The Hôtel du Castellet stands at 430 metres in the hills of the Var, between Provence and the Riviera and close to the Paul Ricard circuit, its ochre, Tuscan-influenced buildings set among umbrella pines. The circuit is what sets it apart: guests can watch motorsport events there and also book driving experiences on the track, a rare pairing with a five-star stay. Each room and suite opens onto a private terrace over a 12-hectare natural park, with views across the hinterland to the sea on the horizon, and the Exception Suite measures 150 square metres. The estate has a six-hole golf course with an academy, tennis, pétanque, an outdoor infinity pool and a heated indoor pool, and the spa covers 700 square metres. The kitchen is the reason to come. Fabien Ferré, who spent 10 years beside Christophe Bacquié, took charge in 2023 and in March 2024 received a three-MICHELIN-star rating at La Table du Castellet, the first chef to go straight from no MICHELIN star to three. His cooking is Mediterranean and precise, built on fish, shellfish and vegetables from local producers and fishermen, with deep sauces and a fine cheese selection. Le San Felice grills over an open fire, L'Arèn is the bar, and the hotel belongs to Relais & Châteaux. There are 46 rooms and suites, and the hotel holds Three MICHELIN Keys.
- Nearest airport
- Marseille Provence Airport (MRS), 37 Miles / 60 Kilometres
- Rooms
- 46 rooms and suites
Insider tip Private jets can land at Castellet airport, one kilometre from the hotel, and the concierge also arranges helicopter transfers across the region.
Why I choose it Fabien Ferré's three-MICHELIN-star cooking at a Provençal estate built around its table.
