Local before arrival
Döner kebabs were prepared here until 2006. Perhaps that is why Bandol sur mer is more down-to-earth than many other restaurants that have dedicated themselves to the pursuit of French cuisine. The dishes of the evening are sketched on the chalkboard walls. It’s fitting that diners can watch Andreas Saul’s culinary team at work in the open kitchen. Make sure to reserve early: The few tables are quickly taken.
