Les meilleurs restaurants provençaux Var

This seventeenth century bastide in apparent stones, with its flowered garden, its fountain, its beautiful jars and its shady terrace, is truly proud. And Christian Roux has arguments to seduce you with a renewed map over the seasons, and menus for all budgets and appetites. Paddle freshness to sweetness of coconut milk, herenga caviar; swordfish with spy, spelt from Sault to Parmesan; laughs of golden lamb, crisp potatoes, sweet potatoes to small girolles: That puts water in the mouth. Our hostel menu offers a good value for money.

A quiet and shady place where it is good to live, received in comfortable rooms with air conditioning, rustic Provençal decor and pampered by the kitchen Florence Audier, which succeeds his father Michel, and who offers his creations, the cannelloni of ricotta salmon, beet cream, betterave mozzarella steak at gonasio, porto au, la mozzarella à la la, reduced porto, the or house with caramel salt salty butter…

Frédéric 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!

The 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!

Just 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!