The best restaurants Provence-Alpes-Côte D'Azur

With the sea as a table neighbor, this restaurant where wood is present everywhere, benches, tables, has a unique view, from the Estérel to Saint-Tropez. Enjoy Mediterranean cuisine based on fresh produce, including wild fish and famous lobster pasta. And if you want to arrive by sea, a boat will pick you up.

In one of the most beautiful sites of the coast with the Estérel on one side, the Mercantour mountains on the other and the sea all around, the beach-restaurant beach Les frères de la Baie welcomes you since almost 20 years. Whether at the restaurant or in the water, on the terrace or in the hut, you will find Provençal cuisine prepared with fresh products, with beautiful and copious salads but also meat and fish tartars, grilled fish, a prime rib, a fisherman's pot (suggestion of the evening)… Not forgetting, in season, the mussels from bouchot a la creme. The wine list remains reasonable and rosé fans will find the greatest classics. An address that lasts summer after summer for the greatest satisfaction of the regulars.

A magnificent wrought iron portal opens onto the inner room, which retains its original stamp. Here, traditional cuisine is in honour, and recipes are passed from father to son. Among the specialties of the house, we will not miss the delicious soup of rock fish, the sardines of the country stuffed, the mishmash-mishmash of gambas and jacques in poëlon, the mussel skewers, the fish of the fennel fennel au, the coasted calf nuts, or even the magret of duck duck and gables, honey sauce… A welcome and family tradition that has persisted since 1955!

A restaurant that deserves the travel, with a real chef in the kitchen. Season card, neat presentation and generous portions make the house a success. Very good duck magret, respected cooking and professional service.

A family table in downtown where the kitchen is home and the client pampered by Florence. Proposed à la carte, le aux and basil tomatoes are delicious. Chief Arnaud Vincent, who himself makes his own country bowl, his foie gras and his desserts, has a traditional kitchen, pistou soup, filet of American roast-roasted stone, Pavé pan-fried, Bordeaux sauce, chicken thigh stuffed with ceps. A pleasant shaded terrace awaits you at the back of the restaurant.