The story
Solelh is a bistro at 30 Avenue des Compagnons de la Libération in L'Isle-sur-la-Sorgue, run by Patrick Fischnaller and Romain Gandolphe, who also created the starred Le Vivier nearby. The Michelin Guide awarded it a Bib Gourmand in 2026 for good-quality cooking at good value, and the kitchen works with produce sourced locally and in season.
Meat and fish cook over binchotan charcoal, alongside a menu of shareable tapas. A Le Fooding lunch visit recorded a sea bream ceviche with avocado cream and nectarine, then a Montbéliarde steak with a chocolatey mole and a silky corn purée. The meal ended with a black fig tart made from figs off the terrace tree, topped with lime meringue.
The restaurant has three areas: a shaded terrace beside a branch of the Sorgue, an open-kitchen dining room with a warm design, and a patio. The patio is heated in winter, ventilated in spring and air-conditioned in summer, so it stays comfortable through the year.
The wine list favours organic and natural bottlings from French growers. Weekday lunch offers a set formula from 26 €, while the evening menu leans toward snacks and tapas for sharing. Vegetarian dishes change with the season, and vegan options are available on request.
Recognition
Ambience
Details
History
good quality, good value cooking
Wedged in between an antiques dealer and an art gallery, there’s a beautiful modern bistro with terraces on either side, an open kitchen, banquette seating and lots of little corners, all decorated by the interior designer Pauline Renaud. After their restaurant Vivier, Patrick Fishnaller and Romain Gandolfe have now dedicated themselves to this Latino fusion neo-bistro. The day we went for lunch, everything was as delicious as it was beautiful: sea bream ceviche with avocado cream and nectarine; followed by a bloody Montbéliarde steak with spicy, chocolatey mole sauce, pepper compote and a silky corn purée; before a graphically pleasing black fig tart made with figs from the fig tree on the terrace, sprinkled with walnuts and topped with lime meringue, plus a scoop of creamy fromage blanc ice cream on the side. Also on the agenda: meats and fish grilled over binchotan charcoal (dry-aged Galician prime rib at €120 for two, veal short ribs, whole bass), and snacks at night for apéro hour (anchoïade, patatas bravas, pork trotter cromesquis). // Raoul Taburin
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