Restaurants cuisine régionale Côte d'Azur

This restaurant restaurant, has been held since 1981 by Christine and Adrien Piasco. The owner of the premises, chief disciple of Auguste Escoffier, has authentic, family, traditional and Provencal cuisine. Package feet, stuffed squid, grandmother's duck thigh, civet boar wild boar, lamb mouse to thyme of Provence, ceps sauce filet; the card changes daily depending on season and arrivals. But if it is an institution that lasts all year round, it is Doudou façon and Aioli, alternating every Friday and for which it is better to reserve. Everything is to be tasted in the shaded private courtyard, or in one of the two rooms, with Provençal and rustic decor.

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.

In the heart of Safranier's free neighborhood, this out-of-time address has an astonishing and convivial thong garden. This small vegetation, open from breakfast, offers tasting dishes to the south accents (stuffed niçois, ravioli, gnocchis basil sauce…) and has made tartare its great specialty, served in its classic version or accompanied by various sauces (in Provençal, blue or au… goat…). Vegetarians are not left with a copious plate with Provencal flavors dedicated to them. In the tea room, drinks are accompanied by sweet delicacies and fans of aperitifs will also enjoy the tapas card at the beginning of the evening.

In the heart of the pedestrian area, comfortably installed on the shaded terrace, enjoy traditional cuisine of chef, slices of duck foie gras, the house specialty that it is possible to bring burratina, and beefsteak tomatoes, arugula and pesto, risotto of crayfish tails, braised lamb in rosemary, cod fillet grilled with pistou, vegetables and desserts, île flottante, crème brûlée…

From the shaded terrace, the view over the village and the hill is appreciable, as are the specialities that Pierre Nicolas has been offering since 1987, little to the Foie gras, gnocchi to the truffles of the region, canard canard in lavender vinegar and honey, home cheesecake, lavender cream. The chef also offers dishes for vegetarians.

Located just opposite the Pont Vieux, on the boulevard along the Bévéra river, this hostel was taken over in 2018. It is a small family home, in which the owner simply welcomes. It offers its crepes in a "tea room" formula. The establishment is also a hotel.

The dining room of this house of Provence, located near the beach in Tahiti, colonises the shaded garden or the veranda in summer. The Provencal cuisine is honoured with the confit of young rabbit with garlic and rosemary, the crayfish salad and basil, warm vinaigrette the octopus salad, rack of lamb roasted in Provençal herbs and its Tatin with shallots, just like the fish from the local fishermen, cooked in all their forms, fish soup of rock (which is sold in the Small Village of the Masters winegrowers of the peninsula Saint-Tropez), and garlic croutons, millefeuille of raw tuna in our way, bouillabaisse, bourride, sea bream with garlic and sage.

A few metres from the Croisette, this discreet address is undoubtedly a very good reference for Breton pancakes and pancakes. Succumb for the Savoyard, with potatoes, raclette cheese and crêpe la royale with chestnut cream, caramel apple, hot chocolate, vanilla ball and whipped cream. Here, we offer you a wide choice but also a daily special, salads and desserts. Rates: resolutely reasonable. Let's not forget the cider (especially the Val de Rance under pressure).

Christophe Lemarchand, owner of this family table hidden in the heart of a small, quiet hamlet, former chef of cooking at Michel Roux's second restaurant in England (3 stars Michelin) and on cruise ships in the United States, is developing traditional cuisine with fresh produce, marinated salmon marinated, quirky to the grapes, to the supreme of rouget to pastis, to the chocolate.

Patrick Benez, the chef and his wife, hold this charming restaurant located 500 meters from Lake Saint Cassian. The cuisine is traditional and prepared from fresh produce. Dishes to be tasted in the air-conditioned room at the Provencal setting or on the shady terrace under the barrel.

Very well located at only 50 meters from the Prince's Palace and the Oceanographic Museum, nestled in an alley, this restaurant offers a wide choice of typically local dishes and reserves a very friendly welcome. In the dining room, the welcome is warm; in the kitchen, you can enjoy home-made Monegasque and regional dishes made with fresh and quality products. Special mention for the "farandole monégasque", speciality of the house: stuffed, pissaladière, baba juans and panisses. The terrace is ideal to enjoy a gourmet break.

Winter as summer, Frédéric Bonardot and his team ensure constant quality and a good value for money. In an idyllic setting, the feet in the water, taste the seafood plateaux, taste large compound salads, meats and fish cooked to wood fire (beef filet with truffles, candy and tagliatelles, crayfish, filet of virgin sauce) and ice cream. crafts… The atmosphere is guaranteed every summer evenings. 

In the old centre, the chef offers a traditional homemade cuisine and Provencal, prepared with fresh ingredients. Duck foie gras half-cooked house with torchon, salad of nuggets goat marinated in olive oil and herbs, duck breast with rosemary, fillet of fresh place sauce of Provence, etc.

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…