Baieta Café

Low-glycemic dishes and desserts from breakfast to dinner, dreamed up by a nutritionist who loves to cook, served on the terrace or inside.

Fresh, local, seasonal cooking at a brasserie with a big terrace on the main square.

Five generations since 1928, with wood-fired dishes, bread from their own baker, and a terrace on a pedestrian square where kids can play.

Burgers, grilled meats, pizzas and big fresh salads to share, to eat in or take away.

Stained glass in yellow, green and blue and white tiles drawn in bold black lines, with the priests' vestments designed by Matisse too.

Niçoise cooking from chef Benjamin Bourgoin, with herbs grown in the restaurant's own Provençal garden, served by the pool in the hotel's leafy grounds.