Restaurants cuisine régionale Côte d'Azur

This trendy bistro-brasserie offers à la carte or menu classic dishes of meat, fish but also salad salads, pancakes… Guided evenings and groups on reservation.

In an intimate setting opposite the moored yachts, you can enjoy a varied cuisine that showcases the specialities like zarzuela with half lobster, bouillabaisse with half lobster, imperial paella with half lobster or aioli. The entire team of La Goélette offer a pleasant welcome and makes every effort to prepare all these flavours that will delight you.

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.

Direction the singing and sunny Provence with Maison Fonfon and its pretty view on the port. The charm works thanks to the warm decoration: striped tablecloths, colored plates, art frescos... In the plate, choose an assortment of the South (mini pan-bagnat, candied peppers and garlic chips, Monegasque barbagiuans...) or for the lunch formula (for example marinated anchovies and Provençal-style sea bream, accompanied by a glass of white wine and a lavender crème brûlée for dessert). The service is very friendly.

On this beautiful plot in the city centre, this restaurant will let you discover good small dishes from a family, family and inventive cuisine. An inescapable à la carte, and a wide suggestion of seasonal recipes to brighten up your taste buds: toast or toasted wolf, coasted veal steak, variation in taste around the salmon tartar - apples, raspberry, Tahitian… - small stuffed and crunchy vegetables from mullet to dried tomatoes, squid bouillabaisse, calf picata with raw ham and mozzarella, agneau lamb, camembert in the oven and its mounts, place sauce colombo, shrimp and coconut milk… What about creations! The same creative spirit is found in the desserts (house of course!) with le to raspberries and gingerbread, tatin pie to lavender peaches, or apple sherbet plums… Everything in the softness of a fountain and colourful tables and an efficient and jovial service.

Behind his counter in the gourmet halls of the Condamine market, Julien Bravetti cheerfully manages the counter of his father-in-law Roger, who founded this institution in 1976. It is here that the regulars of the market enjoy the specialties of the house: socca, pissaladière and its Monegasque variant made with tomatoes. Dishes at low prices, prepared with fresh products according to an authentic know-how. The atmosphere is warm and family-oriented: a smart address not to be missed, to discover the gastronomy of Nice.

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!

This restaurant pizzeria catering is a good stopover on the road of the gorges du Verdon. Stéphane Laval cuisine in traditional dishes with a well-known effort to use local products, base country gourmand (country specialities), lamb of the top country conflict, juice in rosemary, fairway of beef to the Provençal, truite trout haddock, and his mesclun, marble of rabbit rabbits, white chocolate haddock, sauce salty butter… and the pizzas are made with organic flour.

We come here for the pancakes that occupy the whole menu: salty or sweet, Stéphanie offers a wide choice at particularly reasonable prices. The atmosphere is warm, and the restaurant can accommodate about fifty people under a beautiful stone vault. This amazing little restaurant, which has been around for 37 years, also offers a good dessert menu.

Located below the ramparts of the old Antibes, the terrace of this traditional establishment is a haven of sunny peace. While the former owners had built their reputation on a sunny and tasty cuisine coupled with a friendly welcome and impeccable service, the new management seems to have forgotten the basics since its arrival in 2018. This place is now only a shadow of what it was, mainly due to a dubious service, and a reduced quality of the dishes. To be tested, to enjoy the setting.