Logo Blanc Skab

Du Mardi Soir au Samedi

Pour le Déjeuner de 12h à 12h45

Pour le Dîner de 19h30 à 20h45


Le restaurant sera exceptionnellement fermé Samedi 25 Octobre et Mardi 11 Novembre 2025 Midi & Soir


Fermeture Annuelle du 29 Septembre au 07 Octobre 2025
Réouverture Mercredi 08 au soir

Restaurant Skab
7 Rue de la République,
30000 Nîmes

Open From Tuesday Evening to Saturday
Lunch : 12h00 to 12h45
Dinner : 19h30 to 20h45
 

04 66 21 94 30

Gâtez vos proches avec les coffrets et chèques cadeaux SKAB
Labels Skab Nîmes

A LA CARTE

Our Starters

  • The Mediterranean Prawns
    Roasted prawns from Grau du Roi, Jerusalem artichoke royale enhanced with mustard from Nîm’grain, tender root vegetables, tartlet filled with prawn tartare.
    54 €
  • The Scallop
    Lightly seared scallops, cauliflower cream refreshed with Reinette apples from Le Vigan. Apple segment poached then roasted. Scallop beard blanquette enhanced with Pépine cider.
    58 €
  • The Butternut
    Locally grown butternut squash slowly roasted, black trumpet mushrooms sautéed and in a creamy purée, warm shavings of Colonnata lard, Cévennes sweet onion cannelloni wrapped in spinach greens.
    44 €

Main Courses

  • The Mediterranean Seabass in two ways
    Steamed and grilled. Shellfish ragout bound with carrot and enhanced with ginger and coriander. Carrot and coriander barbajuan.
    62 €
  • The Monkfish
    Medallion of monkfish slowly sautéed. Half-moon of tender pumpkin, Swiss chard ravioli. Velvet sauce with Swiss chard greens.
    58 €
  • The Baeza Brothers’ Chicken in Two Ways
    Low-temperature cooked breast and confit leg. Traditional poultry quenelle. Crispy tube filled with creamy porcini mushrooms enhanced with coriander. Roasted chicken jus.
    58 €
  • The Venison
    Venison tournedos cut from the fillet, lightly roasted. Quince as cake and chutney. Parsnip cream patty. Hunter’s sauce with pieces of Grenoble walnuts.
    65 €
  • The Beauce Hare in Two Preparations Starting October 14, 2025
    Saddle prepared in the Carême style, thigh in a Sénateur Couteau-style stew, served with root vegetables and seasonal mushrooms. Stew sauce.
    69 €

Our desserts

  • Mr. Comte’s Chocolate
    A play on textures featuring chocolate from “Eric Comte” with Collautti chili, cacao Sacher biscuit, creamy chocolate with sweet Cévennes chili, and cacao sorbet.
    28 €
  • Signature SKAB Vanilla soufflé
    Signature “Skab” soufflé return from Madagascar, soft vanilla biscuit in the spirit of a club sandwich, cream with olive oil from Jean Jean. Vanilla sorbet.
    28 €
  • The fig
    Local fig roasted with citrus and in marmalade, pieces of pomelo and candied zests, crispy granola, ice cream infused with cinnamon.
    28 €
  • Cheese Platter
    From Monsieur Vergne and goat cheese from Mr Rio .
    28 €