L'Olivier - Speisekarte

25 rte des Carles, 83990 Saint-Tropez, France

🛍 Kebab, Européen, Boulangeries, Restauration Rapide

4.4 💬 1119 Bewertungen
L'Olivier

Telefon: +33494558255,+33494553155,+33890210142

Adresse: 25 rte des Carles, 83990 Saint-Tropez, France

Stadt: Saint-Tropez

Menü Gerichte: 6

Bewertungen: 1119

Webseite: http://www.bastide-saint-tropez.com/en/gastronomic-restaurant-st-tropez

"I had already gone to this restaurant with my family a few years before and had kept a good memory of it. This time, my spouse and I went to dinner in love. The setting is always as pleasant in its green setting, the food is good (we ordered on the map: foie gras: excellent, langoustine, and pigeon: good. The service, however, leaves it to be desired, especially for a starred restaurant!The wine served several times, by the waiter and rank leader, next to the glass; We had no bread for the foie gras, it had to be claimed.For the cheese plate (there is no cart) the waitress did not know what was in the plate, she had to call another server. Next, towards the end of the meal, the row leader asked the server to set up for the next day (drink the tables and hit them) Then, settled down in diagonal from our table to have a look at it and make us understand that it was time to leave, while we were at the coffee shop. which is very unpleasant. In conclusion, for having made a lot of restaurants in the area, it's not the one I recommend."

Ganze Speisekarte - 6 Optionen

Alle Preise sind Schätzungen auf Menü.

Vegetarisch

Nachspeise

Antipasti - Vorspeisen

Salate

Pizza

Noël Noël

After a long motorcycle trip, we discover the bastide of Saint-Tropez and its restaurant the olive tree of the Bastide. Enchanting setting, warm welcome and excellent and refined cuisine. Thank you to the chief and management for their little attention.

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Bewertungen

Édouard
Édouard

gourmet restaurant located in a sweet setting. the menu between land and sea is simply sublime, while delicate, precisely elaborated by a chef who remains very friendly. We've had a delicious moment filled with emotions. Thank you, chief colinet and thank you to all your team


David
David

We have lunch at the pool bistro, my wife took a dagger with yellow zucchini and for me a superb 600 gram lobster cooked at the plancha by the star chef himself, the service was simple, discreet but very effective. and on a great thank you to the restaurant director who was present at that moment for the advice for the white wine meursault v.vignes girardin 2014. great art will come back this winter for your gourmet table.


Claude
Claude

we were able to enjoy the terrace of the restaurant of the olive tree my wife and myself, more we have chosen the carabinieros revisited by the chef hillt and then a lamb of Provence cooked as it is necessary, a delight chef "and well without forgetting the wise advice of the chef sommelier of the house that has been able to make us travel and discover the wines of provence, thank you for your new passion. Good continuation to you. Speisekarte ansehen


Franck
Franck

olivier welcomes us to the difference of the tropézian tumult the terrace laid in a garden with provencal essences to soothe us the proximity of the razor glass in case of mistralici l welcomes it is perfect probably initiated by the natural empathy of the director with the exemplary listening to us making the card as surprising . the foie gras travels between traditional recipes and alliance of the provencal flavors such as the dessert


Susanne
Susanne

the frame is very pleasant, on the heights of Saint Tropez, in an old bastide completely renovated, in an inner courtyard. However, the meal lacks diversity at the level of dishes and the service is friendly but not up to it. We missed water and bread during dinner. The wine bottle remained frozen for more than a quarter of an hour. the menu was too much on two dishes that follow you throughout the meal without having a particular flavor. a meal almost insipid and starless, neither in the eyes nor in the belly.


Alice
Alice

refined cuisine with quality and well-worked products. the roasted asparagus were delicious and so on. Tasty combination of marinated and roasted raw carabineros. The dish, a milk lamb, with crispy skin was delicious.An irreproachable service and at the height of the dish. The tropical wind prevented us from having dinner outside and enjoying the pretty garden. The restaurant room is unfortunately small enough. luckily for us, there was little world this May 1st.Restaurant has the shelter, which deserves the visit. Speisekarte ansehen


Jacqueline
Jacqueline

We often attended this restaurant in the 1990s while it was already starred. After the departure of his chief, fon 1996 , the olive tree slowly fell into the anonymity until the arrival of the current leader who has been rewarded in turn by the "red guide". So we went to see if this distinction was deserved...the verdict is without appeal: it is! from beginning to end it was a permanent feast with products in majority regional perfectly respected and sometimes treated even with a certain audacity like the "carabineros" , large shrimp in 2 textures, roast and carpaccio, accompanied by a corsé coulis of heads and a gold


Antoinette
Antoinette

Here is a restaurant as we would like to find more often... enchanting frame, efficient service without trala, delicious southern cuisine, reasonable price for a restaurant of this level(. about 70 € per person with an excellent burgundy). Venus share with friends after a bet we spent a delicious moment surrounded by flowers and olive trees at the poolside. well-elevated customers without ostentation which is always pleasant to st Tropez. My friend's leg was, it seems, delicious, as well as the blown in dessert triggering enthusiastic cries.For me, the chef wanted to prepare me a meal as part of a strict diet that I have to do now: it was perfect! the chef, visible in his kitchen at the begi...


Valérie
Valérie

I had already gone to this restaurant with my family a few years before and had kept a good memory of it. This time, my spouse and I went to dinner in love. The setting is always as pleasant in its green setting, the food is good (we ordered on the map: foie gras: excellent, langoustine, and pigeon: good. The service, however, leaves it to be desired, especially for a starred restaurant!The wine served several times, by the waiter and rank leader, next to the glass; We had no bread for the foie gras, it had to be claimed.For the cheese plate (there is no cart) the waitress did not know what was in the plate, she had to call another server. Next, towards the end of the meal, the row leader as... Speisekarte ansehen

Kategorien

  • Kebab Genießen Sie unsere köstlichen Kebabs, die fachmännisch gegrillt werden und voller Geschmack sind. Wählen Sie aus einer Vielzahl von Fleischsorten und lebendigen Gewürzen, serviert mit frischen Beilagen. Perfekt für eine sättigende und geschmackvolle Mahlzeit.
  • Européen
  • Boulangeries Eine köstliche Auswahl an frisch gebackenen Gebäck, Broten und Süßigkeiten, mit Liebe und hochwertigen Zutaten gefertigt, für einen süßen Morgen Leckerbissen oder eine nachmittägliche Verführung.
  • Restauration Rapide Genießen Sie eine Vielzahl von schnellen und köstlichen Mahlzeiten, die sich perfekt für unterwegs eignen. Von saftigen Burgern und knusprigen Pommes Frites bis hin zu erfrischenden Getränken – unser Fast-Food-Menü stillt Ihre Gelüste mit schnellem Service und unwiderstehlichen Aromen.

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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."