The best restaurants Hérault

In a few years, the reputation of this establishment has been well established. Jacky and Elie make and serve beautiful and very good pizzas, the best in the resort according to some, the softest and largest for others. For those who prefer a more classic meal, taste the Lyon salad followed by a nice rib steak or simply a good plate of cooked mussels. Here, everything is simple, the terrace well opened on the lively street, the team full of kindness... enough to return often.

In a spacious dining room with the color wood and decorated with greenery or in terrace one benefits from the all-you-can-eat buffet offer. The entrances are varied, seasonal vegetables, charcuterie, tielles, wraps and cold meat at will. In dishes the choice is also varied, skewer of duck to three peppers, pellets of lamb, is sliced thinly of chicken to Chinese the whole accompanied by seasonal vegetables. The desserts are same vein, tart of the day, fruit salad. The unit is well presented and very appetizing.

Throughout the week it's the same ritual: at 12 o'clock, a crowd of hungry people gather with smiles on their faces in front of this address in Port Marianne. Gourmets are not mislead, this quality restaurant is the perfect canteen. Its suggestions can be discovered on the spot, in the room or on the terrace, as well as to take away if there are no available chairs. No matter what you choose, the delights are the same: croustillant of all kinds, homemade burgers, pan-fried seasonal vegetables, speculoos and lemon cheesecake, fondant with chestnut cream. Freshness is guaranteed, the dosage is reasonable and the price/quality ratio is absolutely correct. Yum!

Here the ciclets, small curtains and floral compositions equalize the large piece that no longer looks like an ordinary cafeteria. Many tables - simple or family - revolve around a cold buffet - at will - with vegetables - marinated peppers, crushed peppers - and meats, and especially fresh shellfish - traceability is rigorous. Little Futé advises for the subsequent roasted meats or standards - tartiflette, cassoulet - because the veal head is too fat and its cheerless shrub to our taste. Grilled andouillette remains a good option, especially for big eating. It is accompanied by jumped apples or green beans. Desserts are classic: burn creams, butterflies and pie. Unbeatable service is efficient and suitable. We appreciate the different formulas, the variety of menus and their attractive prices.

The restaurant signed J&L Pourcel reopens its doors on March 25th. Located on the beach of Villeneuve-lès-Maguelonne, the best protected and preserved beaches of Languedoc coast, the establishment invites you to enjoy its fresh dishes, marked by a strong influence of mediterranean cuisine. The cosy atmosphere, the feet in the sand allow you to enjoy the maritime air in an exceptional luxurious and fully renovated setting. On the menu: grilled prawns à la plancha, crabmeat and spaghettis with herbs or Charolais beef tartare cut with a knife. A real treat.

Located in front of the boats of the port of Mèze, this restaurant makes - as its name indicates - the beautiful share of the specialties of the sea. There are a wide range of shellfish and fish platters, a boom, a seiches at the plancha, zarzuela, shimmering shells. And also traditional recipes such as stuffed mussels, perforated clams, seafood macaronades, etc................................................................................................................................................................ The kitchen of the hotel does not make fun of you! And local specialties are well executed so go without fear!

In a picturesque area of the city, located at the estuary of the river Hérault, formerly L'Adagio, it is now called the Envy that Chef Christophe Clément and his wife Amélie have invested since November 2013. You will be greeted with smile and kindness. If the sky is cleared, you will install on the floating terrace of this amazing restaurant. Fishing boats and their follower gulls pass through your nose! Inside, an original and friendly decoration awaits you, composed of antique objects such as scales or cash register. In kitchen, fresh and regional products and emphasis placed on the home: Mediterranean way, fleeced in purple garlic grout, stick it with it punch. You will taste a desired and inventive cuisine mainly composed of fish from the Auction, shellfish and crustaceans in summer but also of course meat (pigeons for example) in winter. Most: the presentation of the well-kept plates and the opening of the restaurant all year round, accessible even off season (rather rare for a seaside establishment) as well as the desire to favour independent wine growers and local wines. A catering service, set up soon in winter.