The best Italian pizzerias and restaurants Provence

In a modern and warm setting, the restaurant offers good inventive pizzas cooked over a wood fire (vegetarian, goat cheese-honey, creole with Colombo or Banonnaise chicken, which features Banon goat's cheese) and dishes with Creole influences (also cooked over a wood fire), rather original in this area of Provence! Chef Yvan Desrey is a lover of cuisine, Mediterranean dishes and traditional cuisine. He will delight your taste buds with his daily specials: chicken escalope in the Bocconcini style, Provençal beef stew, but also, for the Creole, chicken, lamb, fish or prawns, colombo, jerk-rub, curry or massalé dishes. The menu includes traditional and Provençal specialities such as roasted duck breast, leg of lamb with tapenade, Banon fondant or Meenne plate, which showcases local specialities flavoured with oils from the various mills located nearby. In summer, you can take advantage of the two terraces of the restaurant.

On the large colourful terrace, in a quiet street, or in the air-conditioned room with Italian decoration, you will discover this address of good pizza pizzas and Italian recipes - if not done, since it has existed for 40 years! Side card, wood fire grills and a multitude of pizzas (which you can also take away). A joile address, halfway between the station and the Place de la Liberté.

Want a good pizza? Direction O'Tobago! The famous Transalpine speciality comes here in all its flavours, from the classic to the most original. Spanish, Hawaiian, porquerollaise, Norwegian or Alsatian will make you travel while the queen, cannibale or calzone are more typical. Don't miss royal paella on Wednesdays and Saturdays. A charming address that combines conviviality and good humour.

Established since 1985 in Toulon, this friendly address (born in Marseille) makes all the pasta varieties! Tastier, the many traditional or creative recipes of Italy and the green, red and black colours of these beautiful ones come from spinach, tomatoes and cuttlefish ink. Taste specialty, piedmontese ravioli, stuffed calf and poultry, celery, spinach, onions, round rice, garlic, white wine, basil, assorted and Parmesan bouquet. Here, the regulars come back quickly to test all the variants of this good kitchen: black soup with the shells Saint-Jacques, safranée cream, penne penne to poutargue, green campanelle to aubergines and black olives, not forgetting the gnocchis and ravioli…