The story
In Aups, the truffle capital of the Haut-Var, chef Alexandre Dimitch runs Le Saint Marc from a former oil mill. The setting is straightforward: a welcoming dining room and a shaded terrace, where the kitchen works with wood fire to produce a menu that changes with the season.
The restaurant holds a Michelin Recommended distinction, a recognition that aligns with Dimitch’s philosophy: a passion for his craft, a love of nature, and an insistence on quality ingredients. The cuisine is Provencal, built on the region’s produce and traditions. In summer, white truffle suggestions appear; in winter, black truffle takes over. All cooking is done over a wood fire, giving the dishes a distinct, rustic character.
Le Saint Marc offers a single formula at 41 euros, allowing guests to choose one starter, one main, and one dessert from the à la carte menu. Starters range from 15 to 18 euros, mains from 24 to 26 euros, and desserts from 9 to 12 euros. A lunch menu is available on weekdays, featuring a plat du jour and dessert.
The wine cellar, La Cave du Saint-Marc, is curated with care. It spans local Provencal appellations, French classics, and international bottles. The team also hosts wine discovery workshops and tastings by reservation, as well as cooking classes where guests shop at the Aups market and cook under the chef’s guidance.
Le Saint Marc also operates a catering service for receptions of 10 to 100 people, and a small hotel with renovated, light-filled rooms. It is a complete, unhurried Provencal experience in a village that knows its truffles.
Recognition
Ambience
Details
Location
Facebook
Instagram