Les meilleurs restaurants provençaux Côte d'Azur

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!

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.

Located on the seaside, the Marco Polo Beach is an institution in Theoule, for three generations. The establishment is now managed by Anne (it is his parents who sent him the Marco Polo) and her husband Nicolas. The couple strives to perpetuate the family spirit in this exceptional place. From May you can enjoy the beautiful beach. But all year round, you can enjoy the bold cocktails signed by the bartender chef or restaurant specialties: grilled fish, seafood without forgetting the fisherman's pot, a real delight for the papillae! The compound salads are also copious and delicious. The restaurant tables are located on the terrace on the waterfront and are really above the sea, but don't worry about sea sickness, it's well grounded. In the evening, we admire all the lights of the bay that are reflected in the water, it's fabulous! You can eat by dreaming - or dream by eating - by taking all your time. Access by boat in summer but no matter how much you transport, it is better to book to make sure you have room, the place is very popular.

This address, facing the Forville market, displays an identity of Provence by offering niçoises and regional specialties including socca, onion, courgette flower fritters, stuffed nice. We also enjoys good salads like the traditional nicoise or goat's cheese. You can eat in in a modern setting, seated on high stools, facing the wall bar or you wear these prepared specialties, all offered to order for the creation of buffets.

The pasta is homemade, ravioli stuffed with mushrooms and truffles, and the local cuisine is predominantly provençal according to the market of the day, free-range chicken with garlic and cream of basil.

Since 1953, this family-run establishment treats lovers of Provençal cuisine. Served by a friendly and dynamic team, the homemade dishes are prepared with fresh products from local producers. The dishes are delicious with the restaurant's specialities: fresh cod, coq au vin, bouillabaisse, sirloin with pepper... A delight! A great address.

This village bar, traditional family cuisine, is guaranteed, from day one, at noon only, on the terrace facing the house of the coteaux-varois-en-provence or garden side.

On the side of the charming little port Saint-Elme, just a few steps from the sea, Florent and its good mood welcome you on a terrace all in peace and quiet facing the flows of this beach alongside that of the Beaches. Here you will taste the good mussels of Des (from the region!), the hamburger way Flo with goat and home fries, the Saint de or the aperge cream with Parmesan chips, beef fillet and crushed potato bran, the morue tapas assiette, camembert bouchées, squid doughnuts (to share if you wish), the la. Bergère salad, octopuses octopuses and roasted peppers, fish of the day… A whole slate of suggestions for all tastes! Côté, a desserts of desserts, including mango pie, tiramisu, ice cream…

On the heights of Carqueiranne, this Provençal style hostel, with beautiful terraces of fuchsias and hibiscus, invites you to admire the magnificent view that extends to the tip of the peninsula of Giens and to taste the delicate cuisine of Damien Casani: liquid liver duck foie gras; Santiago de Parmesan; gambas, carrots and ginger with pistachio shells; beef filet in constellation of morilles… That is poetry and refinement! Lou Petoulet also offers catering services to organize your events.

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.

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.