Provence-Alpes-Côte D'Azur

A completely obsolete restaurant, whose decoration has obviously not changed since its creation years ago. In fact, besides the freshness of the products and the quality of the kitchen, this is also why we appreciate this address! The staff is charming and professional, and we are really happy to find the same team from year to year. The Pothuau is one of the few restaurants where you can enjoy a real good bouillabaisse without having booked it: with its success and reputation, the boss is sure to sell everything that has been cooked! If you are not used, your server will be able to break up your fish.

In a lounge setting, this bandol address offers a concept based mainly on grilled cooking, tables and plancha. Voux will be able to taste meat or fish dishes depending on the arrival, accompanied by homemade French fries. During the day, the bar will offer you refreshment at any time.

A few dozen meters from the center of Gréoux-les-Bains, the Oliviers terrace offers a superb view of the Verdon valley and the olive grove. The welcome is always smiling and the quality is there. As for the chef's cooking, it is traditional, regional with Mediterranean accents, with cooking in the wood oven whenever it is possible, like for cassolettes, or pizzas of course! The menu changes regularly according to the seasons, with two invariables: the ravioles of Champsaur and the Provencal daube.

A small place facing the beach of the Aygade, a bar coloured in Caribbean style, Mediterranean specialities and more distant, and a sparkling team always reserving the best welcome: open only six months in the year, the Coastal Shelter is an unavoidable summer. Whether you dine around a dish of the day, sip a cocktail at the time of the aperitif or take part in one of Friday's music evenings, you will find a reason to spend it!

The hotel Servotel restaurant, with its contemporary decor and lounge atmosphere, offers a great value for money, especially with its 21 euro menu. On the map, the chef proposes among other entries, bowl of salmon and small vegetables, nissarte plate (pissaladière, oil mushrooms, raw vegetables, quenelle, etc.), scallops, sésame odawara gambas and ginger, crisp cod au, duck magret with the scent of orange and honey. Finally, to end smoothly: hot chocolate and bread lost to apples scent cinnamon.