Restaurant in Arles, France
Parisian technique, Arles prices, book it.
Inari is the strongest creative restaurant in Arles at the €€€ price point, holding a 2025 Michelin Plate for Chef Céline Pham's French-Vietnamese fusion built on serious Parisian kitchen experience. Vegetable-forward, technically precise, and set in a converted chapel on Place Voltaire, it earns its position above Arles's bistro circuit. Book if Michelin-level ambition matters more to you than casual spending.
Yes — Inari is the most technically accomplished restaurant in Arles at the €€€ price point, and the Michelin Plate recognition (2025) confirms it belongs in a different category from the city's bistro circuit. Chef Céline Pham's French-Vietnamese fusion is precise, vegetable-forward, and grounded in serious Parisian kitchen experience (Ze Kitchen Galerie, Saturne, Septime). If you want creative cooking with a clear point of view, this is where to book in Arles.
Pham arrived in Arles with a résumé that most provincial French restaurants can't match. Her training at Septime-adjacent kitchens gives the food a Parisian precision that feels surprising against the backdrop of Roman Arles. The setting reinforces that contrast: a former chapel on Place Voltaire, dressed in a vintage aesthetic that keeps the room warm without tipping into kitsch.
The cuisine itself leans heavily on vegetables — not as a dietary statement, but as a structural choice. The Michelin citation calls out a dish of red mullet with spelt bread, confit tomatoes, a red mullet stock with garrigue oil, yellow courgettes, and chrysanthemums. That dish alone tells you what Inari is: French technique, Vietnamese flavour instincts, and a Provençal sense of place. The garrigue oil is a detail that anchors the food in the Camargue without turning it into a regional cliché. Diners who have been once and return should ask about the current vegetable-forward preparations , that's consistently where the kitchen's identity is clearest.
The wine list is concise and natural. That's a deliberate choice, not a limitation. It keeps the pairing conversation focused and the price point honest. For a deeper exploration of what's drinking well in southern France right now, Pearl's Arles wineries guide is a useful companion.
Inari's former-chapel layout creates an intimate room, and the counter or bar seating , where available , is the format that suits Pham's cooking leading. French-Vietnamese fusion at this precision level benefits from watching the kitchen work: the plating is architectural, and the progression of a meal here is meant to be read course by course, not rushed. If you have the option, book counter seats. You'll read the menu differently when you can see the preparation. That said, booking details are not publicly confirmed at time of writing, so contact the restaurant directly to confirm seating options and availability.
Booking difficulty is rated Easy, which is a practical advantage in a Michelin-recognised restaurant. That said, Arles draws significant visitor traffic during the photography festival (Les Rencontres d'Arles) in summer and around the bullfighting season , book further ahead during those windows. Outside peak season, a few days' notice should be sufficient. Contact Inari directly for reservations; no booking platform is confirmed in our database.
For the decision of where to eat well in Arles, the competitive set breaks down clearly. Le Gibolin (€€, farm to table) is the right call if you want lower spend and a more casual register. L'Arlatan (€€, Mediterranean) offers a similar price point with a more regional focus. Inari at €€€ sits above both on ambition and technique. At the leading of the Arles market, Les Maisons Rabanel (€€€€) and Greenstronomie by Jean-Luc Rabanel are the only restaurants operating at a higher tier. Inari is the strongest option at its price point for anyone who wants creative, Michelin-recognised cooking without committing to a four-symbol spend.
For context on the broader French fine-dining spectrum, Inari's French-Vietnamese approach has peers in Paris and beyond , Arpège is the canonical reference for vegetable-forward French haute cuisine, and the fusion category elsewhere in Europe includes restaurants like Jae in Düsseldorf and Soseki in Winter Park. Inari is operating at a different scale and price point, but the underlying culinary logic , precision technique applied to cross-cultural flavour , is shared.
| Venue | Cuisine | Price | Booking ease | Michelin |
|---|---|---|---|---|
| Inari | French-Vietnamese Fusion | €€€ | Easy | Plate (2025) |
| Le Gibolin | Farm to table | €€ | Easy | , |
| L'Arlatan | Mediterranean | €€ | Easy | , |
| Greenstronomie | Creative | €€€ | Moderate | Confirmed |
| Les Maisons Rabanel | Creative | €€€€ | Harder | Confirmed |
| Venue | Awards | Price | Value |
|---|---|---|---|
| Inari | Michelin Plate (2025); Having worked in some emblematic Parisian restaurants (Ze Kitchen Galerie, Saturne, Septime), chef Céline Pham, an adept of pop-up restaurants, has set up shop in the heart of Arles in a former chapel done up in a vintage vein. It is a pleasure to resample her spot-on, tasty French-Vietnamese fusion cuisine, in which vegetables, as one might imagine, often reign supreme. Examples include a fillet of red mullet, spelt bread, confit of tomatoes, stock of red mullet with garrigue oil, yellow courgettes and chrysanthemums. Concise natural wine list. | €€€ | — |
| Le Gibolin | €€ | — | |
| Le Seize | €€ | — | |
| L'Arlatan | €€ | — | |
| Les Maisons Rabanel | €€€€ | — | |
| Greenstronomie - Jean-Luc Rabanel | — |
A quick look at how Inari measures up.
The French-Vietnamese fusion cooking leans heavily on vegetables, so follow that lead rather than defaulting to the protein. The Michelin Plate assessors specifically called out dishes like red mullet with garrigue oil, yellow courgettes, and chrysanthemums — that balance of French technique and Vietnamese-inflected produce is where Pham's cooking is sharpest. Ask the room what's driving the menu that evening; it changes with what's available.
Inari is set in a former chapel on Place Voltaire in central Arles, fitted out in a vintage style — it's a compact, atmospheric room, not a grand dining hall. Chef Céline Pham built her cooking through stints at Septime, Saturne, and Ze Kitchen Galerie in Paris, so the technique here is several levels above what you'd typically find in a Provençal city at the €€€ price point. The wine list is short and focused on natural producers, so if you're expecting a deep cellar, adjust expectations.
Yes. At €€€, Inari sits at a price point where Michelin Plate recognition (2025) gives you real confidence the kitchen is delivering. Pham's Paris résumé — Septime, Saturne, Ze Kitchen Galerie — would command higher prices in the capital; in Arles, that training comes at a provincial premium that still undercuts comparable Paris meals. If you're eating once at this level in Arles, Inari is the logical call.
Le Gibolin (€€, farm-to-table) is the right move if you want something more casual and locally rooted without the tasting-format commitment. Les Maisons Rabanel and Greenstronomie by Jean-Luc Rabanel are the other Michelin-tier options in Arles — Rabanel's cooking is more avant-garde and typically more expensive, so Inari is the better starting point if you want French-Vietnamese fusion rather than a full experimental tasting menu. Le Seize and L'Arlatan round out the mid-range options for a lower-stakes dinner.
Yes, with the right expectations. The former-chapel setting and Michelin Plate credentials give it the occasion feel, and Pham's cooking is precise enough to hold up to that context. It's an intimate room rather than a grand celebratory space, so it suits couples or small groups better than large parties. Book ahead — even with an Easy booking difficulty rating, Arles draws enough visitor traffic that leaving it to chance on a significant date is a mistake.
Counter or bar seating appears to be available at Inari, and given the intimate chapel layout, it's a format that suits Pham's style of cooking well — you're close to the action without it feeling performative. Availability will depend on the evening, so if bar seating is your preference, mention it when booking rather than assuming it's guaranteed.
Pham's background at Septime and Saturne — kitchens built around tasting and set-menu formats — means the multi-course structure is where her cooking is likely to read most coherently. The Michelin Plate recognition (2025) was awarded in that context. If you prefer to order freely, Inari may feel more constrained; if tasting menus are your format, the €€€ price point makes it a strong proposition relative to Paris equivalents.
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