The best restaurants Le Grau-Du-Roi

Over the years, the Galion remains a good address! As a good fox, we sat on the terrace of Galion, which we were told the greatest good. Of course, we are well placed on the small terrace above the canal, but we will recommend you to settle on the bottom, if possible, because the aisles and coming from the pier are not very pleasant for the one who wants to take a quiet dinner. Moreover, you won't be enjoying a slightly oppressed wait for all those who queue to come and taste the specialities of this restaurant, which found its fans. The specialties of the house are, of course, bouillabaisse (served only for two people), shells, including peel plates, fresh fish grilled. Oysters, shrimp, mussels, almonds, clams, snails and langoustines are at the menu, fresh, fragrant and tasty. But carnivores will be able to enjoy a generous map. So if you are in the queue of those who patientent and wait their turn, do not despair, your expectation will not be vain.

Walking along the streets of Grau-du-Roi, you will be attracted to the delightful odor of this small restaurant. The boss may cook his bread, an amazing fact for such a small restaurant. Here the boss plays the map of transparency. Moreover, on his card in front of each dish he notes "house" when it is truly "house". Excellent pizzas are not expected in a tourist place. You'll regress with the grilled veal coast to the flower of salt from here and to the romarin. And if you're offered specialties from the country like Rust Rust, the toro babe 'in my way' or the cod brandy gratin, let's try it, it's very good! And finally, a tiramisu, "house" of course, watered with a wine of the Sands. You'll ask again.

This camargais restaurant has a large marble plates with built-in plancha and built-in plancha. Each customer has a direct cooking of his gambas, jacques, mullet and other duck magret, taureaux…

Longo Maï is a restaurant of Provence. Daniel Philibert was located 6 metres away, in the same facility. It came to settle in the old Hippocampus to benefit from a better location and more than places. Its cuisine, was passed on to him by his grandmother of Provence. In addition to it recommends the gratin of mussels of German granny, a gratin of mussel to browned aioli. Here you can hear the cicadas, Provence is on the plate, garlic is honoured, whelks and its saffron aioli or prawns blazed with anise unless you try the fillet of sea bass in tapenade. And why not finish with a frozen nougat. Washed down with rosé sands, to be consumed with modération. < br/>

Gafetou is a popular establishment of the buildings, which offers a very pleasant view of the beach. A menu is inspired by regional specialties that showcases shells, but you can also enjoy a good bouillabaisse. Or try a profiterole dish of goat as starters, stuffed squid or a steak with ceps. A well-known address where the content of your plate and service are good. Try it!