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Restaurant in the port of Saint Raphaël, where chef Olivier Deschamps offers traditional Provencal cuisine.
The menus and the menu announce the marine tendency of the cuisine: salmon tartar in a crab millefeuille flavored with basil, fish soup, croutons and rouille, medallions of monkfish roasted in its juice and creamy leek, sea bass grilled in olive oil with fennel, bourride raphaëloise... In this room that opens onto the old port, meat and offal lovers will prefer grilled flank steak with parsley butter, braised veal kidneys with orange peel, roasted duck breast with honey... before finishing with a traditional dessert.
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Members' reviews on LE SIROCCO
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Le service est sympathique et la cuisine est bonne voire très bonne.
Mention spéciale aux riz de veau.
Petit bémol déjà signalé par d'autres personnes : accompagnement des plats bons mais un peu trop léger
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Avant 20h , la commande est vite prise, l’apéritif non fini l’entrée est déjà devant vous, quand au plat les légumes se résument à 3 demi pommes de terre.
Prise de commande des desserts interminables..
attention ⚠️ au sorbet surprise !!
Qui se résume deux boules quelconques.
1/2 bouteille d’evian : 6,50€
2 cafés : 7 €… sans parler de la note finale !!
Dommage !!