Les meilleurs restaurants provençaux Provence-Alpes-Côte D'Azur

One of the few addresses of the Embassies open year round. Ideally located just opposite the pier, this restaurant, which also serves as a smoking bar, is the island's meeting place. On the menu, makeshift rilllets of courgette, aioli of cod, rascal quenelles in bouillabaisse juice, inkles in ink and prawns, or lobster and lobster for the finest gourmets. Don't be too pressured in summer: The service can be long.

This village bar, traditional family cuisine, is guaranteed, from day one, at noon only, on the terrace facing the house of the coteaux-varois-en-provence or garden side.

On the side of the charming little port Saint-Elme, just a few steps from the sea, Florent and its good mood welcome you on a terrace all in peace and quiet facing the flows of this beach alongside that of the Beaches. Here you will taste the good mussels of Des (from the region!), the hamburger way Flo with goat and home fries, the Saint de or the aperge cream with Parmesan chips, beef fillet and crushed potato bran, the morue tapas assiette, camembert bouchées, squid doughnuts (to share if you wish), the la. Bergère salad, octopuses octopuses and roasted peppers, fish of the day… A whole slate of suggestions for all tastes! Côté, a desserts of desserts, including mango pie, tiramisu, ice cream…

Slightly below the village, down to the harbour, La Ant welcomes you on its shaded terrace or in its small room with sea view. Fred and Olivier are a delicious traditional cuisine that smells good. In such a framework, grilled meat and fish have a different taste than usual! It has been noted that two studios are made available for seasonal rent; fully renovated in 2015, they offer a superb panorama on the Mediterranean.

The restaurant is located in the magnificent setting of the Bastide de Saint-George hotel, surrounded by centuries-old olive trees. Open to all, it offers a semi-gastronomic cuisine in a cosy and relaxing atmosphere. Chef Joël Juglaret, a disciple of Escoffier, highlights Provençal dishes that combine fresh and regional seasonal produce. His specialties? Local lamb and grilled fish. To discover, for example, its crispy goat's cheese from the Capri Reve house with limes; its 7-hour lamb cart from Sisteron, root vegetables and Cailletier olive juice or its seasonal desserts: fine pies with the fruits of the moment... The wines are from Provence and Luberon and most of them are from organic or sustainable agriculture. An address full of delicacies in a very pretty setting that you can admire from the veranda. The refined cuisine changes every three months for the pleasure of gourmets and gourmets.

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.

Valerie has been running this honourable house for over 40 years. The 3 bedrooms (and soon 4) are furnished with beautiful antique furniture and have pretty colored terracotta bathrooms. As there are only a few of them, it is prudent to book them in advance. A stopover without frills but pleasant with a nice terrace for summer or Sunday lunches. In its large dining room, a copious local cuisine is served. The service is fast and the welcome pleasant.

At 1,4 km west of the village, this restaurant offers a beautiful wooden terrace overlooking a white sandy beach, where the chef offers you its plates of the beach, the four perfumes, greedy, the garden, Italian, Corsican… and its land and sea plates, with the fishing of the day, its duo and anchovies, its lamb, all toast à à.

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.