LE VENT EN POULPE
Located in Sète, the Vent en Poulpe is a restaurant that cooks delicious ...Read more
LA FERME MARINE
Farm on a shellfish farm with terrace and seafood buffetRead more
LE MAS DE LA POINTE
Atypical, simple and friendly restaurant which exposes a changing card ...Read more
CFA NICOLAS ALBANO
In a pleasant atmosphere, this restaurant serves tasty meals, with great ...Read more
L’ATELIER & CO
A beautiful address to taste the shellfish in Loupian.Read more
CAFÉ CANTINE DE LA PALANQUÉE
In a colorful and friendly atmosphere, La Palanquée concocts delicious ...Read more
SUPER POLLO
A restaurant specializing in chicken, with efficient and fast service, ...Read more
LE GRAND HÔTEL-RESTAURANT QUAI 17
Restaurant in Sète overlooking the canal offering gourmet cuisine.Read more
LE BOULEVARD
Restaurant located in the center of Marseillan proposing generous plates ...Read more
L’ITALIA NEL PIATTO
Restaurant with terrace offering affordable Italian cuisine.Read more
L'ARRIVAGE
Restaurant with terrace located in the rue des Prisons in Sète, behind the ...Read more
LE THAUTEM
Restaurant with terrace a few steps from the Halles de Sète offering a ...Read more
O RIGATONI
Read moreA small (or a big) hunger and a desire to eat on the thumb. O Rigatoni offers an impressive variety of pizzas (more than). From the classic to the original (Hawaii: tomato, ham, pineapple, olive, cheese or Indian: fresh cream, chicken, fruit, curry, cheese), you only have an embarrassment of choice. The prices are quite correct: from 7 to 10 €. The hotel also prepares des skewers, oak of all kind, buckwheat patties and pancakes.
CHEZ LANCHOIS
Quality and original dishes, declined around fish, to be tasted near the ...Read more
AU FEU DE BOIS
Restaurant with terrace in Sète offering wood-fired grills.Read more
LE BELOUGA
Restaurant proposing a good kitchen at small price in the thermal city of ...Read more
ALEX ET LUCIE
Restaurant offering refined and seasonal dishes.Read more
L'ATELIER DE LA TIELLE MAISON DASSÉ
A restaurant located in Balaruc-les-Bains, concocting colorful meals and ...Read more
LE C'EST TOI
A pizzeria simmering gourmet homemade pizzas based on fresh produce with ...Read more
MIAMS D'ICI ET D'AILLEURS
With a shaded terrace, the restaurant Miams d'Ici et d'Ailleurs allows you ...Read more
LA PALANGROTTE
A refined restaurant where you can enjoy classic and good local cuisine ...Read more
BRASSERIE LE VICTOR HUGO
Elegant brasserie with a large terrace located right next to the Molière ...Read more
AU PETIT BUNS
Restaurant in Villeveyrac, offering in its menu gourmet meals, concocted ...Read more
THE MARCEL
This starred restaurant offers in each of its dishes a true declaration of ...Read more
MIAM'S D'ICI ET D'AILLEURS
Delicious cuisine, tasty spreads and vegetarian verrines to enjoy on a ...Read more
L'AMBRE MARINE
Read moreOn the right bank of the harbor, the red sail of L'Ambre Marine is rapidly recognizable; The terrace in front of the harbor's hustle and bustle is wide open for us. In the background, a majestic wood-fired oven from which grilled meats and fish come out. It's been two years since Eric Blanc and Dario Pastrana took over this address, breathing energy into it!! On the menu, oysters with leek fondue gratin, skate ring in salad, both fresh and surprising, then cuttlefishes or monkfish leg cooked over a wood fire followed by a croustillant with figs, for sweet note. A delight served with a smile, if you like! The products are fresh and seasonal. Some tables opt for generous pizzas that passes before our greedy eyes. Local wines and well felt suggestions… we just treated ourselves!
RESTAURANT LES POLISSONS
An address offering a cuisine of sea products in Sète.Read more
L'AUSTRALIAN
LE MANOIR
FERNANDO CAFE
RESTAURANT ISOLA BELLA
JMD CHEZ LA TCHEPE
L'OSCARINE
GRAZIE
L'AUBERGE
Read moreArnaud has worked at the kitchen of Maxim's and European Parliament and then at a hostel in the vicinity of Saint-Affrique before settling down in Sète. He leaves the Sète specialities for the benefit of the Aveyron specialities, in homage to the grandmothers' recipes. Thus, in a new and younger decoration, you can taste a beef tongue in old-fashioned spicy sauce with Aveyron-style stuffed cabbage, which requires 10 days of preparation (low temperature cooking), Provençal tofu or yellowtail flounder fillets with spinach or stuffed squid… The bread is homemade and the chef even offers dishes for babies (from 6 months to 3 years).