In the heart of the village, Julien Momon and his partner welcome you into a pared-down, wood-rich interior whose modern culinary score is founded on local, seasonal produce. To start, creamy aubergines paired with crunchy courgettes, fresh goat’s cheese from La Grave, basil pesto and red pepper sorbet, followed by 12-hour confit of pork belly in rosemary with velvety mashed potato and iced vegetables. The food is fresh, fragrant, vibrant and polished in a culinary ode to the cornucopia of country produce, courtesy of the virtuoso technique of a chef who boasts stints with Christophe Bacquié and Gérard Boyer. A slap-up meal with all the trimmings and offering excellent value for pleasure.

In the city of the famous arts festival, theatre is even part of the dining experience. Act I: a young couple of catering professionals set up shop in a magnificent edifice in the historic centre. Act II: a cheerful welcoming vibe and a cosy setting. Act III: a single set menu packed in fresh local, seasonal ingredients. The scene is set for the curtain to rise! Tuck into ravioles of cod brandade, celery and green apple sauce or breast of guinea fowl with parsnips and a gutsy gravy.

The restaurant's name hints at a love of nature, as fostered by Frédérique, who grows flowers and aromatic herbs for her husband Frédéric, a chef who puts them to good use in his dishes. Their restaurant showcases well-constructed and fragrant modern cuisine with Mediterranean influences. The menu-carte is the product of local, often organic, ingredients, with vegetables taking pride of place. We enjoyed tucking into a starter starring delicately smoked fresh goat's cheese ravioli, courgettes and verbena broth for its crystal-clear freshness, then the meagre accompanied by a briny beurre blanc, chickpea and red pepper stew.

Alain Llorca

Alain Llorca, an emblematic figure of French Riviera cuisine, boasts a star-studded career that encompasses the mythical luxury Negresco Hotel and the Moulin de Mougins. In his farmhouse in La Colle-sur-Loup, whose terrace commands a jaw-dropping view of Saint Paul de Vence, this virtuoso chef celebrates the Mediterranean. The result is steeped in subtle, delicate, spot-on notes: fish from small boats, caponata and lightly seared green chard with a spicy sauce; roast veal with cream of tuna, burrata and sage ravioli; warm chocolate tart and citrus-laced sorbet.

This little "olive grove" (alivetu in Corsican) is a haven for foodies in the Saint Victor neighbourhood, abutting the Colline de la Garde. Diners can tuck into the chef's Mediterranean cuisine in the downstairs dining room with a polished concrete floor or on the mezzanine. Think braised endive, flame-seared oranges, roast squash and gorgonzola. The market-fresh lunchtime score is chalked up on a board; surprise menu in the evening.

AM par Alexandre Mazzia

In his eatery near the Stade Vélodrome, this artist-cum-chef on a perpetual creative quest has elevated the small portion to the realm of art. He is a virtuoso when it comes to spices, roasting and smoking and his childhood in Congo flows freely through his cuisine. This distinctive hallmark is further enriched by a unique use of vinegars (over 400 house creations) that add depth and complexity to his jus. The resulting lineup of some forty small dishes, a truly herculean task, is surgically crafted and often visually striking: cuttlefish steamed in sake, puffed barley, briny seasoning and seaweed; watercress, smoked beetroot, langoustine milk, iced burnt langoustine heads. Each meal is a feat of culinary excellence, supervised by a diffident, yet single-minded chef, whose watchful eye never leaves the serving hatch.