The best restaurants The Pradet

The chef, Didier Perrot, offers a fine, personal cuisine prepared with fresh products, and all made home, bread, truffles for coffee, champagne and bouches. On the menu, gastronomic dishes evolve over the seasons, in the dining room with carved wood décor, on the beautiful terrace with, perhaps, the chance to see the turtles of the house, or under the very bright glass glass.

Frédéric de Barsony, owner and head of this fully air-conditioned restaurant, received in 2009 the label of Master Restaurant (the first of Var!), the only official brand issued by order in council. On the menu, traditional and Provencal cuisine, and tasty recipes of fresh fish: spread of warm octopus to the pistou, fisherman's pan (salmon, wolf, cuttlefish, mussels, shrimp, fish soup and rust), small fillets of basil poêlés poêlés to basil and his little quenelle, and house specialty: Base Jules Verne (an assortment of octopus fairway and cuttlefish, splitting of squid to pistou and squid stuffed). Are you rather meat? In this case, it prefers duck duck, or a range of recipes of beef, veal (Milanese, Milanese, etc.). Let us also remember salads for amateurs: Farmer, Landes, or the Sea. On the sweet side, let us know that all the desserts are home-made, all with a very interesting price/price ratio!

This brasserie-bar is located on a lively square in the heart of the village, facing the fountain. Here we work with a family and the client is pampered. Meat or fish, the card, renewed regularly, fills all appetites. There is a beautiful tender (cooked cooking), a honey duck magret and a beef tartar, a cuttlefish de and grilled fish. Cocktails and ice creams are to be enjoyed on the terrace.