Le Fregate Provence

Restaurants nearby

• Les Oliviers★ Michelin It is a joy to discover this bright, elegant and contemporary restaurant boasting a breathtaking view of the Mediterranean from its vantage point in Renécros Bay. In the evening, Martin and Fleur Feragus serve up colourful and fragrant Mediterranean and Provençal cuisine in the form of multi-course menus showcasing local produce, such as green asparagus from Mallemort and strawberries from Hyères. The chef rustles up seafood-forward modern cuisine, demonstrating finesse in preparing fish and shellfish; he also incorporates good cuts of meat. The desserts designed by Fleur are a perfectly elega3.5km
• La Table de Nans★ Michelin Nans Gaillard had a childhood dream of opening his own restaurant in La Ciotat where he was born. After growing up in Brittany and learning the ropes with the likes of Joël Robuchon, he found this inn dating from the interwar period, perched on the cliffs facing the sea with a knockout terrace framed by tall pine trees. In this magical setting, entirely refurbished with natural materials and a muted colour scheme, he pays tribute to regional produce as he subtly tweaks pedigree Gallic traditions: carpaccio of seabream, Baux olive oil; roast lamb cutlets, savory-laced jus and crispy panisse (ch5.5km
• Au Clair de la VigneBib Run by an enthusiastic wine buff, this bubbly bistro also benefits from the culinary talent of a former chef of Christophe Bacquié. The regularly renewed slate menu stars a pedigree bistro lineup, albeit with an updated Mediterranean twang: tartare of Aveyron veal in herbs, capers and wholegrain mustard; picanha of mountain-raised pork, roast butternut in honey and rosemary and a finger-licking house BBQ sauce. The concise but inspired wine list is a treasure trove of sensibly priced local tipples. Pick up some cheese and a bottle or two from the next-door wine shop-cum-grocery store. Bookings3.5km
• Roche BelleBib This stone-built house, smothered in Virginia creeper and flanked by a patio planted with olive trees, paints an archetypal portrait of Provence. The aromatic, sun-drenched, Mediterranean-rich cuisine illustrates a culinary quest whose goal is “simply good food” (to quote chef Arnaud). He allows the ingredients to shout their name: veg from the next-door farm, organic veal from Camargue and local fish. The bargain-priced lunchtime set menu is as devilishly tempting as the à la carte lineup, in which whole fish top the bill. Authenticity and sincerity depict the friendly welcome. Bookings essen5.6km
• Couleurs de Shimatani★ Michelin The seasoned couple of Yuichiro (chef) and Mika Shimatani (pastry chef) decided that they couldn’t choose between the Mediterranean and Japan. In a dinky eatery, bang in the middle of a pedestrian street, they take you on a gourmet cruise from the land of the Rising Sun to the Mediterranean. Exquisitely fresh seafood and vegetables play a central role in a culinary score that bears the Japanese hallmark of high precision cooking, immaculate plating and delicate seasonings. This delicacy also encompasses Mika’s gracious table service. Open lunchtime only (take away meals can be ordered on Satur9.6km
• Le Shardana Bang in the middle of the seaside resort, this spruce, modern edifice is reminiscent of Sardinia, both in terms of the décor and the succulent seasonal food. The menu, which changes monthly, is liberally strewn with local and Sardinian ingredients. Examples include rigatoni of Gragnano with locally-fished squid stew or seada, a typical Sardinian dessert: a sort of dumpling stuffed with lemon-spiked pecorino which is then deep fried and drizzled in Sardinian honey. The chef’s radiant wife cheerfully and professionally manages the front of house. Concise wine list of mainly Italian and local tip3.4km
• L'Espérance If you're lucky enough to be in Bandol, leave the harbour area and make a beeline for the refreshing establishment of Maria and Gilles Pradines, a treasure trove of culinary talent and delight. Born in the Basque country, the chef has retained his love of the south of France, from stuffed piquillo peppers to black cherries and pata negra. Each ingredient is fastidiously sourced and prepared with great care: wild sea bass marinated in fennel seeds, grilled special oyster no. 2, apricots from Provence, olive oil and lemons… The presentation of the dishes is beautiful, and the service is charming3.5km
• es/pacìo Local seasonal veg and fruit, freshly caught wild fish, an on-the-ball team (including the former sous-chef from La Chassagnette), a concise, savvily curated list of local natural wines: the scene is set for lip-smacking, heroic fare in which everything tastes of something. Examples: red tuna, raspberry and coriander harissa; line-fished dentex, borlotti beans, tomatoes, pilpil and combava; duckling, caillette, broccoli rabe and blackberry juice. The picture windows of this seafront bistro, appointed in a lowkey vein, overlook a terrace and the marina.4.4km
• Riva This family-run hotel and restaurant in a scenic Provençal village, boasts a warm, colourful interior (open kitchen, sanded beams, Italian tableware) and a panoramic view over the vineyards of Bandol. The regularly changing menu draws on the flavours of the Mediterranean, taking diners on a journey that hugs the coastline from Liguria to Provence: chilled red mullet à la niçoise, bouillabaisse dressing; ravioli of foie gras, cappuccino-style duck stock and seasonal mushrooms; seabream, tian of vegetables and a saffron jus. A fine dining experience to be savoured.5.0km
• L.A Restaurant L.A. stands not for the City of Angels, but Lazaro Anthony, whose signature cuisine is served in a super-compact format. In a narrow street behind the port, this is a one-man-show: the chef, the son of a restaurateur, makes absolutely everything himself: the bread, the ice cream, the jus… That means three days of preparation before opening Thu-Sat, for just 14 guests. Not one more. In the small vaulted space with soft lighting and Mediterranean charm, or on the wisteria-clad patio on sunny days, you can enjoy a short, fresh and inspired menu: John Dory, fennel, bouillabaisse jus; chocolate, ha7.7km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.