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By French Regions
A charming step ! A well-think inside made with rock and wood with massive oak tables, a calm garden, considerate welcome..and a subtil cuisine of the moment, closely linked with the local culture.
High quality products, precise cooking, these Terraces are definitely good !
Gourmets, whether they like classic dishes (bouillabaisse, sole meunière , matelote with Riesling), or more original creations, will give their palate real pleasure.Each day, a suggestion is added to the Menus and à la Carte.
You can spot this engaging earth-coloured house from afar, decorated with some of the emblematic half-timbering of the Lower Rhine, and situated near the flowery banks of the Brunnwasser: a former outbuilding of the Cistercian abbey of Koenigsbruck. Inside, a room bathed in light whose warm tones...
Mentioned by the Michelin guide 2007, Aux Vignes Rouges is a restaurant that is specialized in traditional Burgundy cuisine.
Most of the card is based on regional dishes, but specialties from all corners of France can also be tasted.
The particular thing about this restaurant is that its room is in...
Tastes of Nice traditional cuisine, different from French or Italian cuisine.
In this simple bistrot, you will discover “Pan Bagna”, courgette “tians”, “panisses”, “cannellonni”, “peloton”, “farcis”, “boussotous”, “pissaladière”, and many typical Nice desserts as well.
From the Buffet de Bacon in 1948 (an awning and 2 makeshift tables), the Sordello family sold pan bagnat (nicoise tuna sandwiches), beer, and lemonade.The Buffet became the Restaurant de Bacon in 1950: it was a little open-air café on the coast run by Alphonsine Sordello, a seasoned cook.For the...
Bada, new restaurant at the beach of Cassis, has a new style. You can enjoy tradition and happinness classics from this city. A high-quality wonderful place, where you can feel at home.
Mediterranean and Provencal food in a perfect, cosmopolitan place. We try to offer you conviviality and a new...
In St Tropez, a day at the beach is often split between an early sun bath, a swim before lunch, gently making your way to a long lunch overlooking the ocean, your feet in the sand, slowly indulging in rose wine from Provence, some champagne until the music carries you in the mid to late afternoon...
Welcome to BAIETA (kiss in Nice patois). Like its young chef, Julia SEDEFDJIAN, BAIETA is a restaurant that combines friendliness and warmth but above all, smells of the Mediterranean.
Born from the intimate desire to create a place that resembles her and that bears the colours of the Côte d'Azur...
Balagan: disorder, farce, fair, chaos, "brothel" or mess. The word, used in Yiddish as well as in Hebrew, would come from Russian. In this context, the joyful drills of Ma'hané Yehuda, Assaf Granit, and Uri Navon opened a joyful table in place of Alain Dutournier's former Pinxo, on the ground floor...
