Right next to the Palais des Papes, this medieval property oozes history. Cooking up a storm with the backing of an enthusiastic youthful team, chef Guilhem Sevin rolls out a score that forges a path between modernity and classicism: golden calf’s sweetbread and morels from Pont du Gard or lobster roasted in butter with asparagus. The hanging terrace overlooking the square provides a fitting backdrop for this fine dining feast, washed down with a vintage chosen from the magnificently curated cellar, devoted entirely to Chateauneuf-du-Pape wines.