The best restaurants Archipel de Thau

A 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.

On 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!

Arnaud 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).