Les meilleurs restaurants en Vaucluse

31/08/2026: There were 12 of us, and the staff were very accommodating, moving the tables closer together. The food was excellent, and everyone was very satisfied. Keep up the good work!

24/08/2026: A lovely little place. A shopkeeper like you rarely see anymore, especially with our daughters 🥰 Simple and delicious dishes. In short, a great time.

17/09/2026: First time ordering here, and I don't understand some of the negative reviews. The pizzas are very good and generously topped. We received a warm welcome, and the pizzeria is very clean. Easy access and parking. We will gladly return. Thank you.

02/08/2026: The pizzas we ordered were generously topped, had tasty crusts, and were fresh. The service was friendly and fast, even though it was a busy evening. The pizzas were ready at the agreed time.

31/08/2026: A pleasant surprise. A very, very good table.

27/08/2026: Top-notch homemade burgers Fast and friendly service Good experience

13/09/2026: Wonderful, eating at the restaurant felt like being on vacation. The service was impeccable.

14/08/2026: Apparently, it was too complicated to get vegetables instead of fries. The meal was average, the service average, and the price high considering the quality of the food and service.

14/08/2026: Very good pizza, I recommend it to everyone, thank you

31/05/2026: Delicious, very friendly, really clean, especially the restrooms.

09/09/2026: We had a fantastic meal with a very friendly staff. We highly recommend this place.

07/09/2026: Nice place with great food, definitely worth a visit if you're passing by.

09/09/2026: A horror. A dry, toasted roll with two slices of cheap, square supermarket "cheddar" cheese, a dried-out egg, and a dry 5cm slab they call bacon.

04/08/2026: Good place to eat at Spanish lunchtime. The portions are decent, very reasonable for the price.

10/09/2026: A lovely evening for four of us, including our dog, on the charming terrace near the ancient Roman theatre of Orange, next to a fountain that added a touch of romance and tranquility. The service and cuisine were excellent.

08/09/2026: A very warm welcome, friendly and cheerful staff. Homemade, gourmet, and delicious cuisine.

04/08/2026: Appalling service. You have to pay again to get anything from the locker room. Unacceptable.

01/08/2026: A beautiful venue to enjoy wonderful shows in the style of Piaf, Barbara... I really appreciated the style and the feeling of stepping back in time.

03/09/2026: I'd like to thank Mélanie, a waitress who makes me want to come back more often. My partner and I both agreed on her kindness and professionalism. And the food? Excellent!

03/09/2026: Family restaurant Always excellent, thank you

13/09/2026: Catastrophic. 1 hour and 45 minutes for just an appetizer, no apology or explanation. When we said we were leaving because the service was extremely slow and deplorable, and we had a baby, we asked to pay and were scolded for not wanting to wait. Unfriendly and completely unprofessional. We paid full price for a very basic appetizer. Shameful!

09/09/2026: After the incident, we came for lunch. We received a very warm welcome; we had a reservation, and our table was ready. The place is pleasant, with a shaded terrace and tables that aren't too close together. The waiter was very friendly, and the food was decent.

06/09/2026: Amazing pizzas!! Top-notch service!! Mmmmmm, it was so good!

27/08/2026: Very good food, varied dishes and excellent presentation

21/08/2026: Delicious food, very kind owner. Everything perfect!

11/08/2026: Pleasant welcome, well-filled sandwich: I recommend it!

27/08/2026: We ventured away from the crowds to find this crêperie, and we have absolutely no regrets. As Bretons, we wholeheartedly approve – the food was delicious and the welcome was excellent. Thank you!

20/08/2026: Title: A Unique Concept: The Breton Galette-Pizza (Without the Talent) Having read very positive reviews and an overall rating of 4.5 for this out-of-the-way establishment, we decided to choose a restaurant off the beaten tourist track in the city center. Upon arrival, the storefront and its torn awning should have already raised red flags. But we wanted to believe it. The obligatory Breton striped shirts worn by the staff and the nautical anchors embroidered on the chair covers should also have made us suspicious. Then came the moment when we were served a bowl of Super U cider... At that point, all doubt was dispelled. Yet, like in a bad B-movie, we waited for the end, gave it a chance, hoped for a saving grace. In vain. It was only the prelude to a long shipwreck. The owner has changed, the glowing reviews are a thing of the past, the online prices are outdated, and the photos on the internet look like they belong in the archives or science fiction. Let's talk about the technical side of things, because here we're bordering on the absurd. I discovered that you can cook a buckwheat galette not with salted butter, but by smothering it under three millimeters of industrial mozzarella or Emmental cheese, under the pretext that "the fat in the cheese helps it release." Revolutionary. The result? A 3 mm thick crust of indeterminate composition, tasting of frying oil and with the elasticity of a tractor tire. For the salmon galette, my partner specifically asked for the Emmental to be removed. The waitress then retorted that it was preferable to replace it with mozzarella, "easier for them to release the crust." We didn't immediately realize that this buckwheat crepe was going to be given a "mozza-pizza" makeover, a hybrid concept that even the Italians would refuse to endorse. As for the side salad, given how dry everything was, you might as well offer it free of charge: it'll at least serve as a first-aid kit to prevent choking. When you decide to set up shop far from the city center, there are only two options to attract customers: offer lower prices, or be excellent. Here, they bravely chose to do neither. In the age of YouTube tutorials, messing up buckwheat crepes this badly is almost an art form. It's always difficult to be honest, and to be frank, it's actually quite embarrassing. Taking over a successful crepe shop in a remote area is a bold gamble that understandably inspires fear. Faced with stress, panic can sometimes lead to reckless actions, even rushing to the local supermarket to stock up on cider. But using cheese to mask a cooking flaw is culinary heresy and a blatant cover-up. The secret to a successful galette lies solely in the traditional seasoning of the griddle with butter—that famous protective layer that browns the batter and makes it subtly crispy at the edges—combined with perfectly controlled cooking temperatures. Nothing is ever truly lost. You simply have to put your pride aside, accept criticism, and urgently enroll in a proper cooking and service course. The restaurant business is a profession, madam, not a carnival. Clean your griddle, relearn how to season it with butter, banish the mozzarella, buy real salted butter and a local cider, and get back to it. Good luck with the rest of your journey; the buckwheat awaits.