Restaurants in the Var

In the heart of a winegrowing estate, this restaurant offers seasonal cuisine in a contemporary setting overlooking organically farmed vines. The menu draws on the resources of the estate and its immediate surroundings, with products from the kitchen garden, beehives and local produce. Dishes such as red tuna with zucchini blossom, or a rhubarb and raspberry dessert, illustrate a light, precise approach. The venue combines catering, accommodation and artistic space, with an organization centered on the link between nature, production and creation.

This rustic Provencal farmhouse dates back to the 1920s and belonged to the family's great-grandmother. Today, the Bruno family continues to run the house and maintain a restaurant based on ancestral culinary traditions. The two brothers, Benjamin in the kitchen and Samuel in the dining room, have taken over from their father Clément, known for his attachment to truffles. The truffle tasting menu remains a sure bet, with varieties changing with the seasons. Vegetables now play a more important role in the menu. Many of them come from the estate's four-thousand-square-meter kitchen garden, cultivated using biodynamic methods. The estate also produces its own olive oil. Eight varieties of olives are harvested from the estate's trees and pressed to create the house blend. Guests enjoy seasonal cuisine featuring truffles, garden vegetables and produce grown on the estate. Service is provided by the family, perpetuating a tradition that has characterized the house for generations

Situated near the Fountain of the Walnut, this restaurant enjoys a central location, particularly lively on market days. The terrace allows you to enjoy the village environment. Inside, the dining room combines exposed beams, parquet and stone, with a sober, structured decor. In the kitchen, the chef offers a seasonal menu based on fresh produce. Dishes include pea velouté with goat's cheese cromesquis and mint condiment, grilled veal with pommes bouchons and févettes, and a kumquat dessert with gingerbread and mascarpone mousse. Her partner takes care of service in the dining room, bringing continuity between cooking and reception. Together, they offer an address centered on seasonal cuisine, adapted to the rhythm of the village.

In a wooded estate in the heart of a Provencal village, the chef offers a cuisine centered on the product, with a deliberately simple and direct approach. The menu features recipes inspired by tradition, such as a garden tomato tartare, a return of the peach with seasonal vegetables, or a chocolate fondant. The whole reflects a clear and generous cuisine, built around the products available and an execution without artifice.

The restaurant is located on a large Provencal estate that combines vineyards, a five-star hotel and spa, an organic vegetable garden and a Michelin-starred restaurant. The setting reflects the agricultural character of the Haut-Var, where vineyards and gardens shape the landscape. Chef Louis Rameau works with pastry chef Éric Raynal to develop a menu centered on ingredients grown on the estate and sourced from neighboring producers. Vegetables, herbs and edible flowers from the kitchen garden appear regularly in dishes, alongside olive oil and wines produced on site. The kitchen also works with organic cheeses and products carefully selected from regional suppliers. Dishes can include heirloom tomato French toast with a roasted tomato and thyme vinaigrette, smoked squid with sorrel cream and Provencal chili, or desserts that showcase the region's olive oil and honey. Service in the dining room is attentive and well-organized, guiding guests through a menu that reflects the products and traditions of this part of Provence.

This restaurant offers seasonal cuisine inspired by local produce, with a simple, straightforward approach. The menu features dishes such as local asparagus, a rack of Duroc pork with Asian influences, or an apple puff pastry with almond and caramel cream. Wines from the estate accompany the dishes, in keeping with the spirit of the place. Service is structured and efficient, with a team accustomed to an international clientele. All in all, the cuisine is accessible, focused on products and seasonality.

Housed in a former silkworm nursery, this restaurant offers seasonal cuisine based on fresh regional produce, with a menu renewed daily. Dishes feature precise execution, such as a truffle brouillade, fillet of sea bream with vegetables and lobster emulsion, or a citrus and vanilla dessert. The wine selection favors local references, offered at affordable prices. Service is adapted to the different spaces, between shaded terraces and indoor rooms, with attentive and regular organization.

Close to La Celle Abbey, this restaurant occupies an 18th-century building in the center of the village. Part of the Alain Ducasse collection, the establishment is also a luxury hotel. The cuisine focuses on the flavors of southern France, with an emphasis on seasonal vegetables and regional ingredients. Dishes highlight the simplicity of Mediterranean cuisine, such as sautéed calamari served with chickpeas and flame-roasted peppers. The approach remains rooted in Provençal culinary traditions, prepared with meticulous technique and a clear respect for produce.

The welcome, provided by Émilie, accompanies a structured experience in a room with a contemporary, uncluttered style. In the kitchen, the chef develops a personal approach, inspired by his career in Michelin-starred establishments and his work with local producers and artisans. His Western origins also influence certain combinations. The plates, graphic and precise, are constructed from fresh, quality, seasonal produce. The cuisine is both masterful and daring, with a constant quest for balance and clear flavors.

La Table restaurant is located in the Haut-Var region, at the entrance to Tourtour, one of France's most beautiful villages. Housed in a traditional Provencal building, the restaurant is run by Laurent and Meia Guyon. Laurent runs the kitchen on the first floor, while Meia takes care of room service upstairs. The dining room offers a contemporary, intimate setting with seating for fifteen. During the warmer months, customers can dine on the terrace, which offers a quiet place to enjoy their meal.

In the heart of the village of Aups, south of the Gorges du Verdon, this restaurant offers bistronomic cuisine based on local produce. Chef Alexandre Dimitch prepares a seasonal menu, in which truffles regularly feature prominently. Dishes feature generous recipes, including wood-fired cooking. The adjoining cellar completes the experience, transforming into a wine bar in the evening, offering a selection to match the dishes on offer. All in all, a well-structured address in tune with the land and the seasons.

The cuisine is inspired by the traditions of the Mediterranean basin, with a focus on fresh produce and seasonality. The menu offers revisited recipes, with options to suit different diets, including vegetarian, vegan and gluten-free options. The offer is complemented by a selection of wines from committed estates, as well as house drinks, in a coherent approach focused on quality and diversity.

Situated in the Verdon region, this inn, housed in an old country house, offers a peaceful setting with a terrace under olive trees and a view of the surrounding countryside. Chef Lola Casado's cuisine is based on local market produce. Dishes are prepared simply, with attention paid to the quality and seasonality of ingredients. The menu, priced at thirty-six euros, changes according to arrivals and reflects a structured approach to the product.

In the hills above Grimaud, this restaurant, housed in a village house, serves market cuisine made with fresh produce. The menu features traditional dishes made on site, such as onion soup or brioche perdue with vanilla ice cream. All the food is homemade, including the bread, with attention paid to the quality of the preparations. The place is organized on several levels, with a well-kept interior and a terrace, offering a setting suited to a convivial experience.

Located in the medieval village of Grimaud, on the Gulf of Saint-Tropez, Les Santons has been part of the local gastronomic scene since nineteen sixty-two. Founded by Claude Girard and his wife, the restaurant quickly became a well-known address in the region, eventually earning two Michelin stars and establishing a reputation based on tradition and meticulous cuisine. Today, the restaurant remains a family establishment. Stéphanie, daughter of the founders, oversees the dining room as maître d'hôtel and sommelier. Having grown up in the restaurant, she now perpetuates the standards of service and attention to detail set by her parents.

Located in the center of town, this restaurant offers traditional cuisine led by chef Bruno Gazagnaire, renowned for his consistency. The deliberately short menu is based on classic basics and well-worked products. Dishes include homemade foie gras, pan-fried scallops with creamy jus and seasonal vegetables, beef with shallot jus, and chocolate tart with raspberry gratin. The structured, hushed setting welcomes a loyal clientele, with an organization focused on controlled, consistent execution.

The chef offers a cuisine built around seasonal produce, with themed menus that change according to the season, featuring vegetables, Provencal specialties and products such as asparagus and truffles. The offer also includes culinary workshops, allowing guests to discover the chef's techniques and approach. All in all, the cuisine is structured and varied, with a focus on transmission and sharing.

In the Var town of Callas, the Gorges de Pennafort gourmet restaurant is housed in an old country house that has been refurbished with a contemporary interior. The bright, carefully appointed dining room provides a comfortable setting for lunch or dinner. In the warmer months, guests can dine on the terrace in the shade of the lime trees. The terrace is covered by a bioclimatic pergola that adapts to changing weather conditions, allowing al fresco dining for much of the season. Chef Anthony Salliège offers a menu based on seasonal produce and regional ingredients.

In an alleyway in the old village, this restaurant offers Mediterranean cuisine enriched by Peruvian influences. The terrace, arranged around a fountain and under a planted pergola, provides a central space in fine weather. The setting remains simple, with an exterior-oriented organization. In the kitchen, Riccardo Berto develops colorful dishes with precise combinations. His suggestions include a yellowtail ceviche with tiger leche, accompanied by peach and crispy corn. The result is a seasonal cuisine, structured around the product and controlled influences.

Away from the beach at Saint-Clair, this mazet is home to former Michelin-starred chef Patrice Hardy and his wife Corinne. The menu features carefully selected products, with particular attention paid to truffles and seasonal ingredients. Dishes follow a simple, precise structure, such as a Paimpol bean velouté with tomatoes and croutons, a farm pig with mashed potatoes and fruit apples, or a roasted pineapple tart served with sorbet. The result is a structured, product-focused cuisine in a discreet setting close to the coast.

Les P'tits Galets offers a cuisine focused on seafood, with a selection of fresh fish and shellfish, complemented by dishes inspired by different influences. Charcoal cooking plays an important role in the preparation of the dishes, providing a direct reading of the product and clear flavors. The place is organized as a relaxing space, suitable for daytime breaks as well as meals, with contemporary decor and proximity to the water.

Chef Geoffrey Poësson, previously recognised for his work at La Badiane, now leads the kitchen at La Belle Aurore, a seafront hotel-restaurant. Drawing on his experience alongside Roger Vergé, he presents a cuisine that balances sea and land, with precise cooking and carefully prepared sauces. The five-course “Balade Gourmande” menu, priced at one hundred thirty-five euros, offers a structured overview of his approach. Dishes may include pan-fried gnocchi with a selection of mushrooms, duck shavings and meat jus, or a selection of five grilled fish, each prepared simply to highlight its texture and flavour, served with a light béarnaise-style sauce with mint. Meat dishes such as pigeon are presented across several cuts, including breast, confit leg and stuffed neck, accompanied by a reduced jus with truffle. Desserts follow a similar approach, with combinations such as orgeat parfait with apricot in different preparations. The wine list focuses on Provençal references, alongside selections from Bordeaux and Burgundy. Service is consistent and attentive.

Close to the marina, this restaurant offers modern cuisine with Provencal influences, built around seasonal produce. The menu features structured dishes such as squid with aïoli, catch of the day with saffron gnocchi, and saddle of rabbit with herbs and spices. The dishes are distinguished by their distinctive combinations and mastery of cooking, with meticulous presentation. The menu is rounded off by a selection of organic wines from Provence, to be enjoyed on the terrace.

Located close to the beaches and the old town of Sainte-Maxime, this restaurant offers cuisine inspired by international street food. The address is organized around a counter and an open kitchen, with an offer adapted to quick meals or on the spot.

Located in the heart of Sainte-Maxime, Maimo is a family-run restaurant where conviviality and a warm welcome are at the heart of the experience. With 80 covers, a warm bar area and a cosy, festive atmosphere, the restaurant attracts regulars and visitors alike. With karaoke evenings, live music every night and creative cuisine featuring quality products such as lobster, Maimo offers a setting that quickly makes you feel at home.

Le Bistrot de Louis is located on Place Colbert, in Sainte-Maxime's old town center. The restaurant offers homemade French and Mediterranean cuisine, with a terrace set in a typical square, suitable for both lunch and dinner.

Mi Piace is located in the center of Sainte-Maxime, and offers homemade Italian cuisine. The restaurant welcomes guests indoors or on the terrace, with direct access to the lively old town.

Boho offers varied cuisine in a structured setting, suitable for both lunch and dinner. The establishment boasts an extensive menu and a well-developed cocktail offer.

La Petite Maison is located in the heart of Sainte-Maxime's old town, just a few steps from the port and beaches. The restaurant offers French and Mediterranean cuisine based on fresh produce, in an intimate setting with terrace. The restaurant is renowned for its regularity and its menu based on revisited classics.

In the heart of Sainte-Maxime, Maison Parpellé is a brasserie where you can come for lunch or dinner. With a choice of dining rooms and covered terraces, it's easy to adapt to any time of day.

In the heart of the vineyards, this former farmhouse offers Provencal cuisine inspired by the terroir, with a simple, meticulous approach. Dishes highlight the flavors of the region, with particular attention to herbs and seasonal produce. The restaurant features an indoor dining room and a terrace with unobstructed views of the surrounding area, in a setting suited to an experience centered on nature and produce.

"I want every customer to feel at ease. I welcome them as if they were in my own home. For me, a meal is above all an experience, a memory. Eating for eating's sake isn't important. What counts is to live a moment"

Gassin, whose name derives from *Guardia Sinus*, meaning guardian of the gulf, is a historic hilltop village once occupied by the Moors until the tenth century. Located on the Place des Barri, this restaurant offers a terrace with open views over the Gulf of Saint-Tropez and towards the Alpine foothills. The setting provides a clear sense of the surrounding landscape. The menu focuses on house specialities prepared by a chef from the region, drawing on both personal and local references. Dishes may include stewed small rock octopus, truffle gnocchi and a Grand Marnier soufflé. A well-established address that also offers a small number of guest rooms for those wishing to stay in the village.

This restaurant, located within the Cheval Blanc hotel, offers Mediterranean cuisine with a Provençal emphasis, using top-quality produce. The menu features precise, well-structured dishes, such as a fine porcini tart, grilled lobster tail with sabayon sauce, or a pie combining different cuts of meat. The plates reflect rigorous execution, with attention paid to cooking and sauces. The terrace, shaded by umbrella pines and overlooking the bay of the Gulf of Saint-Tropez, completes the experience, accompanied by a particularly extensive wine list.

WYC is located on La Nartelle beach in Sainte-Maxime, facing the Gulf of Saint-Tropez. This beach restaurant offers direct access to the sea, with a terrace for lunch and dinner.

Situé en bordure du port, ce restaurant propose une cuisine méditerranéenne revisitée, élaborée sous la houlette du chef Eric Frechon, et mettant à l'honneur les produits de la mer. La carte présente des plats aux saveurs marines, dans une approche contemporaine et structurée. L'emplacement en bord de mer, face aux yachts, s'accompagne d'une ambiance animée en soirée, notamment en été, avec une programmation musicale. Le service, organisé et attentionné, garantit une expérience agréable malgré l'effervescence ambiante.

Facing the sea, this restaurant offers Mediterranean cuisine built around daily produce, with a focus on local fish, seasonal vegetables and selected meats. The menu features dishes such as zucchini gazpacho with stuffed flower, roasted veal with vegetables and Provençal jus, or a dessert with lemon and basil. The result is a structured cuisine, focused on fresh produce and balanced flavors, in a setting overlooking the coastline.

Under the Côte d'Azur sun, Chefs Arnaud Donckele and Maxime Frédéric unveil new culinary expressions for the Maison address in Saint-Tropez, recently awarded a Michelin star. Nestled in the serene setting of the Hôtel White 1921, the restaurant presents a vibrant new menu, celebrating authentic, contemporary neo-gastronomy. This refined experience is enhanced by an exclusive collection of tableware, reinterpreting the iconic Monogram flower - an elegant nod to the LV Resort 2025 collection.

In Saint-Tropez, at the heart of the Byblos hotel, this Italian restaurant faces the swimming pool, under a planted pergola. The cuisine is based on produce from the estate's permaculture vegetable garden, with a menu combining antipasti, homemade pasta and transalpine classics such as cotoletta milanese or paccheri carbonara. More elaborate creations, such as red mullet saltimbocca, complete the menu. The service accompanies this offer with precision, in a setting organized around the terrace and outdoor areas.

This early 20th-century hotel-restaurant is set in a garden planted with palms and magnolias. It offers a peaceful setting yet remains close to the coast and nearby vineyards. The property features a Mediterranean kitchen garden that provides seasonal herbs, vegetables and produce. These ingredients guide the chef's menus, which are inspired by Provencal cuisine and regional traditions. From early May to late September, guests can dine al fresco in the garden or under the terrace's pergola. The menu focuses on contrasting combinations of flavors and textures, shaped by the produce available throughout the season.

Located in Saint-Tropez, this restaurant offers a local interpretation of the well-known Beefbar concept, set within a hotel overlooking the pool. The terrace provides an open-air dining space, where the menu centres on high-quality meats such as Wagyu and Black Angus beef. Alongside these, the kitchen introduces influences from South American and Asian cuisines, adding variety to the selection. An address suited to those looking for a meat-focused menu with an international perspective.

Set on a hillside overlooking the sea, this restaurant offers Mediterranean-inspired cuisine in an open-air setting near the swimming pool. Chef Vincent Maillard creates dishes structured around local produce, such as Sisteron lamb shoulder or revisited Provencal specialties, as well as classic desserts. A complementary offer, in line with the establishment's wellness program, features lighter dishes. The whole experience is carefully organized, with attentive service and facilities designed to provide a complete experience.

In Saint-Tropez, this restaurant near the Hotel Sezz offers a cuisine centered on plants, led by chef Philippe Colinet. The menu features vegetables and Provençal flavors, with a refined approach and precise combinations. Dishes reflect seasonal cooking, built around available produce. Evening service is available in the dining room or on the terrace overlooking the pool, in a contemporary setting with minimalist furnishings.

Located on Pampelonne beach, this restaurant is set in a green environment, with a terrace overlooking the sea and a design combining wood and decorative elements inspired by the Mediterranean. The menu, designed with a Provencal and Italian influence, features seasonal dishes such as zucchini with tonnato sauce, barbecued fish and desserts based on garden herbs. Service is structured and attentive, in a setting organized for a complete experience.

Set on Pampelonne beach, this restaurant is designed with a focus on natural materials, combining wood and textiles in a simple, coastal setting. The menu centres on Mediterranean staples, with a selection of fresh fish, wood-fired grilled meats and a range of popular pasta dishes. The cooking remains direct, with an emphasis on product quality and straightforward preparation. Guests dine directly on the sand, facing the sea, in a setting that reflects the character of the beach while maintaining a structured and comfortable service.

Right on the beach at Pampelonne, this restaurant offers Riviera-inspired cuisine in a setting that blends elegance and relaxation. The menu features quality products, with dishes built around the catch of the day and selected meats, in a simple, controlled approach. The venue, designed in a contemporary style, is organized around the beach and outdoor spaces, with an atmosphere suited to fluid service at different times of the day.

Located in the old town of Toulon, this restaurant offers home-grown cuisine based on local, seasonal produce. The menu features predominantly plant-based dishes, complemented by meats and accompaniments worked with precision, such as girolles ravioli, Aveyron pork and desserts based on fruits of Provence. The result is a structured and coherent cuisine, with attention to the origin of ingredients and the balance of flavors, accompanied by a selection of natural and organic wines.

In the center of Toulon, this restaurant offers creative cuisine built around carefully selected products, with a particular focus on plants. Chef Anthony Denon's structured menus combine contemporary influences and technical mastery, with a focus on balanced flavors and quality ingredients. The completely redesigned setting accompanies this cuisine with an adapted organization, while the service ensures a fluid and coherent experience.

Located just outside the village of Le Castellet, Hôtel & Spa du Castellet occupies a vast estate surrounded by gardens, woods and a six-hole golf course. Considered one of the leading luxury hotels in the south of France, the establishment is renowned for its accommodation and restaurants. Two restaurants complete the experience. Le San Felice offers a more casual setting with a menu influenced by Italian flavors, while La Table du Castellet, headed by chef Fabien Ferré, presents a refined gastronomic menu.

Located within the Hôtel du Castellet, this bistro offers seasonal cuisine in a setting overlooking the golf course and surrounding countryside. The deliberately short menu features selected products, notably mature meats and fish cooked over an open fire. The dishes take a contemporary approach, with attention paid to cooking and the quality of ingredients. The terrace, set alongside the swimming pool, offers uninterrupted views. A lunchtime menu is offered during the week, while Sundays feature brazier cooking. All in all, a well-structured cuisine in a well-kept environment.

In the old town of Toulon, this former hat shop has been transformed into a small and sociable restaurant. Chef Francesco, originally from Milan and long established in France, presents a style he describes as street gastronomy, combining Latin, Middle Eastern and Asian influences. Guests can dine indoors in the compact dining room or outside along the pedestrian street. The menu features bold, spice-led dishes such as cod with smoked garlic cream, cockles and chorizo, or beef served as both consommé and carpaccio with noodles and fresh herbs. The pricing remains accessible, contributing to a loyal following. Advance booking is recommended.

Close to the port, this restaurant offers southern-style cuisine built around seasonal produce, with a precise, masterful approach. The menu features dishes such as zucchini flowers stuffed with herbs, sardines marinated in lemon caviar, small stuffed fish or mussel ravioli with aïoli emulsion. Everything is homemade, including the bread. The service is structured and attentive, provided in the dining room with regularity. Due to limited capacity, reservations are recommended.

In the heart of Toulon, facing the port, this bistro offers Provençal cuisine revisited in a simple, lively setting. Chef Romain Janin's menu is built around fresh, local produce, with dishes such as mussels au gratin, prawn ravioli, zucchini flower fritters and beef tongue in a variety of textures. Octopus en persillade with aïoli is one of the house specialties. The plates are generous, with attention paid to the precision of the preparations. Service is smooth and friendly, in keeping with the bistro spirit of the place.

Perched on a hilltop, this restaurant offers seasonal cuisine built around a structured menu, with an unobstructed view of the city and surrounding area. The menu features specific dishes, such as variations on oysters, roasted cauliflower with citrus notes, cuttlefish stew or fish according to availability. The dishes are based on balanced combinations of seafood and vegetable products, with attention paid to textures and juices. The result is a clear, masterful cuisine, accompanied by organized, regular service.

Located in a hotel designed to blend into its natural surroundings, this restaurant is headed by chef Éric Canino. His cuisine reflects the influence of his work alongside Michel Guérard, and draws on a long-standing interest in ingredient-based cooking. The menu focuses on typical Provençal produce, including vegetables, seafood and selected poultry. Aromatic herbs and olive oil play an important role in the preparation of many dishes. Chef Canino is renowned for his precise technique, particularly in the creation of sauces and reductions that bring structure to the plate. For example, red mullet poached in seawater and served with crushed tomatoes and citrus fruits, accompanied by a fish-head reduction. Desserts are entrusted to pastry chef Julien Coulomb, who has worked at Le Cinq and Plénitude. His work follows the same approach, with desserts such as strawberry and rhubarb prepared with particular attention to balance and texture.

Located on the Terre Blanche estate, this restaurant offers a quiet setting and views of the surrounding countryside. The terrace is a popular place to dine in the evening, especially as the light begins to fade over the hills. Chef Quentin André, previously second chef, focuses on ingredients sourced from all over the Var. The kitchen works with products such as small vegetables from Tourves, line-caught fish from Saint-Raphaël, poultry from Vidauban and cheeses from local producers. Fresh herbs from the kitchen garden also play an important role in the menu. Dishes are built around these regional ingredients. Swordfish, for example, is accompanied by a carrot juice with rum and turmeric from Hyères. The vegetarian menu follows the same approach, with careful preparation and attention to seasonal produce.

Situé à la pointe de la presqu'île de Giens, ce restaurant familial rénové offre une vue imprenable sur la mer et les Îles d'Or. Le chef Sébastien Graize y propose une cuisine du Sud élaborée à partir de produits locaux, en collaboration avec les maraîchers du Var et les pêcheurs du Port du Niel. Parmi les plats proposés, la bouillabaisse, soupe de poisson préparée avec la pêche du jour, met en valeur les produits de la mer à leur arrivée. L'établissement dispose également de chambres rénovées et d'une piscine d'eau de mer creusée dans la roche. En somme, une adresse idéale alliant hébergement et restauration sur la presqu'île de Giens.

At the heart of the Terre Blanche resort, this restaurant boasts a setting open to nature, with a terrace facing the landscape and the sunset. Chef Quentin André offers seasonal cuisine centered on the Var region, with locally selected produce: vegetables from Tourves, line-caught fish from Saint-Raphaël, poultry from Vidauban and regional cheeses. Dishes are based on precise combinations, such as a swordfish steak with a carrot, rum and turmeric jus. A vegetarian menu completes the offer, with an equivalent approach in terms of construction and quality. All in all, a well-structured cuisine, in tune with the region and the products available.

Located close to the Valescure golf course, this garden restaurant offers market cuisine based on the seasons. The chef has created an accessible menu, with a seasonal selection at thirty-nine euros. Dishes include farmhouse guinea fowl marble with dried porcini mushrooms and foie gras, pork filet mignon with vegetables and mustard sauce, and Irish coffee-style tiramisù. All in all, a coherent cuisine, with a good balance between product quality and price.

The Villa Mauresque is a five-star establishment located along the coast and offering views of the Mediterranean. The terrace, next to the pool and surrounded by landscaped gardens, provides a peaceful setting for alfresco dining. The restaurant offers Mediterranean-inspired cuisine with a focus on clear flavors and precise techniques. The menu features ingredients carefully selected from the region, with particular attention paid to seasonal fish and vegetables. Each dish reflects a measured approach to preparation, allowing the quality of the product to remain at the center of the plate.

Located in a traditional Provencal village, this family-run hostellerie features a restaurant overlooking the Bandol vineyards. The dining room features an open kitchen, sandblasted wooden beams and Italian ceramics, creating a space that combines traditional elements with a contemporary layout. The menu follows Mediterranean influences and changes regularly according to the season. Dishes reflect a journey along the coast, from Liguria to Provence, highlighting regional ingredients and culinary traditions. Examples from the menu include chilled red mullet prepared as a Niçoise salad with bouillabaisse vinaigrette, foie gras ravioli served with cappuccino-style duck broth and seasonal mushrooms, and sea bream accompanied by a vegetable tian with saffron sauce.

At Villa Sainte Anne, the chef and his team focus on local and coastal produce. The menu reflects products available throughout the year, and seasonal produce guides the dishes prepared in the kitchen. The restaurant is renowned for its approach to traditional, home-style cooking, where established recipes are prepared with care and quality ingredients. Each dish highlights the character of the produce used, offering a menu shaped by the seasons and the region.

Accessible depuis le village par navette, ce restaurant de plage, appartenant au Mas du Langoustier, est ouvert uniquement pour le déjeuner. C'est un lieu isolé, en contact direct avec la nature et le littoral. La carte propose des plats méditerranéens et provençaux, avec des recettes telles que la soupe au pistou, la bourride (panier de pêcheur) et des grillades de poisson et de homard, selon les arrivages. Les tables sont disposées dans un cadre naturel, avec végétation méditerranéenne et vue sur la mer, offrant un cadre idéal pour un déjeuner prolongé.

The cuisine is guided by a simple principle: the quality of a dish begins with the quality of its ingredients. The chef favors fresh, seasonal produce, preparing it with care to bring out its natural flavor. The menu reflects the ingredients of the South of France. Tomatoes, olive oil, aromatic herbs and seafood sauces appear regularly in dishes, clearly inspired by the region. Each plate is designed to showcase these products with balance and precision.

Close to Bandol harbor, this restaurant offers seasonal cuisine based on carefully selected produce. The menu features dishes such as wild sea bass, stuffed zucchini flowers, spelt risotto with morel mushrooms and precisely worked lamb. Desserts, such as strawberries with meringue and gelato, complete the picture. The small-scale setting offers an organized, well-kept space, with attentive service.

On a street in the center of Bandol, this restaurant offers a cuisine centered on seafood and vegetables, led by chef Lucas Minisi. The menu features seasonal ingredients, with dishes such as butternut and mushroom gnocchi, flame-worked mackerel with beet, or risotto with fresh produce. The result is a personal, evolving cuisine, built around seasonal arrivals, with a focus on balanced flavors.

In the heart of the seaside resort, this restaurant offers Sardinian-inspired cuisine in a contemporary setting. The regularly renewed menu is based on local produce combined with Sardinian ingredients and recipes. Dishes include rigatoni di Gragnano with octopus ragout and seada, a sweet specialty made with pecorino cheese, lemon and honey. The wine selection favors Italian and local references. Service is attentive, in a simple, structured atmosphere.

In the bay of Renécros, this restaurant offers Mediterranean cuisine in a bright setting overlooking the sea. The contemporary dining room offers a direct view of the Mediterranean, particularly appreciated at sunset. Service is organized around multi-step menus. In the kitchen, Martin Feragus is developing an approach centered on local produce, with a predominantly marine flavour. Fish and seafood are prepared with precision, complemented by a few meat dishes. Plates feature seasonal ingredients such as asparagus from Mallemort and strawberries from Hyères. Desserts, created by Fleur Feragus, extend the experience with structured, well-balanced compositions. The result is a modern cuisine, in tune with the coast and the seasons.

The cuisine is based on local seasonal produce, with particular attention paid to vegetables, wild fish and local supplies. Dishes feature precise, straightforward combinations, such as red tuna with raspberry harissa and coriander, line-caught pike-perch with borlotti beans and combava, or duckling with vegetable flavors and blackberry juice. The wine list favors natural references, selected in coherence with the cuisine. The sober, open space boasts large bay windows overlooking a terrace and the marina.