Barbarac - Carta

2 Rue Général Allard, 83880 Saint-Tropez, France, French Republic, 83990

🛍 Thé, Café, Glace, Italien

4.2 💬 14176 Reseñas
Barbarac

Teléfono: +33494976783

Dirección: 2 Rue Général Allard, 83880 Saint-Tropez, France, French Republic, 83990

Ciudad: Saint-Tropez

Menú Platos: 6

Reseñas: 14176

Sitio Web: https://barbarac.fr

"There were a lot of vegan sorbets, which was great. I would have loved to have ice-cream (with plant-based milk), but there weren't any. Still, I took lemon amd mango sorbet and it tasted delicious in a hot weather."

Menú completo - 6 opciones

Todos los precios son estimaciones en menú.

Marion Marion

Always very happy. Incredible selection and super tasty

Dirección

Mostrar Mapa

Reseñas

kimrichardson1
kimrichardson1

All sorbets vegan except 2. Cones not vegan. Choc 2 die 4


Rémy
Rémy

Comme d'habitude.....passage obligé quand on vient sur st trop !!!!


Mehdi
Mehdi

Very good ice cream. Very friendly young people who serve you with a smile. Ver carta


Sandra
Sandra

Difficile de choisir parmi tous ces parfums. Quelque soit le choix, nous n'avons pas été déçus. Qualité et quantité tops


Suzanne
Suzanne

Augmentation de prix, diminution de la quantite de pot de glace et restructuon du choix dessert dans labforule midi.... j aimais bien allais chez...


Arnoldo
Arnoldo

Super accueil..ça fait plaisir...les filles ont prit plaisir à faire plaisir.. et quand on mange une glace c'est essentiel du coup malgré la pluie les... Ver carta


Sandrine
Sandrine

Bonnes mais sans plus nous sommes habitués à des glaces de chez un artisan glacier. Le melon n’était pas assez parfumé. Prendre des melons plus mûrs peut-être…


Sebastien
Sebastien

The best of the best the best ice creams on the French Riviera great establishment of ice cream professionals if you pass by you will not be disappointed with your eyes closed


Kirani
Kirani

There were a lot of vegan sorbets, which was great. I would have loved to have ice-cream (with plant-based milk), but there weren't any. Still, I took lemon amd mango sorbet and it tasted delicious in a hot weather. Ver carta

Categorías

  • Thé Explore nuestra selección de tés reconfortantes, que ofrece tanto mezclas clásicas como exóticas. Perfectamente preparados para despertar tus sentidos, disfruta de nuestra gama para un momento de tranquilidad y sabor en cada sorbo.
  • Café Disfruta de nuestra rica y aromática selección de café, preparada expertamente para despertar tus sentidos. Desde el clásico espresso hasta los lattes cremosos, descubre la mezcla perfecta para comenzar tu día con una nota llena de sabor. Ver carta
  • Glace Una deliciosa selección de helados cremosos y artesanales con una variedad de sabores que van desde la clásica vainilla y chocolate hasta opciones únicas como miel de lavanda y mango picante, perfecto para satisfacer tu gusto por lo dulce.
  • Italien Saborea los ricos y diversos sabores de Italia con nuestro menú, que ofrece pasta clásica, risottos sabrosos y platos tradicionales de carne y mariscos, todos elaborados con ingredientes auténticos y pasión. ¡Buon appetito!

Comodidades

  • Enfants
  • À Emporter
  • Carta
  • Familles Avec Enfants
  • menú
  • Accessible Aux Personnes En Fauteuil Roulant

Restaurantes Similares

La Vague d'Or

La Vague d'Or

plage de la Bouillabaisse, 83990 Saint-Tropez, France

Carta • Français • Provençal • Méditerranéen • Cuisine Créative


"we had the 5 course menu, 1 normal, 1 vegetarian. the vegetarian was good but not up to the standard we experienced in similar establishments and not on the level of the non-vegetarian. waiters also did not mention it. it was just a small part on the bottom of the menu. we felt that's also about the appreciation it got from the chef. in our opinion, if u offer a vegetarian menu, it must be on an equal level as the rest of the menu. it wasn't (seems as if les légumes alone just are not much of an inspiration to the chef which clearly reflected in the courses). it wasn't bad but from a 3 star restaurant I expect fireworks even without meat; especially if the theme is provénce. the normal 5 course menu was good but the overuse of grapefruit started to annoy me after the second time 4 or so slices were used on my dish as it was way too sour, clearly overshadowing the other flavors and the note of sour even persisted through the coursesafter the palette refreshener which also contained some lemon notes came the dessert (kind of lemon tart) which was so sour that we both could not finish it. it was like a punch in the face after such perfectly and tastefully balanced 4 previous courses that explored familiar and unfamiliar flavor profiles and combinations (on a deserved 3 star level in my opinion - even though I missed obvious associations to la provénce). the rest of the desserts (which seemed to make up of 30%+ of the overall food volume; no idea why such an emphasis on sweet/sour for just a 5 course meal) couldn't help and were clearly on a much lower level as the rest of the food which was very disappointing to us. also, to be honest, lemon notes belong more to Italy than to the provence (google oops I dropped the lemon tart). all in all a mixed experience which started strong and gradually worsened. A bite into a lemon or grapefruit would have given me a purer taste of la provence if i wanted to explore the perfect sour note. service was excellent, excited and friendly. wine pairing good."

La Cuisine De Cesar

La Cuisine De Cesar

45 rue Paul Bert, 83120 Sainte-Maxime, France

Carta • Kebab • Cafés • Français • Asiatique


"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."