Restaurants cuisine régionale Côte d'Azur

Just recently opened (December 2018), the Auberge de Caussols brings a little animation on the plateau. Locals and tourists meet at the bar or for lunch or dinner in the nice room with mountain style tables.

The chef, Sébastien and the manager Arnaud are childhood friends. The first one worked for a long time in Thailand, in the luxury hotel business. The second one cooked in New Caledonia, then at the Dumont d'Urville base in Antarctica. These great travellers met in Caussols to take over the restored Auberge.
The team offers a market cuisine and only cooks with  fresh products. Note the niçoise ravioli, or the stew with polenta. The cheeses come from the Caussols goat farm.

In the center of the city, you can't miss this pancake and its beautiful terrace. Delicious cakes made in the rules of art (buckwheat or wheat), like Rossini cakes, garned with minced steak, potatoes, foie gras, tabbed liver sauce, or Norwegian galette, with smoked salmon, sausage sauce, lemon, brushed pancakes or outbreaks, such as Creole crepe, with pineapple and banana compote, exotic coulis and Chantilly, or pancake three chocolates, and of course cider (Breton or Norman). Also appreciated, the big "meal" salads, perigourdine, with salad, gizzard, duck duck cooked, potatoes, tomato, thin lamb of duck duck smoked, Dutch, bressane, auvergnate…

This former bergerie located in a green setting, restored in a hotel restaurant, breathes the tranquillity and charm of the countryside. This gourmet stage is known in the region for its excellent and vast cuisine made from home made, semi-gastronomic, Provencal gambas, bourride sétoise, beef fillet, ceps sauce… On order, the chef will also prepare some of its specialities, aioli, paella, couscous… and invite you to discover its pizzeria side of the garden!

Le Cabanon is a drop-off point serving traditional cuisine or pizzas cooked over a wood fire for those in a hurry. On sunny days, the large shaded terrace is open to guests.

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!

The battle family in full with Pierre, his children Paul and Stéphanie, and his wife Jo, welcome you in their small Provençal paradise with hotel and restaurant. Over the course of the menus: «Provençal», «four seasons» or «return of the market», and its lunch formula, your papillae will thank you for stopping there. Authentic cuisine with duck foie gras, ravioli to morals, headless alouettes, wild fish and game. The hotel is also a family hotel with 4 rooms. But the real more Oasis is its facilities to take care of themselves at the end of the meal: Swimming pool, pétanque, football or tennis, it's at your leisure!

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!

A historic address in Méounes, renovated in 2015 by Christine and Laurent, who made it a contemporary inn. Seated in a newly restored room, in the inner courtyard planted with century-old plane trees, or on the shaded terrace opening onto a bucolic garden, you can enjoy a gourmet, even gastronomic seasonal cuisine, prepared with fresh produce. Every other Friday, our two epicureans offer a concert evening. The establishment also has a few rooms in the form of a cottage, it is perfectly suited for the organization of receptions.

With its lovely terrace on the quiet little port of Saint-Mandrier, and the second in a room with a châtoyante decoration, the Calypso makes us discover the flavours of a traditional With and Provençal with. The map varies according to the seasons and will allow you to enjoy in beautiful plates made of fresh vegetables of land like sea in traditional flavours or with original notes to be discovered. Several recipes of mussels to be discovered as a matter of urgency for their delicious and delicious sauces. The accompaniments are tasty and they also change from the ordinary. An excellent service for excellent value for money.

Since 1927, the Acchiardo family has shared their passion for local cuisine and products. Labelled Cuisine Nissarde, the historic table has entrusted its stoves to Virginie, the little girl, who strives to perpetuate the family tradition through simple and generous local dishes: You can taste the essential stuffed Nice, the stew, the tripe à la niçoise, the gnocchi or even the red mullet fillets with tapenade. The rustic décor suggests a sweet moment of sharing and simplicity in this institution well known to the locals. We like the friendly welcome, the cuisine of Nice and the attractive prices. Issa Nissa!