We went to this restaurant to celebrate the anniversary of one of our friends last Saturday. The waitress was very nice at the beginning and at the end of a great coldness. It's still important the relationship in a restaurant. The advice provided by the waitress was not relevant to the fact that a beef tartare is either saying better when it is made to the machine compared to a cut to the knife. It starts badly, but with 3 of my friends, we still get tempted by this dish....The dessert when it had nothing exceptional, a cream burnt without interest and without natural vanilla....Besides the tapas that were excellent. The rest of the kitchen leaves to be desired...Break a nice disappointment...
Flat dessert formula that agreed to me this noon. Dish of the day: Merlu fillet Serrano sauce accompanied by carrots and turnips. I added pepper to enhance my taste of vegetables. The fish was well cooked just like vegetables. Dessert: basque cake with cherry accompanied by a raspberry coulis? Very good. If you take chicken with basquaise for several people, it will be served in a factout. It's up to you to share. He was accompanied by a gratin of potatoes. Curious but the guests ate everything! Special mention for bread: really delicious.
Pleasantly surprised by the value for money and...Quantity! I'm not a fan of the big rooms but the decor plays here on the inn effect and village square while decomposing space in several atmospheres at the same time animated and warm... the servers veevolt with the smile while respecting the privacy of your table. Anyway, it looks like a holiday and it's both good and maybe too copyy if you want to keep a place for the fabulous Basque desserts! The hic: You have to book...
a restaurant where I go regularly, where I am sure to eat very well and where it is very friendly. The dishes are rich, the products of excellent quality such as chipirons or gambas at the plancha but the must is the back of cod in Spanish. We cracked for dessert of the strawberry and rhubarb day with a ball of ice cream fruit of passion, a very successful trio. This restaurant is always crowded, so I recommend you book.
Reserva una mesa ahora
excellent inputs: marinated anchovies, shrimp, suffocated calamars. excellent fish, nice patterns, delicious ham, only flaw: dessert and calvados. the enjoyol consists of two ice balls in two cabbage filled with chocolate and cream. Strawberries: 6, the calvados just to wet the lip. Aïe aïe. in the norm of the france.
the reception is medium the idem service and the kitchen not terrible well but without more.Decu given what I thought to have. the tables care too close one of the other ratio quality average price. can do better.Do not deserve the back
But not the mood. dry chipirons, correct bar, average basque cake, impersonal service, big disappointment, but good, it recalls some memories.
a good address for gourmets, Basque or Spanish cuisine. meat, fish, vegetables, sausages, rich but very well cooked. beautiful wine map.
Reserva una mesa ahora
Very nice place very nice service very well Warm setting and congratulations to the chef for the meal I strongly advise him.
small super nice warm welcome apéro and tapas extra meal a regal me j adhere to this kind of cool ptit resto redo
