Fodor's Expert Review Le Fournil

This restaurant's setting—in a former bakery that's tucked into a natural grotto and lighted by candles and arty torchères—is as memorable as the stylishly presented Provençal dishes on both the à la carte and prix-fixe menus. Try the thinly layered beetroot with feta cheese and walnut oil or the veal braised with anise and served with creamy polenta. There's a shaded terrace, too, by the 17th-century village fountain.