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Contribute Feedback What User likes about Petit Sud:
We came to lunch a day of rain but the South put the sun in our plates, MERCI! Focaccia with an ultra creamy burrata, melted cornets and sweet potatoes so greedy. Great dessert lover, I congratulate the pastry chef! I have nothing to say, the room team is very welcoming and warm while remaining discreet. Barman's creations also deserve a visit. It's all right, bravo to the entire South team. View all feedback.
What User doesn't like about Petit Sud:
Three adults on two tables with reservation. No presentation of off-board dishes... Disappointed cold dishes. Pommes de terres spoilées pour ne pas dire autre thing...vin au verre présenté comme bon faux)... Gardé votre RIB et votre cheque Monsieur) , pour nous c'est termine chez vous ... ainsi que d'autres ... We arrived smiling, we left in silence politely after paying of course...We are not here to eat gratos.Very... View all feedback.
Very nice place... or you can eat quietly...
Nice restaurant. Health pass not requested on arrival (Tuesday 21/12)!!!
Three adults on two tables with reservation. No presentation of off-board dishes... Disappointed cold dishes. Pommes de terres spoilées pour ne pas dire autre thing...vin au verre présenté comme bon faux)... Gardé votre RIB et votre cheque Monsieur) , pour nous c'est termine chez vous ... ainsi que d'autres ... We arrived smiling, we left in silence politely after paying of course...We are not here to eat gratos.Very disappointed, you lost in quality and welcome... And long-standing customers You could have made your reflection in my presence...I would have known what to answer you always very politely, sir... Sure.
Nice view, friendly atmosphere and map of licious.
The best restaurant on the seafront on the Mourillon beaches. Very friendly welcome. The map is quite original, there are very large entries to share with, among other things, grass marrow bones or a persilted butter mold mussel. In flat I recommend the calf rib but above all the pluma with its reduction of very concentrated homemade meat juice. Pastry chef to remain so all desserts are worth the detour. Good surprise for an interesting quality-price ratio for a beachfront establishment.
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