Mediterranean cuisine restaurants Gard

Quietly located on the top of the Gambetta River for 7 years, in a restful frame with white walls, your on your own, adorned with engravings of the th century, the restaurant of Ismael Mattiazzi, Italian waiter and Theodors Demir, Greek cook, has its followers. At midday, you can enjoy a quick lunch with a classic menu at 13 €. At dinner, the establishment elevates the Italian-Greek inspiration, blends of mezze, antipasti, mixed dishes such as tomato stuffed tomatoes, the Greek salt tray, polenta, gnocchis, fish, fish, cuttlefish to risotto. The host master explains, with his accent singing, the various seasonal arrangements. Variation on sauces, vegetables or stuffed (aubergines, peppers, onions). Here, the Mediterranean is once again a Mare Nostrum where the culinary cultures of its shores are influenced. Rich idea, a little too rich even on dishes in sauce or desserts loaded in butter. For this true willingness to get out of the lot. A discreet, attentive service and beautiful canto, in background music, which is not the slightest curiosity of the place.

Since there is a myriad of kébabs and sandwich in cities, there are also a plethora of pizzerias where you can eat locally or to take away. Fast urban catering is a lot of fun, especially with the public for whom the traditional restaurant is out of budget. Young people, students, employees are enthusiastic about pizza, especially when you have to run at lunchtime and be at work or in college, having barely taken the time to eat. The Mignon Pizza, with its handcrafted pasta, is a range of 38 pizzas that the map has been displaying for nearly twenty years, restaurant that has developed in Nîmes since it opened its third teaching. We're far from camarguais gastronomy, but it's not the same rate, and it's, don't have a fear of words, much better than a MacDo!

In search of a completely Iberian atmosphere, the Casa Blanca is certainly the address to be missed! The atmosphere, décor, dishes and warm welcome make you travel to Andalusian land. At the corner of Fresque Street, the Casa Blanca uses the entire ground floor of the arched building (ex-Truie which is a former nîmoise canteen). We're going back to the bar to discover a burial of rooms with whitewashed walls, cool in summer. In the patio, the groups like to find themselves and carry out the soul of the feria all year round. The southern cuisine is inspired by Andalusian family preparations. The tapas have character. The abundant list sings Spain from land: chorizo iberico de Bellotta, espinacas con garbanzos, patatas aliñadas… The copiers in the wood fire use only Mebrac or Lozère meat. False beef filet, lamb chops, blends… good slices accompanied by the legendary house purée, a crushed potatoes of Provençal tomatoes. Iberian products, Andalusian grandmother cuisine, Languedoc wines, unpretentious desserts. At the Casa Blanca, we got it for his money. An authentic restaurant of the Ecusson, with a young, festive and flamenca atmosphere.

Pizza on site, to take, or to deliver.

Upon opening in 1964, this restaurant is called Le Carlino, the name of its first owner. Since then, his successors have kept the name and the formula: a service of pizza and Italian cuisine. In a large rectangular room, with exposed stones at the walls, bright green woodwork and white beams, tables are adjustable, allowing group meals or intimes. In the other adjoining room, the pizzaïolo is active in the face of its wood oven, the essential accessory for successful pizzas. After enjoying regional salads, plats ravioli dishes, beef lasagna, gnocchis or soup with tomato sauce, basil, you can choose a pizza directly. For example, Vesuvio (mozarella, ham, peppers and aubergines) or Calabrian (beef, tomato, mozarella, cumin). Fine pasta, homemade sauces, spices on fresh ingredients (around 10 €). Very good chocolate foam, also home.

Hard to go on this small street which, in its time, hosted an excellent pizzeria, whose amateurs still remember. Il Palermo left the place at Veneziano, Sicily in Veneto. The young and friendly welcome, the pizzaïolo acrobatics and the low prices attract the young people who celebrate Victor Hugo. Lasagna or truffles are honourable, but the choice of pasta is always limited. In the entrées of starters, the meats do not come all of the studios or the famous Italian grocery store of Escutcheon, but the roulé of raw ham or ham marinated with juniper berries are to be tested. Pizza question, they are copious and provided (you can even win the rest if you have too much!). Desserts are good: panacotta, tiramitsu or, more original, bunet, chocolate cake, with amaretto and bitter almonds. Marco also holds Le Tango, the restaurant opposite, with specialities of fresh pasta and Piedmont cuisine.

The fruit of citrus fruits in the marsala reveals astonishing flavours. But it would appear that opinions are very divided on the quality of the restoration.

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.