Restaurants cuisine régionale Var

On the heights of Carqueiranne, this Provençal style hostel, with beautiful terraces of fuchsias and hibiscus, invites you to admire the magnificent view that extends to the tip of the peninsula of Giens and to taste the delicate cuisine of Damien Casani: liquid liver duck foie gras; Santiago de Parmesan; gambas, carrots and ginger with pistachio shells; beef filet in constellation of morilles… That is poetry and refinement! Lou Petoulet also offers catering services to organize your events.

Crêpes du Monde welcomes you every day at Avenue 83. This walk with the original concept offers a participative library, karaoke on Thursdays and other animations such as mojito + brushing! On the map, sweet or savoury pancakes, with wheat paste, black wheat, or taco, pizzas, wraps and pancake, all accompanied by salad or fries.

This restaurant restaurant, has been held since 1981 by Christine and Adrien Piasco. The owner of the premises, chief disciple of Auguste Escoffier, has authentic, family, traditional and Provencal cuisine. Package feet, stuffed squid, grandmother's duck thigh, civet boar wild boar, lamb mouse to thyme of Provence, ceps sauce filet; the card changes daily depending on season and arrivals. But if it is an institution that lasts all year round, it is Doudou façon and Aioli, alternating every Friday and for which it is better to reserve. Everything is to be tasted in the shaded private courtyard, or in one of the two rooms, with Provençal and rustic decor.

Set on this axis since April 2016, this small address gives the honor of beautiful traditional recipes over a renewed slate daily. Here no map, no menu: We are working on a short circuit with fresh produce, and we are doing the right thing for fish and seafood. On the other hand, the lobster or lobster grilled to mango and coriander is a highly appreciated specialty (but don't forget to order it upstream). And to accompany her meal, Kévin has developed a varied wine card, with beautiful finds that have been found this and there during his career.

In the heart of the pedestrian area, comfortably installed on the shaded terrace, enjoy traditional cuisine of chef, slices of duck foie gras, the house specialty that it is possible to bring burratina, and beefsteak tomatoes, arugula and pesto, risotto of crayfish tails, braised lamb in rosemary, cod fillet grilled with pistou, vegetables and desserts, île flottante, crème brûlée…

Martine and Mathieu welcome you in the lounge with lounge and discreet décor or on the shady terrace. In the kitchen, the chef and his team work fresh products where Provence is to honor, burrata creamy to the three tomatoes and fresh pesto, royal grilled with thym lemon, lamb mouse mijoed with sweet spices, potatoes and melting cores, frozen nougat, coulis d 'apricots'. Enjoy your meal to discover a selection of artists' paintings.

From the shaded terrace, the view over the village and the hill is appreciable, as are the specialities that Pierre Nicolas has been offering since 1987, little to the Foie gras, gnocchi to the truffles of the region, canard canard in lavender vinegar and honey, home cheesecake, lavender cream. The chef also offers dishes for vegetarians.

A large terrace, sheltered from the mistral, allows you to admire the sea and the island of Embiez. The Provençal dining room, with its apparent old beams, adds to the contemplation of the panorama. The map has a wide range of dishes, and if grilled fish have a place of choice, don't hesitate to taste flambées flambées dishes.

The dining room of this house of Provence, located near the beach in Tahiti, colonises the shaded garden or the veranda in summer. The Provencal cuisine is honoured with the confit of young rabbit with garlic and rosemary, the crayfish salad and basil, warm vinaigrette the octopus salad, rack of lamb roasted in Provençal herbs and its Tatin with shallots, just like the fish from the local fishermen, cooked in all their forms, fish soup of rock (which is sold in the Small Village of the Masters winegrowers of the peninsula Saint-Tropez), and garlic croutons, millefeuille of raw tuna in our way, bouillabaisse, bourride, sea bream with garlic and sage.

Christophe Lemarchand, owner of this family table hidden in the heart of a small, quiet hamlet, former chef of cooking at Michel Roux's second restaurant in England (3 stars Michelin) and on cruise ships in the United States, is developing traditional cuisine with fresh produce, marinated salmon marinated, quirky to the grapes, to the supreme of rouget to pastis, to the chocolate.

Patrick Benez, the chef and his wife, hold this charming restaurant located 500 meters from Lake Saint Cassian. The cuisine is traditional and prepared from fresh produce. Dishes to be tasted in the air-conditioned room at the Provencal setting or on the shady terrace under the barrel.

Winter as summer, Frédéric Bonardot and his team ensure constant quality and a good value for money. In an idyllic setting, the feet in the water, taste the seafood plateaux, taste large compound salads, meats and fish cooked to wood fire (beef filet with truffles, candy and tagliatelles, crayfish, filet of virgin sauce) and ice cream. crafts… The atmosphere is guaranteed every summer evenings. 

In the old centre, the chef offers a traditional homemade cuisine and Provencal, prepared with fresh ingredients. Duck foie gras half-cooked house with torchon, salad of nuggets goat marinated in olive oil and herbs, duck breast with rosemary, fillet of fresh place sauce of Provence, etc.

A panoramic view of a beach race, sunny most of the year, is what this restaurant proposes where you can find the sun and the sea fraîcheurs on your plate.

Set on the port of Toulon, where small fishing boats were set up, the establishment dates back to 1964, but has made new skin this year with nice blue tables on the terrace. Created by former rugby, André Herrero is now one of his former chef who has taken over the reins of this table resolutely oriented towards seafood products. In a large wooded room, like a boat, specialty is grilled fish or cooked in salt crust. You will discover a kitchen with no great taste of taste for the most with dishes of soup of fish, bouillabaisse or bourride, scattered of shells Saint-Jacques skipped to the juice of favouille, abundance of shrimps cooked in piperade and pistou, octopus salad… The name is there, but the myth has passed…

This trendy bistro-brasserie offers à la carte or menu classic dishes of meat, fish but also salad salads, pancakes… Guided evenings and groups on reservation.

La Tune, a house of a former architect of Gustave Eiffel, is set in a green area of 1,5 hectares in the area of St-Jean-du-Var. A marvel of 1 700 m 2 from 1880. The pictorial charms of frescoes painted at the time, added to the windows made by its current owner, give this residence immeasurable character. You will taste the bouillabaisse traditional local fishing maison with its rust to saffron, the @ squid frying and its delicate scent of olive oil, the fisherman's cassolette, the fish in crust, the Tune plate (fish assortment), the duck magret served with honey sauce and four spices, but also tender lamb mignonnette. herbs. Finish your meal with a tasty iced soufflé with rum, soft chocolate or traditional profiteroles. From the fine days, the summer restaurant, Le Barbeque, welcomes you in its large park surrounded by centuries-old trees and within the framework of the countryside. On the menu, summer kitchen with salads, grilled meat and fish, and in week a dish of the day.

On this beautiful plot in the city centre, this restaurant will let you discover good small dishes from a family, family and inventive cuisine. An inescapable à la carte, and a wide suggestion of seasonal recipes to brighten up your taste buds: toast or toasted wolf, coasted veal steak, variation in taste around the salmon tartar - apples, raspberry, Tahitian… - small stuffed and crunchy vegetables from mullet to dried tomatoes, squid bouillabaisse, calf picata with raw ham and mozzarella, agneau lamb, camembert in the oven and its mounts, place sauce colombo, shrimp and coconut milk… What about creations! The same creative spirit is found in the desserts (house of course!) with le to raspberries and gingerbread, tatin pie to lavender peaches, or apple sherbet plums… Everything in the softness of a fountain and colourful tables and an efficient and jovial service.

For 41 years, Alain Audibert has tasted here Toulon and summer tourists. Ideally located opposite Fort Saint-Louis, Gros Ventre is certainly part of the city's most reliable establishments. Master Restaurant, Mr. jure only by home, local fishing and vegetable vegetables! Good products, therefore, coupled with delicate know-how: the concept of cooking in crust, its specialty. On the map, in particular, fish fillet in morels crust, beef fillet in green pepper or oysters, or half pigeon crust in fatty liver and truffles… And to accompany its choice, nothing like a wine cellar well furnished!

This restaurant pizzeria catering is a good stopover on the road of the gorges du Verdon. Stéphane Laval cuisine in traditional dishes with a well-known effort to use local products, base country gourmand (country specialities), lamb of the top country conflict, juice in rosemary, fairway of beef to the Provençal, truite trout haddock, and his mesclun, marble of rabbit rabbits, white chocolate haddock, sauce salty butter… and the pizzas are made with organic flour.