Relais des Saveurs

Welcome to the Relais des Saveurs, where Chef Benito Bugallo, with over 25 years' experience and a diploma from the École Hôtelière d'Avignon, invites you to discover authentic, high-quality cuisine. Specialising in fresh produce, our restaurant stands out for its specialities such as wild fish, Bouillabaisse and Provence lamb en croûte.

Le Relais des Saveurs is more than just a restaurant; it's also a place for culture and sharing, regularly hosting exhibitions. Open from Tuesday to Saturday for lunch service and from Thursday to Saturday for dinner service, we are also available for group bookings outside normal opening hours. Please note that we close in August for our annual break.

Well-behaved pets are welcome, provided they are kept on a lead and remain discreet. For your convenience, our restaurant is air-conditioned and independently wheelchair accessible, demonstrating our commitment to accessibility for all.

In the heart of Cavaillon, the Relais des Saveurs stands out as the restaurant of choice for lovers of fish and bouillabaisse.

Every day, our menu offers delicacies such as rock fish soup with spider crab, braised turbot fillet, and, to order, exceptional dishes such as stuffed turbot, roasted Atlantic lobster or spiny lobster, as well as wild sea bass or sea bream and baked denti. We also offer a wide range of à la carte menus and dishes inspired by seafood recipes and the culinary traditions of our grandmothers.

Don't miss our famous Bouillabaisse day, organised every 4 or 5 weeks, for a total immersion in the richness of maritime flavours.

Our specialities don't stop there: try our unmissable Bouillabaisse, rock fish soup with spider crab, roast monkfish with garlic cream, braised turbot fillet with asparagus and truffle butter, as well as exquisite terrestrial dishes such as Provence lamb en croûte or roast medallion of rabbit, rolled up with its hazelnut-smoked breast. For a local touch, let yourself be tempted by our brioche with snails from Provence, seasoned with garlic and the scent of the garrigue, or our mussel fondant with saffron emulsion sauce.