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Each day, on reservation, Philippe and Andonis propose a unique menu full of southern flavours and local products for Slow Food dining.

The recipes and service are inspired from their travels: each winter Andonis the Greek refreshes his range of flavours and his warm hospitality to offer you a gastronomic vacation.

His cooking features local products with the light tastes and flavours of home-grown vegetables, wine sauces, aromatic herbs. Enjoy subtle harmonious flavours from authentic ingredients.

After dinner, Andonis plays the pianola in the dining-room and delights you with his rich baritone ... He will be more than happy for you to join in!!

Restaurant gourmand - Photo petit-déjeuner

The best time of the day: a beautiful morning on the terrace or in the cosy dining-room with its seven tables and relaxing decor of linen table-cloths and stone-walls decorated with 19th century water-colours, restored by Philippe.

Bread and Butter Pudding with fresh fruit and caramel, cereal, muesli with dried fruits, yoghurt, freshly-squeezed orange juice are all home-made.

In the morning Philippe and Andonis greet you as old friends and propose a real breakfast of fresh home-baked bread, croissants, pain au chocolat ...

Further to requests from our regular guests, we have set up cookery courses for small groups (maximum 8 participants). The lessons will enable participants (amateur cooks and also companies who wish to organise special events) to learn how to prepare our most popular dishes and how to reproduce them at home using non-professional equipment. Visits to local markets, cheese-makers and vineyards will also be proposed. The content of the lessons will be defined with the participants to include varied subjects such as preparing and serving foie gras, vegetarian cooking, Greek dishes, jam-making, brunches, gourmet buffets, ...

We have pleasure in sharing one of our favourite recipes with you. Enjoy!!

• Timbal of Avocado, Peppers and Smoked-salmon with Horseradish
• Rabbit in herb aspic with red onion marmalade
• Courgette, herb and feta cheese Tart with Mâche salad
• Round Nicoise Courgette stuffed with Veal, served in an egg and lemon sauce
• Sautéd Chicken with citrus, ginger and coriander sauce, chicory with orange
• Filets of Red Mullet with lemon sauce, glacé carrots and leeks in cream
• Kebabs of local Duck with mild spices
• Tajine of Veal with fresh baby vegetables
• Filet of Hake with anchovy and orange sauce
• Red-fruit soup and gardens rosemary ice-cream
• Strawberry and White Chocolate Cheesecake
• Roasted Figs with almonds and caramel

Arrival:	Nights:
Adults:	options