Auberge des Maures

The town’s oldest restaurant remains the locals’ choice for always-good, copious portions of earthy Provençal cooking, like daube (braised-beef stew), tapenade-stuffed lamb shoulder, lobster and onglet (skirt steak) grilled over the fire with eschalot sauce. Book a table (essential) in the leafy courtyard. The wine selection is pretty special, too.