Carré 2 Vigne - Toulon

Stay away, dear for the frame, the service and the gluante hygiene plate and medium toilet lady is not always nice

Very good restaurant. refined cuisine made home with fresh products. It's all good, from amusing mouth to dessert. the wines offered are also of very good quality. The reception is perfect, in discretion, simplicity and elegance. I strongly recommend this restaurant toulonnais, it's a safe value. But it's small, so think about booking!

Subtle decor, warm service and especially delicate, fine and delicious dishes. few choices ms an out of standard freshness! We want to taste everything. We've had an exquisite moment! Thank you. We'll be back.

Excellent time spent in this restaurant both at the plate level and for the service. very good flavors in the dishes offered. freshness of the constituents, research in the association of the different mets. service efficiency and refinement come to perfect the meal during which everything helps you to spend an excellent evening. to be recommended for those who appreciate the meals worked and well served. Excellent address.

It is a small restaurant that I saw is carried by your wife (in room) and her husband(cocina) and as it usually happens when the owners or employees involved take it, the room is usually charming and helpful trying to make the dinner safe and pleasant. The kitchen with so lights and shadows, but generally good with some critique but nothing to bother or make you think it's bad kitchen. The appetizer was a gazpacho with chorizo:It was good but it's not the best I've ever tried and the chorizo doesn't understand it kills the taste but I understand why they love it in France. Vegetables with cheese cream: good with so good things and bad but good, I liked it. The paella rissoto (as always with chorizo.the amoooor!!!!!!) It was good even if I got more to the dente and knew more than desired to ricord (but it was good).fallo on the plate is to put rock mussels and not leave them open at all, they have to eat it to the comensal and diminish the value of the mussel. The seconds, more of the same, seem good, but with so faults. St.Peter; it was good something past but not because of the chef's fault, but I got a little less the black pig (I think it puts in the chochinillo menu, but for me it was pig, he excused it because in spider he eats very young)It was very good with his salsa that is appreciated. The fish and meat carry the same garrison and puré with the difference the fish with roasted potatoes and the pig with polenta. I think the garrison was very good, but in my humble and without it being a critique I would have to change it so it didn't look the same. The desserts.Pannacota with toffe:good but I advise you to eche less toffe and to put something that makes contrast and not linear (uncritical advice that I like)The coulan or in francia call it otherwise that I don't remember (because I'm not going to talk about it because with my due respect is good but I shouldn't be on the menu for something that jumps in sight). Summing up I like it, I hope to come back and even though I put some criticism it is for you to improve that I'm sure they do.