Menu
Our deep passion for wine also extends to the culinary world. It’s our belief that a meal shared between friends and family – sitting around a lively table with lovingly cooked food and good wine – is one of life’s finer experiences.
We source local, fresh ingredients that are true to the season and enjoy creating a menu that pairs superbly with our wines.
At Rabiega, we love to share the magic of seeing the sun set across Provence as the stars paint the vineyard in a dazzling night sky.
We welcome you to come and share our passion!
Lunch
Dinner
Our Executive Chef Jean-Baptiste Ascione’s cuisine is modern and fresh and yet grounded in the traditions and scents of Provence. Jean-Baptiste’s passion for food and cooking started already as a child when he helped his grandparents to prepare dinner for the family, often with what was found in their garden.
Already at the age of 14 he started to work in restaurants and he has since worked at several star restaurants in Paris.
Jean-Baptiste was awarded the title Young Talented Chef by Gault et Milleau in 2019. Besides being Excutive Chef at Bistro Rabiega he also owns a restaurant in Paris “Petit Gris” and a wine bar “Faby”.
Bistro Rabiega is ideally situated amongst the vines and from the terrace you overlook the olive grove.
Whether you choose to sit on the terrace in the shade of parasols or inside by the large fireplace or close to the open kitchen you will feel the friendly family atmosphere.
Bistro Rabiega is ideally situated amongst the vines and from the terrace you overlook the olive grove.
Whether you choose to sit on the terrace in the shade of parasols or inside by the large fireplace or close to the open kitchen you will feel the friendly family atmosphere.
Staying true to the heritage from his grandparents Jean-Baptiste and his team take pride in working with small producers close-by the Domaine. Most of them biodynamic or ecological.
The menu evolves continuously and follow the rhythm of the seasons. Many of the dishes are cooked over an open wood-fire or a grill which makes it possible to add a grilled and smoky taste to the food as well as slow-cooking large pieces of meat.
As wood we mainly use olive trees, old vines and almond trees that has been transported as short a distance as possible from it’s source.
One of the key philosophies of Domaine Rabiega is that we want our guests to feel as they are at their “home away from home”. This is also reflected in the menu and many of the dishes are designed to be shared around the table. And of course, all the food we make goes well with the wines that we produce.
Bistro Rabiega regularly organises events such as cocktail and music evenings, Barbeques, 4-hand dinners with invited guest chefs from France and abroad.
In cooperation with QVT and Bière Dracénoise we will organise montly “not to miss” events during the summer 2023.
QVT is a distillery in the heart of Provence who make hand-crafted spirits in small batches inspired by Provence. Bière Dracénoise is a local brewery who make hand-crafted beers and runs the brasserie BeerCompany in Draguinan.
Sustainability is a key philosophy at Domaine Rabiega and we constantly work with developing the way we work to be more eco-friendly.
In the restaurant you will find that several of the tables are hand made from a large pine that grow on the estate.
Other tables we have bought second hand and carefully restored.
Louis, Rosa, Benjamin, Ilyan and Matt
Par Jean-Baptiste Ascione
Our cuisine is made from fresh products, our cooking is done primarily over a wood fire, the menu has been thought out so that you can order several plates, put them in the center of the table and share between you.
À table !
Our dishes
Light Harissa, chimichurri and sheep.
Mussels cooked in escabeche and gazpacho from green zebra.
Smoked feta cream, tabbouleh and pine nuts.
Stracciatella and raspberry pepper sorbet.
Fresh almonds, cucumber and herbal oil.
Risotto cooked in broth and algae pesto.
Pickled turnip in honey and reduced juice.
Mature parmesan cheese and candied egg yolk.
Peach ice cream and sage-infused mousse.
Buckwheat praline, kalhua espuma.
The allergen table is available on request.
Price include taxes and service.
| Monday | Closed / Closed |
| Tuesday-Saturday | 12-13:30 / 19-21:30 |
| Sunday | 12-13:30 / Closed |
Breakfast is served daily 8–10
Regular menu
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Pour réserver, appelez le +33 (0)4 94 68 44 22 et sélectionnez 2,
ou envoyez un e-mail à restaurant@rabiega.com.
Pour les réservations de plus de 8 personnes, veuillez appeler le bistrot.
Vous pouvez également réserver directement ci-dessous :
To make a reservation, please call +33 (0)4 94 68 44 22 and select 2,
or send an email to restaurant@rabiega.com.
You can also book directly below:
For bookings of more than 8 persons please call the bistro.
