Nowadays, this 17C Carthusian monastery is home to a small boutique hotel and its restaurant. Opt for a table on the terrace overlooking the swimming pool, or in the cosy dining room with an atmosphere reminiscent of an elegant boudoir (velvet banquettes, cane chairs and salvaged objects). In keeping with this setting, the chef dares to express herself in personal dishes with comforting subtle flavours: porcini, hazelnut praline and sweet wine espuma; paella with cuttlefish and farmhouse chorizo.