Récif
This retro restaurant opened when luxe hotel Les Roches Rouges was transformed by French hotelier Valéry Grégo, and it has since picked up one Michelin star. The dinner-only menu is dedicated to gastronomic yet inventive regional dishes, which head chef José Bailly bases on La Cuisine Provençale de la Tradition Populaire, a 1963 cookbook of traditional recipes by René Jouveau.