LE CIGALON
Family restaurant in Flayosc revealing a well mastered seasonal cuisine, ...Read more
AUTRES RAY'SON
Address with teak terrace in Fréjus serving traditional cuisine, meat, ...Read more
LA VAGUE D’OR
Restaurant in La Seyne-sur-Mer with a meat and fish menu renewed twice a ...Read more
LE ROCK
Read moreLike this music born in America, the bistro kitchen of this small facility (30 places indoors and 10 on the terrace) is popular, spontaneous, lively and recreational, bears witness to the clafoutis of fresh légumes vegetables in entrance, the Milanese of fresh salmon and Yellow lemon, and the tartare of beef to the goat and broken from walnut in a dish of resistance, and le of chestnut cream. and vanilla in dessert… To discover also: the factory to crock (understand "croques"). The address won to be known, but it would be nice to see some new news gathered, a history of being sure not to get tired.
DE LA TERRE AU VIN
Small bistro in Bandol offering small regional dishes, cheese and ...Read more
LE BAMBOO
Read moreTake the time to put yourself on the wooden deck, facing the great blue, practically the feet in the water. The map of this small beach restaurant is varied, salads, pizzas, mussels and fish, including an excellent bouillabaisse. The staff were friendly and helpful.
LE MÉROU ARDENT
Restaurant with terrace in Fréjus elaborating a home cooking with iodized ...Read more
GRAIN DE SEL
Address with terrace in Cogolin realizing a traditional, Provençal, market ...Read more
RESTAURANT L’AMANDIER
Restaurant in Fréjus offering a gastronomic Mediterranean cuisine and ...Read more
LA MAISON BLEUE
Restaurant with terrace in Sainte-Maxime preparing creative and home-made ...Read more
L’OURSINADO
Restaurant with shaded terrace offering a nice selection of oysters and ...Read more
RESTAURANT LE BELLEVUE
Read moreRecently labelled Bistrot de Pays, the bistrot of this little perched village is located next to the magnificent fountain that overlooks an exceptional panorama. Mélanie and Thierry have just taken over the premises. And Thierry, who has done his share of gallivanting around the region over nearly 20 years, today proposes family cooking from the terroir, simple and well done, with excellent quality for the money, to enjoy, as of the first rays of sun, on the shaded terrace,
or, at night, in the dining room.
LES PÂTES... TRAITEUR
Read moreWould you like to spoil yourself with good, fresh homemade pasta prepared on site every day? No worries, Chief Patricia will welcome you and advise you on his many dishes and pasta to be discovered with pleasure: cannelonis, braised beef, fairway, wine fairway, ricotta and salmon, brousse and chèvre, ricotta and ceps… and tomato sauces to accompany them. Jokes, fettucinis, soup, ribbons, gnocchis, bologna or ceps polenta, little brousse or meat, spinach spinach-ham or meat, stuffed vegetables, feet and packages, and even pistou soup are not allowed to be mentioned. In addition you will find ham, sausages, cheeses, fresh lyon, antipasti… You can choose from a variety of choices and delicacies at home, ready in 3 minutes in simmering water, or sunbathing in the oven.
RESTAURANT LA BASTIDE DU CLOS
Restaurant in a vineyard in Fréjus with a nice terrace and specialties ...Read more
LA BOÎTE À CRÊPES
Read moreIn the center of the city, you can't miss this pancake and its beautiful terrace. Delicious cakes made in the rules of art (buckwheat or wheat), like Rossini cakes, garned with minced steak, potatoes, foie gras, tabbed liver sauce, or Norwegian galette, with smoked salmon, sausage sauce, lemon, brushed pancakes or outbreaks, such as Creole crepe, with pineapple and banana compote, exotic coulis and Chantilly, or pancake three chocolates, and of course cider (Breton or Norman). Also appreciated, the big "meal" salads, perigourdine, with salad, gizzard, duck duck cooked, potatoes, tomato, thin lamb of duck duck smoked, Dutch, bressane, auvergnate…
LE JARDIN PROVENÇAL
Address in La Londe-les-Maures offering land and sea dishes, meats, poultry ...Read more
LA SALINOISE
Read moreSince April 2015, the new team of this restaurant knows how to surprise its guests. Among the specialties in effect is the half-baked tuna sauce Rossini and pan-fried foie gras that won all the votes, whatever the honey-pineapple duck magret, and the giant of beef and lamb (350 g anyway!) have their followers. Also think of fish from local fishing (depending on receipts) or bouillabaisse (on reservation only). Good value for money and a warm address.
L'AUBERGE PROVENÇALE
Gastronomic stopover with terrace in Lavandou preparing a Provencal and ...Read more
LA BERGERIE PROVENÇALE
Read moreThis former bergerie located in a green setting, restored in a hotel restaurant, breathes the tranquillity and charm of the countryside. This gourmet stage is known in the region for its excellent and vast cuisine made from home made, semi-gastronomic, Provencal gambas, bourride sétoise, beef fillet, ceps sauce… On order, the chef will also prepare some of its specialities, aioli, paella, couscous… and invite you to discover its pizzeria side of the garden!
AU FIL DE L’EAU
Nice place in old Hyères offering a menu of market and seasonal products, ...Read more
LA PETITE AGEROLA
Restaurant in Draguignan offering the best pizzas, flavored pasta, greedy ...Read more
LE CABANON
Read moreLe Cabanon is a drop-off point serving traditional cuisine or pizzas cooked over a wood fire for those in a hurry. On sunny days, the large shaded terrace is open to guests.
RESTAURANT PLEIN SUD
Read moreFrédéric de Barsony, owner and head of this fully air-conditioned restaurant, received in 2009 the label of Master Restaurant (the first of Var!), the only official brand issued by order in council. On the menu, traditional and Provencal cuisine, and tasty recipes of fresh fish: spread of warm octopus to the pistou, fisherman's pan (salmon, wolf, cuttlefish, mussels, shrimp, fish soup and rust), small fillets of basil poêlés poêlés to basil and his little quenelle, and house specialty: Base Jules Verne (an assortment of octopus fairway and cuttlefish, splitting of squid to pistou and squid stuffed). Are you rather meat? In this case, it prefers duck duck, or a range of recipes of beef, veal (Milanese, Milanese, etc.). Let us also remember salads for amateurs: Farmer, Landes, or the Sea. On the sweet side, let us know that all the desserts are home-made, all with a very interesting price/price ratio!
L’OASIS DU PETIT GALIBIER
Read moreThe battle family in full with Pierre, his children Paul and Stéphanie, and his wife Jo, welcome you in their small Provençal paradise with hotel and restaurant. Over the course of the menus: «Provençal», «four seasons» or «return of the market», and its lunch formula, your papillae will thank you for stopping there. Authentic cuisine with duck foie gras, ravioli to morals, headless alouettes, wild fish and game. The hotel is also a family hotel with 4 rooms. But the real more Oasis is its facilities to take care of themselves at the end of the meal: Swimming pool, pétanque, football or tennis, it's at your leisure!
LE RESTO DES ARTISTES
Read moreJust steps from the Opera House, the Resto des Artistes is set in a small pedestrian lane and welcomes you in one of its two small rooms or on its small shaded terrace. A succession of delicacies: chicken bowl has the salt of salt, hot toast and fresh fig, supreme of fowl with caramel caramel, pavé lamb or bresse chicken. In addition, flan, flan, pick and small vegetables. Good points for the meringuée lemon pie pie, and for the warm welcome reserved by the boss!
LA SOURCE
Read moreA historic address in Méounes, renovated in 2015 by Christine and Laurent, who made it a contemporary inn. Seated in a newly restored room, in the inner courtyard planted with century-old plane trees, or on the shaded terrace opening onto a bucolic garden, you can enjoy a gourmet, even gastronomic seasonal cuisine, prepared with fresh produce. Every other Friday, our two epicureans offer a concert evening. The establishment also has a few rooms in the form of a cottage, it is perfectly suited for the organization of receptions.
LE MOULIN DU GAPEAU
Beautiful house in Belgentier serving cassoulet, duck breast, confits from ...Read more
AU SOURD
Read moreA real institution created in 1862 by a gunner of Napoleon III, which lost hearing, the restaurant of Pierre and Stéphanie Husk, located in a pedestrian street, is an unavoidable one for fans of grilled wild fish, rock mullet, royal bream, pageot, wolf and other holy stone. On the menu, for example, squid frying, fish soup, persillade gambas gambas, medallion medallion, or grilled fish fillet depending on batch. The gourmets will delight in seeing that desserts are up to the rest of the meal. Based on chocolate, almond pana, chocolate profiterole: everything here is home, from beginning to end!
RESTAURANT DES GOURMETS
Address in Aups serving a respectful seasonal cuisine with fresh products ...Read more
LE CÔTÉ PLAGE
Restaurant in Sainte-Maxime offering traditional cuisine, meat and fish ...Read more
LA TETE A TOTO
Read moreReturn to school (hotel lycée is nearby) the time of a lunch. The decor is planted with chairs and wooden tables and their scribbled messages, a hopscotch on the ground, a big black painting… For lunch, simple dishes of yesteryear, candied salad, beef tartar and the famous and famous Toto base, a mishmash of raw vegetables, sausages, meat or fish, and a dessert of our childhood, the lost bread.
DOLCE MARE
Read moreIn this traditional restaurant and Corsica products, with a view of the harbor, a team of professionals ensures unmistakable hospitality and quality cuisine prepared with fresh produce. Ravioli of Saint-Jacques and lobster, filet of saint-stone, duck duck with figs… and the suggestions of the day are always welcome.
LA FLEUR DE THYM
Small restaurant in Flayosc offering a traditional cuisine worked in ...Read more
RESTAURANT LA CIGALE
Italian restaurant and delicatessen with terrace offering fresh cuisine ...Read more
LE SAINT GABRIEL
Restaurant with a warm atmosphere offering a menu with a thousand facets ...Read more
LE SCOTCH
Read moreThe Flavours plate on one Side, Scotch on the other; welcome to this den of gastronomy, held by a single owner. Choose your room - our heart goes to that of Scotch, topped with its vaulted cellar, its light games and its ambiance atmosphere - take place on the comfortable armchairs in velvet, and make your choice among the specialities of the surprising chef Pascal Grébot, who has recently assisted Anthony Guemry. Same card on both sides, with fusion cuisine with French, Italian and Thai accents, to the image of fish ceviche at the moment of coconut milk, combava and its Thai rice of shrimp, red curry of shrimp or duck, du of duck magret, Parma ham, lemon and sage juice, parmigiana parmigiana, or still from magret duck roasted to mango and tarragon. And for nothing to waste, the reception is friendly and dedicated.
LA FARIGOULETTE
Old stone sheepfold in Fayence preparing a menu-card of seasonal products ...Read more
RESTAURANT L'AMIRAL
Restaurant-brasserie with panoramic terrace in Sainte-Maxime preparing ...Read more
RESTAURANT L'ESCAPADE
Restaurant in Les Salles-sur-Verdon offering dishes with raw products, ...Read more