A short tour of Provence and the Côte d'AzurThis car route is designed for 9 – 14 days, depending on your pace of movement between cities. Arriving in Marseille, we recommend renting a car with the right to return it in Nice.

For pre-booking hotels and restaurants, we give a guideline for time costs for this itinerary, which can be adjusted by 2 nights round trip, depending on your preferences. So, for the passage of the route,  it is recommended Hours of Day / Evenings and Nights:

20 / 2 – Marseille

12 / 1 – Aix-en-Provence

6 / 0 – Saint-Rémy-de-Provence

6 / 1 – L'Isle-sur-la-Sorgue

4 / 0 – Fontaine-de-Vaucluse

2 / 1 – Manosque

12 / 0 – Sainte-Croix-du-Verdon, Verdon Gorges

2 / 1 – Clos Piermont

6 / 0 – Grass

20 / 2 – Cannes

8 / 0 – Monaco

6 / 1 – Sanremo

24/  2 – Nice

A total of 11 nights happened.

A couple of tips, based on our experience of traveling along this route:

1. Traveling around Provence, you will get much more vivid impressions and take a lot  of interesting, memorable photos if you prohibit the use of  motorways and toll roads for your routes in the navigator.  One of these routes on country roads took us right through a vineyard with gorgeous views.

2. When moving between cities, pay attention to signs that indicate equipped picnic areas. After visiting the grocery market in the morning, picking up delicious cheese, pork, all sorts of spreads / pates, taking a bottle of dry wine and a fresh baguette with you – you can have an unforgettable tasty snack on the road. And in our opinion, this is much more interesting and emotional than lunch, even in the coolest restaurant.  A lot ofinformation about the region.

The population is about 5 million people. The area is 31,400 km2. The language is French (Provençal dialect). The currency is the euro. The historical capital of the region is the town of Aix-en-Provence. The modern administrative center is Marseille. Popular purchases and souvenirs: olive oil, wine, soap, perfumes, cosmetics, spices.

The most popular dishes of Provencal cuisine:

L'agneau de Provence – lamb with herbs. L'aïoli is a garlic appetizer or cod with vegetables. L'anchoïade is a purée of anchovies mixed with olive oil and capers. La daube - pieces of beef marinated in red wine, with bacon, onion, garlic, and herbs. La bouillabaisse is a flavorful seafood soup, often including about a dozen types of fish. La bourride is a variation of Bouillabaisse (with less valuable and expensive fish) served with L'aïoli. Le lapin à la provençale - rabbit in white wine with garlic, mustard, herbs, and tomatoes. Les pieds et paquets - lamb tripe in white wine with onions, carrots, and bacon. La poutargue is dried mullet caviar. La ratatouille (ratatouille) is a stewed mixture of eggplant, zucchini, peppers, tomatoes, onions, garlic. La soupe au pistou is a vegetable soup seasoned with basil and garlic paste. La tapenade is a purée of black olives and capers mixed with olive oil.