Jean-Luc Rabanel Les Appartés

The food was excellent, fresh, and creative, but the service was a disaster. We were seated at 12:15 on Saturday and didn’t leave until 2:20, an uncomfortably long time for a three-course set lunch. We arrived among the first guests and were among the last to go. We had to ask for the menu, then later ask for dessert after finishing the main course. A table that arrived well after us ordered the same lunch, yet their dessert came before ours, even though our main plates were cleared at the same time. The waiters weren't attentive and their attitude wasn't great. I hope the Michelin star isn't for Greeniotage, because with service like this it doesn't feel deserved. I wouldn't recommend coming here hungry if you don't want a long wait.

Greenstronome has a strange name, but it turned out to be one of those rare restaurants that still surprises us when we're traveling for good food. The chef clearly loves cooking, and he kindly respected my preferences by making me a special eight-course vegetarian menu, even including a couple of lobster dishes. I'm very grateful for that. We thought the food was three-star quality, but it was also real, satisfying food with a Provence feel, not just clever ideas on a plate. The relaxed atmosphere may seem a little shabby beside other high-end restaurants, though it was clean and beautiful, and we loved it. The courses were generous, so after too much delicious bread I was completely full, but I still couldn't leave dessert untouched. An unforgettable evening, thank you!

The dishes were delicious and inventive, with some surprises well outside the usual, like the black olive dessert. I personally loved it. Service was a bit tentative and less polished than I'd expect from a restaurant at this level, but the staff were eager and willing, so it didn't spoil the experience.

Go hungry, because there was a lot to eat: 12 dishes for us, each small, as is typical of this kind of creative cuisine, but packed with incredible flavor. The wine pairing was lovely. The chef was there throughout, which helps ensure the food's quality. A few days later we ate at louis xv, a three-star Michelin restaurant, and jea-luc rabanel was far above it. A must-visit.