Bistro Pastis - Speisekarte

Gandhi

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

Speisekarte • Sushi • Indien • Européen • Asiatique

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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"

Colette Hôtel Sezz

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

Speisekarte • Français • Barbecue • Européen • Végétarien

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"On our spring visit to St. Tropez, we ventured out to eat every night, for some reason. This time, staying with our little kid, we kinda decided to eat in and enjoy the Sezz to the fullest. Colette, being on a same price level like...every other decent place in Tropez, made our days. Our kid just loooooveeeed the chicken nuggets, in reality wonderfully tasting chicken schnitzel and the mash. So tasty, that Adam was on this diet for about days We dined at Collette times and each time it was a fantasy. The grill works just fine, the service is immaculate, the wine selection is just fine and the dishes are refined and wonderful. We tasted everything from red fin tuna, to duck breast to some Iberian pork and french beef. Cannot really comment on anything, my wife super fancied the tuna and I loved the duck. The Chianti on offer is superb, as well as the Hartenberg from South Africa. No need to explore the fancy shmancy of the Tropez harbour, this place has it all."

La Vague d'Or

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

Speisekarte • Français • Provençal • Méditerranéen • Cuisine Créative

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"boarding for our second parenthesis (visit) at the restaurant the terrace of the residence of the pine forest. parenthèse et magic du lieu tout en luxe et discreet, à l'absence de la cohue du centre ville. beautiful cars in the parking lot (do not look, in any case there will always be a bigger one than your), beautiful building, beautiful terrace, beautiful beach, beautiful view, beautiful anti bling bling decor. a haven of peace.Thesis of the ultra professional service that manages all the art of service 5*, held impeccable, tone, efficiency, precision, presence when necessary. brief at the height of the place.Gustative parenthesis. Certainly we are not in the gastronomic version of the residence, but dishes like desserts, without complexity, are good, with well-adjusted flavors and provide you with great sensations. a master's degree in the kitchen. Well, yes, all at a strong price. is this the price of pleasure? has each one to decide. An excellent address without hesitation."

Tropezina

➤ 4 Route Du Pinet,, 83350, Ramatuelle, France

Speisekarte • Steak • Salades • Européen • Français

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"Saturday sunny January spring . reservation for 14h30 , we arrive at 3 a little in advance . we can wait on high tables. finally table ready in advance, very pretty terrace, with a magnificent view on beach and bay, we share an entrance, then each flat and dessert. all enchanted with the quality of the dishes. c is good , c is beautiful . and especially we enjoyed the smiling and quality service . I rarely do it, congratulations to husband for his professionalism, humor and smile. c’est aussi une restaurant , ce felt bien .continuez à être as pro en cuisine que au service , your customers will return as we"

La Cuisine De Cesar

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

Speisekarte • Kebab • Cafés • Européen • Français

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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."