopover to relax.

The Domaine de Pradaous restaurant has been in the hands of Marteen Hukema and Jessica Besseling since April 2018. These two passionate kitchen enthusiasts, Dutch of origin, carried their former restaurant of Cérest, the Pergola, opened in 2005, within this historic site. The beautiful and large terrace, the living room consisting of two arched rooms have not undergone transformation. Only the decoration was reviewed to be in line with its owners. The local products dominate the kitchen. Here, a different menu is developed every day, depending on arrival and always with a very personal signature like this cold soup of yellow courgettes to gray shrimp, or the fatty liver terrine to figs. An ever-repeated interpretation that turns around: Shell Saint Jacques with speck, salicorne, pumpkin, grenade, coral sauce, or enchants: Casket filet wrapped with chest, risotto Venere, sauce with mussel juice and flat parsley. Desserts will not leave you with marble. Judge instead: Lemon cream, hazelnut crumble or still vanilla Panacotta with Sauternes jelly. A magical setting for a unique moment.