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!
Members' reviews on RESTAURANT PLEIN SUD
Un menu à 30 euros incroyable
Barigoule artichaut si bon
Truite
Escargot
Puis la daube de poulpe savoureuse parfumée la meilleure de la région !!
Un jarret fumé au foin
Puis les desserts tous fais maison
Des profiteroles très généreuses et savoureuses
Baba au rhum au top
Et un coulant au chocolat qui coupe vraiment!!!
Bref allez y sans hésiter car imbattable en rapport qualité prix .
Quant au rapport qualité/ prix, on ne peut trouver mieux !
A essayer ++