Villa Gaia

Dinner

Dinner starts with a small piece of warm homemade fougasse, and that is only the beginning. Everything is made in-house, of course.

Close-up of a white plate of braised beef in sauce, carrot slices and potatoes with chives.
Braised beef, carrots and potatoes

At the table at 8 pm

In the large dining room or on the terrace

We sit down to eat at eight o’clock. Settled in the large dining room or out on the terrace, you can count on simple, flavourful recipes that make the most of local ingredients, with special attention to freshness and quality.

There are hints of Provence and the Mediterranean in Anne-Françoise’s cooking, a touch of exoticism, some whimsy, and respect for tradition and craft. Anne-Françoise is skilled, and it shows.

A dark wooden round table laid for two with glasses, plates and cutlery, next to a lamp with a red shade and a light curtain.
A table laid for two

An authentic, local dinner

A white plate with a white fish fillet, half a hard-boiled egg, green beans, carrots, potatoes, courgette and chickpeas.
Fish with steamed vegetables
A shaded restaurant terrace with white round tables laid, coloured wrought-iron chairs and pink and red flowers.
The restaurant terrace

A thousand and one desserts

The desserts are just as good. Anne-Françoise takes great care preparing them.

A crème caramel coated in caramel on a cut-glass plate, topped with a thin crisp almond tuile.
A glass of chocolate mousse topped with dark chocolate lace and a rosette of whipped cream, on a glass plate on a white tablecloth.

Plan your evening

Dinner is served to the guests of the house. Write or call us to plan your stay.