La Villa Tartary

La Villa Tartary occupies a restored 19th-century villa in Aubenas and is run by the tandem Sylvie and Franck. On-site cuisine is described as "la cuisine du moment", with menus in multi-course and tasting formats; period setting, modern cooking tied to local produce and family-led service distinguish the house. The house received the title of Maître Restaurateur in 2008 (four-year validity) and is referenced in the Guide Michelin (Fourchette). Tended contemporary decor pairs grey armchairs with green plastic chairs to create an intimate dining room reflecting a modernized classic villa vibe. The food is modern French that respects regional roots and seasonal local produce, combining current techniques with Ardèche flavours such as Safran d'Ardèche, regional cheeses and nearby wines. Chef Franck Mallet draws on experience and thanks Jacques Raveau, Henry Reverdy, Patrice Caillault and Pascal Johnson. Specialties include Cucurbitacées et cochonnaille en velouté; Petit gâteau de champignons, poêlée d’escargots et ventrèche de Noir de Bigorre; Tuiles salées-sucrées à l'orange et sésame; foie gras au naturel; Saint-Jacques snackées; risotto aux cèpes; Filet de bœuf Simmental; fricassée de salsifis.