Restaurants

CULINARY SPECIALTIES COUNTRIES OF UZES PONT DU GARD

From the picholine, green and crunchy, to the fragrant black winter truffle without forgetting the thousand-year-old wine-growing tradition, your stay in Destination Pays d’Uzès Pont du Gard will be a festival for the taste buds.

A unique terroir

Destination Pays d’Uzès Pont du Gard benefits from a generous terroir with exceptional conditions. The sunshine and the quality of the soil combined with the know-how of our craftsmen promises you beautiful gustatory discoveries for a change of scenery for all senses.

Inimitable culinary specialities

Destination Pays d’Uzès Pont du Gard abounds in specialities renowned for their inimitable quality.

The olive in all its states

The “picholine” is an intense green, crunchy as you like, with an incomparable taste. It is eaten whole as an aperitif, as a fruity oil or as an accompaniment to various dishes. Its quality is consecrated by the AOP “olives and olive oil from Nîmes” and we devote a festival to it, of course.

The black winter truffle

The black winter truffleThe black truffle of the Pays d’Uzès and Pont du Gard “Tuber Melanosporum obtained in 2016 the prestigious national label “Remarkable Site of Taste”. It can be tasted all year round and is celebrated on the occasion of the truffle weekend.

 The wine

Our vineyard stretches as far as the eye can see. Our wines are made from the most famous Mediterranean grape varieties: Syrah, Grenache, Viognier, Roussanne, … Our slopes produce nuggets such as the AOC Duchy of Uzès.

Our outdoor markets

The outdoor market is an institution. Going there is the assurance of a complete immersion in our culture. All year round, the Pays d’Uzès Pont du Gard has six markets per week. In summer, seasonal markets and night markets offer a much more festive atmosphere.
Don’t miss the famous Uzès market: the largest market in Occitania and one of the most beautiful in France.

Our restaurants

All these good products are sublimated all year round in the hands of our passionate restaurateurs. Bistronomes, gastronomes, traditional, innovative, … Words are lacking to describe their succulent cuisine.

The essentials :