Le Verger des Kouros  

Between table and hotel, Alain, Serge, and Gerard Kouros have managed two warm establishments that are welcome in the Toulon air. The first restaurant is surrounded by nature with contemporary architecture and two hectares of old olive trees. Three minutes away, the Hostellerie Kouros, with pure-design rooms, is also very luminous. On the plate, Alain and Serge (in the kitchen) continue to offer a sensible voyage between the Mediterranean and local Provence. Half-cooked duck foie gras and white bean puree and semolina or, in winter, with vanilla pear and Banyuls caramel; cheese ravioles in tomato puree; pan-fried shrimp; salad of green beans and lemon confit; truffled farm cheese and olive oil; sesame nougat.... The brothers nurture the welcome, as well, and the 100-reference wine cellar includes excellent foreign vintages as well as those from the Var, and a most welcoming opening option for less than 20 Euros. A festive table that's never short on ideas.