Toulon sits firmly in Provence, and the easiest way to notice that is through food. Olive oil, garlic, tomatoes, herbs, vegetables and Mediterranean fish appear again and again, often in dishes that value good ingredients more than elaborate presentation.
A market such as Cours Lafayette is a useful starting point because you can see the raw materials before encountering them on restaurant menus.
Try something specifically Toulonnais
One local speciality worth looking for is cade, a thin savoury pancake made from chickpea flour and traditionally baked at high heat. It is closely related to socca further east along the coast and works perfectly as a simple snack.
Tapenade, olives, anchovy-based flavours and seasonal vegetables are other easy introductions to Provençal eating.
Do not over-plan every meal
Part of the pleasure of eating in southern France is leaving room for bakeries, markets and small discoveries. Not every lunch needs to be a destination restaurant.
I would combine one good seafood meal with simpler Provençal food during the rest of the trip. Buy something at the market, stop at a bakery and try dishes you recognise from the region rather than defaulting to international food.
Toulon’s food culture is not separate from the city. It is in the market, harbour and neighbourhoods – which is exactly where you will already be exploring.