库东酒店

Sesame salmon tataki with a crunchy vegetable salad; turbot fillet, pan-fried chanterelles and a black garlic jus. With their generous, seriously Provençal cuisine, Pascal and Nadège Bonamy have elevated their restaurant at the foot of the Maurettes mountains to one of the best in the region.

Two brothers have transformed this shopfront, formerly a tobacco shop, on Place Clemenceau into a plant-filled eatery that exudes the cheer of the South of France, centred on a large open-air patio. In this bright setting decorated in blue, pink and orange, Martin (in the kitchen) and Léo (front of house) serve up fresh, unpretentious and flavoursome cuisine influenced by the market: Mediterranean bluefin tuna carpaccio; dentex steak, courgette gratin and herb oil; almond and fig tart. There are also a few vegetarian options. With a jovial welcome, relaxed atmosphere and very reasonable prices

In this cobbled street of Toulon's old town, where the terrace is smoke-free from May to October, you can tuck into delicious "cuisine de producteurs" (as the chef calls his cooking). A champion of local produce and the terroir, he concocts good seasonal dishes with a fondness for vegetables – to wash down with natural and organic tipples: ravioli, burratina and a poultry jus with chanterelles; thin slices of Aveyron pork, potato gratin with Le Beausset saffron and organic vegetables from Provence; roast Solliès figs and arlette biscuit.

Beaming and buzzing! The kitchens of the Télégraphe, a high spot of Toulon’s cultural life, are all go! Energetic Arnaud Tabarec, born in Burgundy, honed his skills in prestigious establishments and was the star chef of the Five Hotel’s Roof in Cannes. Today he is acclaimed for his delicate, predominantly vegetarian cuisine, whose ingredients are of course sourced locally and combined boldly.

Here in the Old Town, a chef from Milan who settled in France many years ago serves "gastronomie de rue" (elevated street food) – a fusion of Latin American, North African and Asian flavours. Francesco's colourful dishes are packed with spice: cod, smoked garlic cream, cockles and chorizo; beef consommé and carpaccio, noodles and fresh herbs. Good value for money means that customers keep coming back. Booking required.