Plein Sud

Frederick Barsony, owner and chef of this fully air-conditioned family restaurant, received in 2009 the label Master Restorer (the first of the Var!), The only official mark issued by prefectural. The menu features traditional Provencal cuisine, and delicious recipes for fresh fish: stewed warm octopus with pesto, fisherman's pot (salmon, catfish, squid, mussels, shrimp, fish soup and rust), small red mullet fillets fried basil and his little tapenade, and the house specialty: the plate Jules Verne (an octopus stew assortment and cuttlefish, fricassee of squid stuffed with pesto and calamari). Are you more meat? Prefer in this case the duck breast with honey, or a range of beef recipes, veal (Milanese, parmigiana, etc.). Let us not forget either salads for aficionados. Farmer, Landes, or Sea Side sweets, know that all desserts are homemade, all with a quality / price very interesting!