Frédéric de Barsony, owner and head of this fully air-conditioned restaurant, received in 2009 the label of Master Restaurant (the first of Var!), the only official brand issued by order in council. On the menu, traditional and Provencal cuisine, and tasty recipes of fresh fish: spread of warm octopus to the pistou, fisherman's pan (salmon, wolf, cuttlefish, mussels, shrimp, fish soup and rust), small fillets of basil poêlés poêlés to basil and his little quenelle, and house specialty: Base Jules Verne (an assortment of octopus fairway and cuttlefish, splitting of squid to pistou and squid stuffed). Are you rather meat? In this case, it prefers duck duck, or a range of recipes of beef, veal (Milanese, Milanese, etc.). Let us also remember salads for amateurs: Farmer, Landes, or the Sea. On the sweet side, let us know that all the desserts are home-made, all with a very interesting price/price ratio!
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Members' reviews on RESTAURANT PLEIN SUD
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Nous avons tout adoré : gravlax de truite, barigoule d’artichauts, loup entier grillé, daube de poulpes (maison avec rouille et croûtons), poire pochée façon belle Helene et baba au rhum ????
Service très agréable et sans prétention !
Efficacité et goût ! Tout pour plaire…
Plats excellents, accueil et service parfait .
Je recommande.
Les plats sont excellents et tous faits maison !
Une mise en bouche offerte en début de repas à notre grand étonnement !
Le personnel est plus qu’agréable !!!
Et tout ça pour une addition que nous n’avions pas vu depuis longtemps tellement ce n’est pas cher !!!
Nous y retournerons très vite !!!