Tasting Bandol Wines & Visit of Cellar (in English)

Vineyard visit in Gyropode, visit of Cave & Tasting Wines of Bandol

Toulon Traditional Food Tour - Do Eat Better Experience

Full-Day 3 Village Tour of Provence: Splendid & Secret

5-HOURS PRIVATE Sightseeing Tour of the Provence from La seyne, Toulon cruisesl

Speleology, Exploration inside a secret cave

Cellar Visit & Bandol Wine Tasting (in French)

Sea kayaking in the heart of the Ramatuelle Nature Reserve

Apartment Brothers Under the Sun

Villa To Infinity And Toulon

Apartment That's Refreshing

Apartment Sublime Shorelines

Apartment Golden Promise

Le Saint Gabriel

In the heart of Toulon, opposite the bronze statue Génie de la Navigation and in the shadow of the Frontale du Port (the 1950s listed buildings by Jean de Mailly that divide opinion), is chef Romain Janin's bistro. The menu celebrates the food culture of Provence, putting a twist on fresh local ingredients: Tamaris mussels au gratin; wild prawn ravioli; egg mayonnaise with summer truffles; courgette flower fritters; lamb shoulder confit; textures of beef tongue. Each plate is brimming with generosity and suggests savoir-faire to spare. The atmosphere here is relaxed and friendly, with service provided by staff who move between the cast-iron bistro tables and rattan chairs in sailor-style stripy T-shirts. A really great place that won't break the bank.

Racines

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.

Le Pastel

Just a stone's throw from the harbour, this restaurant is a great success. With dishes such as semi-salted skrei with mussels, spinach, a shellfish jus with curry and lemon leaf, the chef's cuisine is very much in tune with the times. A cordial welcome and professional service from the owner.

Au Sourd

A true Toulon institution, created by an artilleryman of Napoleon III, who went deaf while fighting, as referenced in the name. You can't really argue with what the chef offers: his cooking draws whole shoals of fish-lovers (bouillabaisse and bourride made to order, fried red mullet, rainbow wrasse, sole etc, depending on the catch) in a chic and contemporary atmosphere.

Beam !

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.