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/

"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."

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


Maurício
Maurício

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


Shanti
Shanti

deserves the detour because a little has the gap of everything. The dishes are a copious one. Everything is very good.Address has to remember! Ver carta


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


Laura
Laura

I didn't like the card immediately, it's long, the choice was quite peculiar. the presentation (restaurant, map, plates, service) was not very clean. We were in a hurry, specified it but didn't feel we were moving. I'm not going back. 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.


Luciana
Luciana

we went there a noon with a knowledge and accustomed to the places and everything was perfect, the very warm welcome and the dishes (a delicious and fresh paella!!!)A well appreciated mid-day break before taking back the work (like many client also present)Thank you for everything and very soon!!!


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. 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!

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plage de la Bouillabaisse, 83990 Saint-Tropez, France

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"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."