Provence Restaurants


Lou Caleu

Lou Caleu Review

In a charming 16th-century building behind the Amphitheater, this popular, unpretentious place serves regional specialties cooked by the genial owner and chef Christian Gimenez—homemade salt-cod brandade, jarret d'agneau (lamb roasted with black olives), and bourride (Provençal soup)—at good prices. The pureed potatoes with truffled olives are a remarkable garnish, and make sure to order one of the many excellent Rhône Valley whites with the fish. Don't miss the terrific lunch deals.

    Restaurant Details

  • Reservations essential
  • Credit cards accepted.
  • Closed Sun. and Mon.
Updated: 12-16-2013

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