Auberge des Maures

Provencal in St-Tropez

The town’s oldest restaurant remains the locals’ choice for always-good, copious portions of earthy Provençal cooking, like daube (braised-beef stew), tapenade-stuffed lamb shoulder, lobster and onglet (skirt steak) grilled over the fire with eschalot sauce. Book a table (essential) in the leafy courtyard. The wine selection is pretty special, too.

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