The best hotel restaurants Provence-Alpes-Côte D'Azur

The Garden View, a restaurant of the Holiday Inn hotel, allows you to leave the hustle and bustle of the Croisette for a green haven of peace. A pleasant setting with a view of the swimming pool and the sea, which is a few steps away... Beautifully laid out tables and a room that opens wide onto the greenery with a roof that retires to let the sun's rays pass through, where you can enjoy a cuisine made of freshness with the aromas and flavours of the Mediterranean. A mix of tradition and modernity, punctuated by the seasons.

Held by Patrick, Gisèle and Roger, this hotel-restaurant is located in the former post house in a square in the centre of the village. In this small village known as "Site remarquable du goût", Hostellerie l'Aiguebelle is a table that you can enjoy. Traditional and rustic, the room and terrace also welcome passing gourmets who would like to eat and taste the Provençal cuisine of chef Gisèle "homemade": the feet and packages, Provençal larks and stews, stuffed squid, as well as suggestions such as foie gras, small Provençal stuffed, banon gourmand... Also, pizzas with homemade sauce and grilled meats.

La Veranda allows lunch and dinner in an elegant setting in all decrepit on the terrace in the shadow of Alep's umbrellas and pine trees surrounded by Mediterranean essences facing the sea that melts in the sky. The kitchen showcases the products all in simplicity, making it easy to enjoy their textures and flavors: butternut velocity, small cheese ravioli; chock in chorizo, virgin celery, wolffish filet, mussel marinator and citrus broccoli; boar and foie gras, rich beef filet in the pack, vegetables with salt crust; wheat riso, perfumed with truffle, scent and flowing yellow; Artisan sleeves, cooked to the mushrooms of the moment… A taste of taste extended by original and well-controlled desserts.

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.