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There's so much to discover in Provence! Olive products, seasonal fruit and vegetables, honey, cheeses, traditional recipes...
Emblematic of the region, olive growing is a must: 142 of the 153 communes in the Var produce olive oil!
In terraces or on the plains, they delight all your senses: there are as many flavors and aromas as there are varieties of olives, and in addition to their oil, producers offer other olive-related products such as tapenade.
Thanks to the diversity of its aromatic plants and the quality of its pollen, the Var is one of France’s leading beekeeping departments. With its varying depths of color, floral, vegetal and gourmet aromas, Provence honey is sure to please.
Why not take advantage of our network of talented chefs?
We have several houses that are also table d’hôtes, favoring fresh, seasonal produce and short circuits to delight you with the culinary riches of our beautiful region. Here they are:
La Maison de Nathalie (Les Mayons); Bastide Selva (La Garde-Freinet); La Bergerie des Oliviers (Meounes-Les-Montrieux); Le Clos d’Alari (Saint-Antonin du Var); Mas de Cotignac (Cotignac); Le Mas de San Lou (Cabasse)
The Chestnut
Roasted chestnuts, marrons glacés, jams and creams are all in the spotlight in the Var, particularly in the Massif des Maures where they are widely grown 2000 hectares crossing the communes of Collobrières (the chestnut capital) and La Garde-Freinet. In Collobrières and other surrounding villages, chestnuts are celebrated in October.
Our houses next door:
Bastide Selva (La Garde-Freinet); La Grande Lauzade (Gonfaron); La Maison de Nathalie (Les Mayons)
The fig
As for figs, those grown here benefit from rich soils and an ideal climate, giving them a particularly tangy, sweet taste. Aromas reminiscent of red fruit and melon. Solliès-Pont, the fig capital of the Var region, is home to the appellation d’origine contrôlée “violette de Solliès”. Every year, the fig festival is held on the last weekend of August. On the program: farmers’ markets, large-scale meals, tastings of dishes concocted by chefs, guided tours, masses…
Our houses next door:
La Bergerie des Oliviers (Meounes-Les-Montrieux)
Truffles
Immerse yourself in the world of truffles and their powerful flavor: specialized restaurants, markets, truffle growers… You’ve come to the right place to taste this “fragrant diamond”. The place to go to learn all about this delicacy is the Maison de la Truffe in Aups, in the Verdon region. There’s a museum area, information and events on truffles and local products, and of course a delicatessen store.
Our houses next door:
La Bastide de Notre-Dame (Entrecasteaux); Le Clos d’Alari (Saint-Antonin du Var); Mas de Cotignac (Cotignac).
Explore the Var and discover its many culinary specialities, visit the cultivation sites and stores, meet the producers, follow the itineraries and, above all, delight your palate!
Each of our member houses will be happy to point you in the direction of the best restaurants that use the freshest produce possible.
La Bastide de la Provence Verte (Roquebrussanne) recommends:
Maison Saint-Louis (Besse-sur-Issole) suggests:
La Bastide Selva (La Garde-Freinet) offers:
Le Mas de San Lou (Cabasse) to advise you:
La Grande Lauzade (Luc-en-Provence) enjoy:
La Villa Thalassa (Le Lavandou) recommends:
La Bergerie des Oliviers (Méounes-Les-Montrieux) suggests:
In the Var, you’ll find no fewer than 13 Michelin-starred restaurants, from one to three stars. They’re all spread out between the coast and inland, so you’ll be sure to try at least one of them when you stay with one of our network members.
We’ve highlighted our nearest homes in purple after each Michelin-starred restaurant on the list below:
Our Provence communes are not to be outdone when it comes to markets:
Farmers’ markets, organic or farmers’, you’ll find delicious local produce, fruit and vegetables from local producers and much more.
In the villages, the terroir is given pride of place with festivities around products such as olives, figs and honey…
Giant meals are also organized, featuring local specialties such as aioli and sardinade.
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