Carré 2 Vigne - Toulon

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.

Refined cuisine, search and qualite practiced by a professional in a beautiful setting and with good service

Refuses while still open with tables available. I'm saying that we were polite, of course, without a reservation. We would have understood a refusal but we simply answer the no without greeting us no answer either when we wanted a good evening leaving. We were in shorts can also be the reason for refusal. In any event, contempt is a sign of ours, it was not necessary... not to make bad traders work!

We came tonight after 9pm without knowing if the kitchen was still open, but we just came back to ask. neither good evening nor nothing, just a no after our question "serve you again?". No explanation. I think our appearances of people in summer shorts in the middle of August didn't have any more. So we didn't eat there and saw the welcome, we'll never go. It's crazy to take it as seriously as it's just a restaurant in the city center of toulon. we were much better received at all the starred restaurants we could have done

We already knew the restaurant to have had a working dinner there a few years ago. We wanted to make him a couple again, it was perfect. refined cuisine of the amusing mouth to dessert.Friendly and discreet welcome. One thing is sure! They didn't steal their greedy bib! ;)-to be tested for gourmet restaurants lovers.