1-Michelin-star restaurant in Provence
Between Marseille and Cassis, the Michelin-starred restaurant La Magdeleine – the house and Mathias Dandine’s team subtly embody the Provençal art of living: a table as beautiful in its careful presentation as in the quality of its produce, offering a timeless interlude in a delightful, country-chic setting.
“Just as we welcome friends, for a moment of sincere sharing, my team and I are delighted to welcome you warmly.”
1 Michelin star · 3 Gault & Millau Toques · Gault & Millau d’Or 2023 (PACA)
Menusand wine list
Here, everything begins in the kitchen garden and with our neighbouring producers. Vegetables picked in the morning, olive oil from Domaine de La Michelle, brousse du Rove, Mediterranean fish: Mathias Dandine and his brigade cook the produce of the terroir as the seasons go by, with a taste for the right gesture and for sharing.
In the cellar, more than 500 wines showcase the appellations of Provence – Bandol, Cassis, Coteaux-Varois-en-Provence, Côtes-de-Provence – because the vine is inseparable from the Provençal art of living, from sharing and from the conviviality of tables laid to welcome friends and family.
The wine list celebrates the work of passionate winemakers and makes the great South sing. Wines from independent growers sit alongside exceptional estates to accompany Mathias Dandine’s Michelin-starred cuisine, with the expert and gourmet advice of our sommelier.
Sheltered in the cellar dug into the 18th-century house, bottles enjoy an ideal environment in which to develop all their qualities.
Menus & wine list
Contemporary and daring terroir cuisinethat tells the story of our land and our sea
Through his gourmet table, Mathias Dandine never ceases to pay tribute to this sunny Provence, to this generous and demanding terroir that he cherishes. A local boy, he brings out its flavours and scents through vegetables and reduced jus that he works with gourmandise and finesse.
A selection… Summer celebrates sun-ripened fruit, goat’s brousse and red mullet; in autumn, game and roast milk-fed lamb, mushrooms picked nearby; winter honours squash, cabbage, citrus fruit and, of course, truffle. As spring approaches, roast sea bass returns, then bouquet artichokes and asparagus delight gourmet palates once again.
“A great table is first and foremost a team. In the kitchen as in the dining room, everyone puts their know-how and their heart at the service of our guests, around the finest produce of the region and of the kitchen garden just a few steps away.”
A gourmet strollthrough Provence
Mathias Dandine knows all its fine produce, its producers, and their story. Together, they create a unique gourmet repertoire devoted to quality seasonal produce: beautiful, good, with its taste intact.
- Jean-François Margier produces olive oil and wines at Domaine de La Michelle.
- Laurence Chaullier roams the Rove with the goats she raises to make us brousse, such a delicate cheese.
- Les Cultivateurs de sens in Ventabren, Nicolas and Baptiste, passionately farm certified organic land.
- Émilie Chevrier of the Ferme des Luces in Cabriès-Calas is certified organic.
- Philippe and Isabelle Vercellone harvest courgette flowers and aromatic herbs.
- Jean-Pierre Boyer brings his sun-ripened fruit; we adore his Provence apricots.
- Ludovic Long grows beautiful, fleshy and tasty tomatoes in many varieties.
An 18th-century Provençal bastideas a charming setting
The spirit and simple elegance of fine family houses breathe over the shaded terrace in fine weather, as well as in the dining rooms, sheltered from the winter chill. Intimate dinners for two or large family tables: everything tastes of Provence.
Between the stone of the bastide and the gardens around it, between outdoors and indoors, between the refinement and the gentleness of the place. With delicacy and subtlety, past and present become one. Harmony comes naturally.
Provençalsymphony
The Michelin-starred Chef reinterprets this gastronomic score, a true conductor of a professional team as passionate as he is. With remarkable technical skills and a daring creativity that respects traditional produce and recipes, Executive Chef Alexandre Léard has been at his side since La Magdeleine’s very first day.
Opening hours
The restaurant welcomes you from Tuesday to Saturday for lunch and dinner.
Lunch: 12:00 pm to 1:30 pm
Dinner: 7:30 pm to 9:00 pm
Discover our second house
Your questions
Chef Mathias Dandine orchestrates two complementary experiences:
- The gourmet restaurant La Magdeleine – Mathias Dandine: awarded one Michelin star and 3 toques by Gault&Millau, it celebrates the flavours and producers of Provence through contemporary terroir cuisine.
- Le Café Magdeleine: our bistronomic restaurant, ideal for lunch on the terrace under the plane trees, a refined tea time or a convivial dinner.
Given the high demand and the exclusive nature of our Michelin-starred table, booking is strongly recommended, whether you are staying at the hotel or coming from outside. The restaurant welcomes you from Tuesday to Saturday, for lunch (12:00 – 1:30 pm) and dinner (7:30 – 9:00 pm). Book online or through our reception.
From mid-June to the end of August, the gourmet restaurant is open from Tuesday to Saturday for dinner, as well as on Friday and Saturday for lunch.
We adapt to every request, even at the last minute, but we can prepare much better when it is mentioned in advance.