The best restaurants Valras-Plage

Situé sur les allées centrales - les ramblas ? - de la station, mitoyen du Moderne Hôtel, ce bar-restaurant ouvre sa grande terrasse aux gourmands de cuisine traditionnelle. Des plateaux de coquillages à la bouillabaisse, en passant par les moules en sauce - plusieurs au choix - ou les grillades, tout y est fait avec soin et servi avec générosité. Le service est spontané et chaleureux. Dans le style classique, cette adresse, proposant également des pizzas, est l'une des plus recommandables de Valras.

In a few years, the reputation of this establishment has been well established. Jacky and Elie make and serve beautiful and very good pizzas, the best in the resort according to some, the softest and largest for others. For those who prefer a more classic meal, taste the Lyon salad followed by a nice rib steak or simply a good plate of cooked mussels. Here, everything is simple, the terrace well opened on the lively street, the team full of kindness... enough to return often.

A few metres from the beach, halfway between casino and downtown, Richard and Isabelle managed to give a new dynamic nature to this establishment of Valras. This natural and cheerful couple proposes simple cuisine with fresh: gourmet salad with foie gras and duck, cassoulet of fried mussels or crispy prawns. For meat, the trio of the butcher and duck breast and pieces of beef or lamb will satisfy the most voracious stomachs, grace among others to a perfect cooking. If you prefer seafood, the trio of the fishing matter a muddle of cuttlefish, salmon and tuna. The desserts are simple and good, like this crème caramel, this apple tart or even these stewed caramelized apples. The dishes are generous, well-presented and you can eat here for very good value for money. The terrace delights regulars from the first weather and a fireplace in the elegant dining room, for cold days of winter. Also note that many dishes can be enjoyed take-away and the room of restautant can be rented for one night, a birthday or for a wedding.

In a restaurant you can no longer enjoy Françoise and Denis. He fills with greedy gourmets who cannot resist their specialities. The classic is the stem of flambés fish in cognac, followed closely by fish tartiflette. The kitchen also features more classical dishes such as burbot, lamb stew or rump heart. On the wine side, let yourself be guided by the sommelier, who will be able to combine your dishes with one of the best wines in the region.