Le Ferrat - Carta

252 route du Plan de la Tour, 83120 Sainte-Maxime, France

🛍 Thé, Pizza, Hôtels, Français

4.6 💬 41 Reseñas

Teléfono: +33493765050,+33494430009,+33493765365

Dirección: 252 route du Plan de la Tour, 83120 Sainte-Maxime, France

Ciudad: Sainte-Maxime

Menú Platos: 35

Reseñas: 41

Sitio Web: https://www.fourseasons.com/capferrat/dining/restaurants/le_cap/

"As always, the Four Seasons delivers an exceptional experience. Le Cap was as delightful as always an idyllic setting, inventive and tasty dishes beautifully presented, new wine discoveries and a lovely experience overall. Above all, every single person on the Four Seasons team is gracious, thoughtful, attentive and happy."

Sydnee Sydnee

very good cuisine. friendly welcome .plats copious. very well .. quick good fresh .. all to give the urge to return

Dirección

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Reseñas

Laure
Laure

a real success exelling cuisine, friendly staff. we are every noon in the winter and spring period and sometimes in summer


SarahR
SarahR

Without question it’s one of the best meals we have had. It will be a memory of a lifetime. The food and wine were 10 out of 10.


Maurício
Maurício

home cooking the week excellent products the boss offers pizzas on Friday evening Saturday evening and Sunday evening to take away. Ver carta


Guest
Guest

Outstanding food, great ambience and stunning views. Staff was doing the best job they could but felt like the restaurant is short on staff


Клементина
Клементина

Roquefort burger a real delight.a small restaurant that is worth being known homemade kitchen with super nice and welcoming bosses with really cool formulas


שובל
שובל

Very good and hearty. I stopped by chance and really not disappointed I recommend it to you. Quick service. representative or family I noticed a service at the top Ver carta


Stelian
Stelian

we went there on the noon during our holidays, the home cooking is excellent so we went back on the weekend to taste their evening pizza because they were advised and frankly not disappointed! we will return to this during our next holidays at st maxim.


Luna
Luna

small simple establishment located in the artisanal area of the ferrat camp. it does not pay a mine, but the welcome is very warm and the homemade dishes are very good and well presented. We tasted the fisherman's pot (excellent,) the couscous, and the calf's head.Perfect and we return there regularly.


Iris
Iris

As always, the Four Seasons delivers an exceptional experience. Le Cap was as delightful as always an idyllic setting, inventive and tasty dishes beautifully presented, new wine discoveries and a lovely experience overall. Above all, every single person on the Four Seasons team is gracious, thoughtful, attentive and happy. 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.
  • Pizza Sumérgete en nuestras pizzas perfectamente horneadas, elaboradas con masa lanzada a mano, rica salsa de tomate y una mezcla de quesos gourmet. Cada rebanada estalla con ingredientes frescos, asegurando un bocado delicioso cada vez. Ver carta
  • Hôtels Descubra nuestra selección curada de hoteles premium que ofrecen un confort inigualable y un servicio excepcional. Ya sea que busque un retiro acogedor o una escapada lujosa, nuestros hoteles prometen una estancia inolvidable con servicios exquisitos.
  • Français Cocina francesa clásica que muestra una elegancia atemporal, nuestro menú ofrece platos ricos y sabrosos elaborados con técnicas tradicionales y ingredientes de temporada, prometiendo una experiencia culinaria inolvidable. ¡Buen provecho!

Comodidades

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"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."