Toulon
Art Café Toulon

Art Café Toulon

10 rue Bon Pasteur, 83000 Toulon, France

Bars • Café • Cafés • Viande


"arrived at 8:15pm, the order went to 8:30pm and the bottle of wine came at 8:35pm and the glasses immediately filled ... that is it, we are taken hostage!21:30pm we begin to make known that it is long; The waiter tells us that in less than 10 minutes we will be served, there was a problem to peel the potatoes.21h50, in front of our indignation he says he's finished at 4pm and that he's tired, there are people but it's one-time because of the concert and given the charges he pays he can't afford to hire for one night. We tell him to abandon the fries but they are already cut and cooking. We would like to leave but we started drinking! 22:15 while I regret not going to mcdo, the dishes finally arrive.The girls who ordered a salad made us taste their delicious meat; The boys look at their hamburgers with little envy: it is announced baker's bread and it is certainly not the case, it is a dry bun, as to the meat we had asked to do, it is sure it was cooked in 1 to 8:30; It's unclean and dry.It's very, very, very, very, very, very nice. If he was only able to serve 20 clients, he should have stood there, he would have trusted them, he preferred to lose 50 customers and make a bad reputation. At first, looking at the cook, it was said that the Senegalese are very cool people, but no, he did what he could with the edge.And the fries: there was just 1⁄2 potato per person or 3 potatoes.No, he takes people for fools, in addition he is expensive.I recommend going to his neighbors who seemed much higher."

Carré 2 Vigne

Carré 2 Vigne

14 r. de Pomet, 83000 Toulon, France

Viande • Italien • Poisson • Fromage


"It is a small restaurant that I saw is carried by your wife (in room) and her husband(cocina) and as it usually happens when the owners or employees involved take it, the room is usually charming and helpful trying to make the dinner safe and pleasant. The kitchen with so lights and shadows, but generally good with some critique but nothing to bother or make you think it's bad kitchen. The appetizer was a gazpacho with chorizo:It was good but it's not the best I've ever tried and the chorizo doesn't understand it kills the taste but I understand why they love it in France. Vegetables with cheese cream: good with so good things and bad but good, I liked it. The paella rissoto (as always with chorizo.the amoooor!!!!!!) It was good even if I got more to the dente and knew more than desired to ricord (but it was good).fallo on the plate is to put rock mussels and not leave them open at all, they have to eat it to the comensal and diminish the value of the mussel. The seconds, more of the same, seem good, but with so faults. St.Peter; it was good something past but not because of the chef's fault, but I got a little less the black pig (I think it puts in the chochinillo menu, but for me it was pig, he excused it because in spider he eats very young)It was very good with his salsa that is appreciated. The fish and meat carry the same garrison and puré with the difference the fish with roasted potatoes and the pig with polenta. I think the garrison was very good, but in my humble and without it being a critique I would have to change it so it didn't look the same. The desserts.Pannacota with toffe:good but I advise you to eche less toffe and to put something that makes contrast and not linear (uncritical advice that I like)The coulan or in francia call it otherwise that I don't remember (because I'm not going to talk about it because with my due respect is good but I shouldn't be on the menu for something that jumps in sight). Summing up I like it, I hope to come back and even though I put some criticism it is for you to improve that I'm sure they do."

Au Sourd

Au Sourd

10 r. Molière, 83000 Toulon, France

Viande • Poisson • Français • Barbecue


"For the second time in three years, I place this title in exile for establishments that I consider to be out of the norm, running in a time that is not that of the others..At the deaf is in this category, driving us into a dig of sensations, soothing for the mind, cheering for the taste buds.From the entrance, your arch in contact with the dallage feels the difference: Two spacious rooms, the first light, wide open on the square of the Opera, the second more intimate, succeeding the difficult balance between classicism and modernity. Fired atmosphere, spaced tables, well-docked music,here the customer is not violent,chacun is free to find his own breath, away from aggressive marketing of many restaurants. To get an idea of the state of a kitchen, you have to go see the toilets said-on; Not only do we see, but we would like to stay there!! A climb of voluptuous stairs, an impressive space, after a place of relaxation where the urge is great to linger more than for reason..The appetite is great, we descend. The meal, soc, and its protagonists:pierre and stephanie. I will be allowed this little familiarity of language for people I don't know but I appreciate it from the outset.Pierre, the chef, the opportunity to shake his hand twice at the beginning of service.Open,coming, simple contact,direct,without mask effect, you immediately feel that his kitchen doesn't chew. Stéphanie regentes the rooms,discrete,effective,preventive,singulier look that I would describe as a marine organ where the vigilance of a professional to the listening and an obvious empathy for the customer who is above all, one feels it, a human being and not a distribanque. amply confirmed, the kitchen of stone is just,precise Stephanie will advise you the most suitable wine, not hesitating to make you taste with generosity. Beautiful people, beautiful establishment, both out of time and firmly stowed to the pleasures of the dear. I was going to forget: the pleasure of rinsing his fingers in a lemon water and not to immerse himself with chemical towels, small details that make the big houses...I persist, this establishment by the well being it generates, should be refunded by social security!!The serene spirit and the combed senses come out there. A real toulon oasis, don't hesitate!"