L'encierro - Le Grau-du-Roi

Fresh and seasonal products, homemade cuisine, excellent ratio quality price formula at 14,90€ in the afternoon shaving what it takes: We're not going out of the restaurant with hunger. A must-see address on the king's grau, we go there regularly and have never been disappointed. This photo articulation of an entry into the menu at 14,90 €: anchovies salad with its ribbon: simple but excellent and a dish: drunk or I no longer know the name, excellent aïoli peach sauce as well and very well presented. Very welcoming and smiling

Very good sintered mussel. For me, they're better. Pro the price accommodation is very correct. I recommend. I'll eat a faith every year at home and go on vacation and I'm never disappointed.

Very good restaurant. All the dishes were excellent. From the entrance to the dessert. From home, a pleasure. The waitress (patrone too I think) was very helpful and very kind. A very good quality price. Thank you.

Uncontournable in the Grau! You have to spend a holiday at the king's grau. Never disappointed, the bull is excellent, but the rest also: I recommend to the pikes of Saint-Jacques de chorizo. I point out that other fries are at home and delicious, it’s rare.

La bonne adresse specialité Camarguaise Bonne acceuil et les repas sont exellent La Gastronomie Camarguaise en quelques mots... Taureau de Camargue AOC , Riz de Camargue, Pélardon des Cévennes, agneau de Provence, fleur de sel de Camargue, olive oil, fish and seafood... so many exceptional products that are the expression of a generous terroir shaped with a passion. Resolutely colorful, full of life and flavors, the Camarguese cuisine enchants the senses of gastronomes and the finest gourmets. Here is a small overview of the must-sees of Camarguaise gastronomy... The Bull of Camargue AOC The bull of Camargue owes its type to the conditions of herd breeding which pasture in semi-liberality in the vast expanses of the country of Camarguais. With a low level of fatty acid compared to other French breeds, the Bull of Camargue AOC is very appreciated for the finesse of its meat and its unique taste. Cooked in lamella marinated with olive oil seized at the plancha, it is a real treat! The Riz de Camargue The Riz de Camargue is cultivated in the middle of nature since the Middle Ages. Benefiting from a protected geographical indication (IGP), it accompanies both a Camargue bull carpaccio and a dorade net. You can cook it white and long or prefer it colorful and complete. If you already have water in your mouth, you only have to book your table at the restaurant and discover the Chef’s culinary specialties!