ANGELINA
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Resto opened 6 months before the covid offering Provencal specialties, lamb feet and parcels in the Marseilles recipe
We fell in love with this restaurant, which opened 6 months before the covid and has come through the ordeal with flying colors. Chef Laetitia delighted us with her Provençal specialties, including lamb feet and parcels in the purest Marseillaise recipe! We also tried an absolutely delicious squid daube. In winter, you can find the traditional dishes in sauce, beef tongue or daube, and in summer, of course, pistou soup! And let's not forget the homemade desserts: crème brûlée with calisson or chocolate fondant... Cédric, Madame's husband, is at the helm, his friendly and efficient self. In short, this is an address to which you'll return with pleasure!
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