Restaurants cuisine régionale Toulon

Just steps from the Opera House, the Resto des Artistes is set in a small pedestrian lane and welcomes you in one of its two small rooms or on its small shaded terrace. A succession of delicacies: chicken bowl has the salt of salt, hot toast and fresh fig, supreme of fowl with caramel caramel, pavé lamb or bresse chicken. In addition, flan, flan, pick and small vegetables. Good points for the meringuée lemon pie pie, and for the warm welcome reserved by the boss!

Set on this axis since April 2016, this small address gives the honor of beautiful traditional recipes over a renewed slate daily. Here no map, no menu: We are working on a short circuit with fresh produce, and we are doing the right thing for fish and seafood. On the other hand, the lobster or lobster grilled to mango and coriander is a highly appreciated specialty (but don't forget to order it upstream). And to accompany her meal, Kévin has developed a varied wine card, with beautiful finds that have been found this and there during his career.

Set on the port of Toulon, where small fishing boats were set up, the establishment dates back to 1964, but has made new skin this year with nice blue tables on the terrace. Created by former rugby, André Herrero is now one of his former chef who has taken over the reins of this table resolutely oriented towards seafood products. In a large wooded room, like a boat, specialty is grilled fish or cooked in salt crust. You will discover a kitchen with no great taste of taste for the most with dishes of soup of fish, bouillabaisse or bourride, scattered of shells Saint-Jacques skipped to the juice of favouille, abundance of shrimps cooked in piperade and pistou, octopus salad… The name is there, but the myth has passed…

La Tune, a house of a former architect of Gustave Eiffel, is set in a green area of 1,5 hectares in the area of St-Jean-du-Var. A marvel of 1 700 m 2 from 1880. The pictorial charms of frescoes painted at the time, added to the windows made by its current owner, give this residence immeasurable character. You will taste the bouillabaisse traditional local fishing maison with its rust to saffron, the @ squid frying and its delicate scent of olive oil, the fisherman's cassolette, the fish in crust, the Tune plate (fish assortment), the duck magret served with honey sauce and four spices, but also tender lamb mignonnette. herbs. Finish your meal with a tasty iced soufflé with rum, soft chocolate or traditional profiteroles. From the fine days, the summer restaurant, Le Barbeque, welcomes you in its large park surrounded by centuries-old trees and within the framework of the countryside. On the menu, summer kitchen with salads, grilled meat and fish, and in week a dish of the day.

For 41 years, Alain Audibert has tasted here Toulon and summer tourists. Ideally located opposite Fort Saint-Louis, Gros Ventre is certainly part of the city's most reliable establishments. Master Restaurant, Mr. jure only by home, local fishing and vegetable vegetables! Good products, therefore, coupled with delicate know-how: the concept of cooking in crust, its specialty. On the map, in particular, fish fillet in morels crust, beef fillet in green pepper or oysters, or half pigeon crust in fatty liver and truffles… And to accompany its choice, nothing like a wine cellar well furnished!