Restaurants cuisine du monde Gard

Orientalisante decoration with white warheads, decorative tiles and wooden tables… no mistake, we're in a Moroccan restaurant, one of the best in the city. Low tables, cushions and soft light plunges you into the atmosphere of the Medina, especially on weekends when dancers animate the evenings or, during the summer, during green tea, which is taken on the terrace under the Berber tent. For traditional dishes, you can choose between several formulas, several varieties of couscous and tajines, of the simplest, the vegetarian, the most royal of meat, semolina, vegetables. In the entrance you can taste the pastillas (rolls of rolling bricks, stuffed with pigeon or chicken) and wines, which also come from the other side of the Mediterranean and accompany them very well. Finally, to extend total immersion, another mint tea is requested. Friendly staff like in Morocco!

For the good named Passage from Virginia, positive opinions converge and make that, in this périmêtre of Escutcheon, it dominates. She is Virginie Grangier and will not seek any control over the street. It is just that his open kitchen brings together the Mediterranean and the whole world at his table: Thai salad, small octopus octopus, canard duck and citrus fruit. The salads of the salads are inventive, playing on the sweet salé, herbs and spices are present while fresh pasta, al dente, fluffy with the flavours of the sea, makes Italy dream. Only incartatade, goat cheese… a rocamadour… would have preferred a small "! In short, a little excentrique restaurant, with its red vaults and its arty and vintage ambience, where the good festive spirit of the server and the original plates are at the meeting.

Since 2020, this 1,700^m2 farmhouse has been coming back to life, thanks to its new owners and a cultural heritage rehabilitation association. Formerly the farm of the Château de Saint-Victor-de-Malcap, the site had been abandoned and is now being revitalized through a different kind of artistic and solidarity-based culture. The magnificent site hosts concerts, a festival, conferences and more. The restaurant focuses on world cuisine, following the inspirations of the moment and the arrival of local produce. The kitchen opens especially for groups of 10 or more.

Beaucairois are quick to recommend the Bistrot Italien to visitors. The menu is devised by a chef with a passion for Italian cuisine, who renews his proposals daily. Everything is homemade, with fresh produce and cooked to the minute. Risotto, cannelloni (the pasta is homemade), Osso buco, rib steaks and ribeyes await you, not forgetting pizzas of course. Conveniently located in the center of Beaucaire, with a large dining room, everything is in place for you to have a great time.

At La Cueva, we bring you the best of Spain, with paella and tapas, as well as delicious daily specials that often lean towards the sea. Couteau or calamari a la plancha, scallops, lobster, aioli, often in the Andalusian style, but mainly with a Mediterranean bent. Enjoy your meal on the terrace - a unique setting at the foot of the ancient fortress walls - or sit comfortably indoors in the air-conditioned dining room on a sunny day. Flamenco concerts and festive evenings are held from time to time.

A methodical, simple and quick welcome, El Campo is a perfect presentation, as you say in bullfighting. An art of aficion displayed on the walls of this beautiful th century room, with a few models of capes and combats. Would the beautiful décor of apparent stones forget what one has on the plate? The pizzas of El Campo are known for a long time and are no longer what they were, and they have competition in Nîmes. Otherwise, the map is varied, for all tastes, grills, meat, fish, pasta: nothing is missing. Based on regional production, the choice of bottled wines is numerous but not a pitcher. You are served from wine to glass but unfortunately not by jug. On the other hand, faced with arenas, a restaurant that accepts the world later than its competitors was needed. Thanks to Campo, it is done and it is not uncommon to see the last clients of the day landing at midnight.