Racines

"Leave the noisy Chaussée d'Ixelles and walk past the grocery counter into this delightfully vintage restaurant, which is awash in Mediterranean details and boasts an delightful terrace. Welcome to this authentic Italian establishment, where the chef will take you on a culinary journey from the north to the south of the Boot. Try the house-made tagliolini with parmesan and earthy cavolo nero, or the intensely flavoursome San Marzano tomato flan, drizzled with olive oil. The chef's creative and meticulous take on traditional recipes shines through. Featuring an impressive range of Italian labels, the wine list is well worth exploring." - Michelin Inspector

"In this cobbled street of Toulon's old town, where the terrace is smoke-free from May to October, you can tuck into delicious "cuisine de producteurs" (as the chef calls his cooking). A champion of local produce and the terroir, he concocts good seasonal dishes with a fondness for vegetables – to wash down with natural and organic tipples: ravioli, burratina and a poultry jus with chanterelles; thin slices of Aveyron pork, potato gratin with Le Beausset saffron and organic vegetables from Provence; roast Solliès figs and arlette biscuit." - Michelin Inspector

"The roots of this bistro are connected with the family history of the young couple who own it: on one side of the family, a butcher's shop specialising in choice meats (especially milk-fed veal from Limousin) and on the other, chickens and orchards. The chef, previously sous-chef at L'Esquisse, knows all about good ingredients: shallot tarte Tatin, Greek yoghurt; quasi de veau, medley of mushrooms. Friendly front-of-house team." - Michelin Inspector

"A stone's throw from Étaples marina, Pierre Chavatte's restaurant sports a contemporary decor with wood details, and the kitchen as a backdrop. Generous and precise, particularly when it comes to sauces, the cuisine is a hit. The prawns with spinach, black garlic and cashews are a pure delight; the oh-so-tender red mullet is elevated by a bouillabaisse-style broth. For dessert, the pear in spiced wine sees an interplay of textures. A sincere, warm and indulgent spot." - Michelin Inspector

"Simone Tondo, a chef of Sardinian origin, runs this charming bistro-cum-wine cellar, having made the excellent decision to turn it into a traditionally styled osteria. The chef's cooking is firmly rooted in Italian produce and he gives free rein to his creativity with a carte blanche menu and daily specials. These present a choice of down-to-earth Italian dishes that are rife with distinct flavours and carefully prepared from well-chosen ingredients: vitello tonnato, polpette al sugo, ricotta ravioli, spinach and squid." - Michelin Inspector