Le Brulot Pasta Vino - Antibes

Excellent, cosy restaurant specialising in wood fired cookery. They use (or at least they did when we went) Beech and Oak wood to cook the majority of their dishes. The Socca was crisp, nutritional with a fruity olive oil finish, the entrecote charred and caramelised but expertly medium rare in the middle. The potatoes were somewhere between chips and roast potatoes whilst the wood-fire finished apple tarte was as comforting as one would hope it could be.

WOW, what a taste explosion. I can only recommend this restaurant.

What a surprise and a gem. We had the socca as appetiser, then ribsteak and oven-baked truffle pasta. Absolutely delicious and such a friendly service. Thank you very much Jonathan!

We didn’t book. Nice table outside. Service very attentive (and multi lingual); food and wine delicious

Great food, but the wait was a little slow, over 45 mins for food to arrive, but beat steak we had on the cote azure!