Beefbar Saint Tropez

Gandhi

➤ 3 Allée Du Quai De L'Epi, 83990 Saint-Tropez, France, French Republic

Piatti • Indien • Poisson • Asiatique • Végétarien

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"It’s always a pleasure to come for lunch or dinner here. The decor, the dishes take us directly to India and the sympathy of the boss, his staff Vegetarian options: Bardot menu perfect for vegetarians Service: Dine in Meal type: Lunch Price per person: €30–40 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Nababi Mixte Tandoori Pour 2 Personnes, Panna Cotta A la Mangue Et Gâteau À la Noix de Coco"

Restaurant Le G' envie

➤ 67 rue du Portail Neuf, 83990, Saint-Tropez, France

Piatti • Viande • Français • Européen • Desserts

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"small restaurant in a quiet little street that welcomes you extremely well. a choice of dishes sufficient for all tastes. fine and good and original dishes. Smiling servers and listening. the evening menu appeared just a little expensive to 32€ flat or dessert dish. But this restaurant is worth a break out of the harbour. Think about booking."

La Vague d'Or

➤ plage de la Bouillabaisse, 83990 Saint-Tropez, France

Piatti • Français • Provençal • Méditerranéen • Cuisine Créative

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"we had the 5 course menu, 1 normal, 1 vegetarian. the vegetarian was good but not up to the standard we experienced in similar establishments and not on the level of the non-vegetarian. waiters also did not mention it. it was just a small part on the bottom of the menu. we felt that's also about the appreciation it got from the chef. in our opinion, if u offer a vegetarian menu, it must be on an equal level as the rest of the menu. it wasn't (seems as if les légumes alone just are not much of an inspiration to the chef which clearly reflected in the courses). it wasn't bad but from a 3 star restaurant I expect fireworks even without meat; especially if the theme is provénce. the normal 5 course menu was good but the overuse of grapefruit started to annoy me after the second time 4 or so slices were used on my dish as it was way too sour, clearly overshadowing the other flavors and the note of sour even persisted through the coursesafter the palette refreshener which also contained some lemon notes came the dessert (kind of lemon tart) which was so sour that we both could not finish it. it was like a punch in the face after such perfectly and tastefully balanced 4 previous courses that explored familiar and unfamiliar flavor profiles and combinations (on a deserved 3 star level in my opinion - even though I missed obvious associations to la provénce). the rest of the desserts (which seemed to make up of 30%+ of the overall food volume; no idea why such an emphasis on sweet/sour for just a 5 course meal) couldn't help and were clearly on a much lower level as the rest of the food which was very disappointing to us. also, to be honest, lemon notes belong more to Italy than to the provence (google oops I dropped the lemon tart). all in all a mixed experience which started strong and gradually worsened. A bite into a lemon or grapefruit would have given me a purer taste of la provence if i wanted to explore the perfect sour note. service was excellent, excited and friendly. wine pairing good."

Colette

➤ 151 route des Salins | Hotel Sezz, 83990, Saint-Tropez, France

Piatti • Français • Barbecue • Européen • Végétarien

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"In this famous restaurant you can finally understand why the chefs of the best institutions of the world are given a Michelin star. The local chief Pierre Gagniere, who has three of them, is known throughout France. In his metropolitan institution queues are built. In Saint-Tropez, the excitement is less. But the menu here is no different from Paris. Among delicacies - fricassee from lobster with basil, tomato puree and gherkins and incredible desserts.To discover the culinary masterpieces of the master and appreciate the strange, but harmonious combination of taste, texture and color of ingredients, come to St.-Tropez from everywhere. Visiting a renowned restaurant can be an exciting adventure, especially for gourmets.The restaurant is named after the famous French writer Sidoni Gabriel Colette, adored by the French. In 1925 she settled in Saint-Tropez, not far from the place where the restaurant is today."

La Cuisine De Cesar

➤ 45 rue Paul Bert, 83120 Sainte-Maxime, France

Piatti • Kebab • Cafés • Français • Asiatique

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"It was the best of meals, The second, not so much. On the Wednesday evening we explained that we needed one gluten free meal. We were immediately handed over to a charming lady, who we took to be the proprietor. She assured us that she would confer with the chef. We ordered a “coquelet roti” with a cream and grape sauce and a fillet steak served without sauces. Chips were covered in gluten but the chef proposed a salad for the steak and the “coquelet” came with a Gratin Dauphinoise. All the food was delicious. The chicken was soft and sweet the sauce had a depth of flavour aided and abeted by the small bursts of sweet grape juice from the grapes within it. The steak was perfect; maximum of flavour from the seared outside, maximum of soft juiciness from the tender pink interior. Dessert was a fruit crumble that had not had the crumble added, pronounced delicious, and a crème broulee. The crème was not a traditional baked vanilla egg custard. It tasted like a flour based preparation and was devoid of vanilla. All in all, the service had been attentive and the food mostly great. We determined that we would return for a second meal and looked forward to it.Mistake! Sunday evening, the waitress remembered us, and promised to check for gluten free food. She checked the Champaign sauce that was served with the Salmon. We could not have it. She was not aware that the rice, the dauphinoise and the chips all contained gluten. She suggested salad. We said that would be fine. The Dorade Royale, one of my favourite fish was sold out but they could offer Sea Bass. O.K., that would do. The salad delivered with the dry salmon was a simple bag mix of leaves, not the fresh mixed salad it had been four days before. It had brown stalks and tasted stale. The fish was undoubtedly the worst cooked fish I have ever been served. It had clearly been laid on a metal tray and placed under an electric grill. It had not been turned or moved until it was served. Consequently, the top skin was like leather. It defied my efforts with the serrated knife provided to cut through it. I had to prize it off to get to the very dry fish beneath. A simple glaze of oil would have ensured that the skin became crispy and a delicious part of the fish. It would also have ensured that the (Chef?) remembered to turn the fish under the grill. When I turned the fish on the plate, the lower side skin was a soggy mess where all the juices had soaked it through. Scraping it off, the second fillet was edible, despite the attentions of the chef. We told the waitress what was wrong with our food. She said she would tell the chef. We don’t know if she did. We did not see him."