Restaurant Cantemerle (Hôtel & Spa Cantemerle)  

This is the "off" Vence venu - a hotel with the air of a Provençal villa, ocre tones and a park with centenary pines. It is once again renovated, with a larger terrace and a complete spa, and it has multiplied its specials and thematic evenings. Jérôme Heraud, chef and manager, is obsessive about product, makes his own breads, and carefully selects olive oils and cheeses to go with light-hearted cooking of Provence and well-crafted classics. Langoustine ravioli; grilled daurade and eggplant caviar; tender Aubrac beef, daube jus and crushed potatoes with olive oil; milk-fed lamb and vegetable tatin; raspberry souffle with Grand Marnier; Bedot cheeses... add up to a getaway to a little-known address, sober and warm.