Avignon Avignon Travel Guide: Best Hotels, Restaurants & Experiences

This 14th-century cardinal's palace beside the Palais des Papes shelters 26 rooms draped in historic French tapestries with Indian and Asian motifs, Belle Époque marble baths, and vintage parquet. Chef Florent Pietravalle earned his Michelin star serving Provençal cuisine in the hall where cardinals once hosted popes; the kitchen runs cooking classes in a 19th-century space with wood-burning stoves. Rooftop herbs and cellar-grown mushrooms reflect the property's Michelin Green Star commitment.

A converted family residence surrounded by gardens minutes from Avignon, Auberge de Cassagne retains the intimacy of a private estate while housing an acclaimed gastronomic restaurant. Summer meals unfold on the vine-covered terrace; winter evenings center on the fireside bar. The Discovery and Epicurean menus showcase seasonal French cooking, while excursions to Châteauneuf-du-Pape cellars extend the region's viticultural tradition. Rooms adopt Provençal pastels and floral motifs.

A 17th-century biscuit factory turned intimate nine-room retreat, La Suite brings playful design to the Provençal countryside with rooms themed around ethnic, pop, and urban aesthetics. The property unfolds into a leafy garden with an outdoor pool, while a spa and tennis court round out the amenities. Ideal for couples seeking character-driven accommodation near Avignon's cultural riches.

A former convent cloister across the Rhône from Avignon's Palais des Papes, this one-Michelin-star table showcases chef Christophe Chiavola's audacious surf-and-turf pairings. His signature saint-pierre arrives with citrus, raspberry, watermelon, and concentrated shellfish nectar—bold combinations grounded in regional produce like Nîmes Gariguette strawberries and Costières wood pigeon. Summer evenings unfold on a wisteria-draped terrace, the medieval village hushed beyond the garden walls.

Mathieu Desmarest runs this elegant open-kitchen dining room tucked within a historic courtyard, earning a Michelin star for his seasonal carte blanche menus built around daily market finds—octopus, bluefin tuna, pigeon—sourced from regional producers. Dishes arrive at the table delivered by the chefs themselves, while the sommelier steers diners toward a thoughtful selection of biodynamic bottles that mirror the kitchen's committed, ingredient-first ethos.

Gérald Azoulay's Hiély-Lucullus pioneers 'Pérouvence' cooking, marrying his native Provençal roots with Peruvian techniques learned through his wife Patricia. Acidity, ember heat, and sustainable sourcing shape each dish—trout with goat's cheese and aji chaparita, picanha marinated in panca spices, local cachaille brightened by Andean marigold. The Michelin Green Star recognizes the kitchen's environmental commitment, while the Belle Époque dining room and dual-origin wine list complete the transatlantic narrative.

Inside a characterful Provençal village, this Michelin-starred table seats just twenty guests across five intimate tables. Chef Nicolas Thomas, alongside partner Marie Salomez, composes dishes with a musician's instinct for timing—olive wood smoke threading through seafood, garden vegetables crowned with delicate creams. A gentle soundscape of birdsong accompanies each course, creating an atmosphere of contemplative refinement suited to unhurried, considered dining.

A passionate Italian couple runs this intimate gastronomic address near the Palais des Papes, offering creative tasting menus inspired by transalpine traditions. Dishes such as langoustine with cherry, almond and purple basil, courgette flower stuffed with ricotta, mint and anchovy, and aubergine parmigiana with smoked provola colatura showcase quality ingredients and Mediterranean finesse. A vegetarian menu and a fully plant-based option complete the thoughtful culinary offering.