Definitely TRY the pata negra (esoagnol black pig) with roasted potatoes. It's meant to be eaten on your knees. Otherwise, this restaurant doesn't look like much at first glance, but push through the door and you will be greeted in such a friendly manner that just for that you will come back. But the welcome is not everything in a restaurant, what you eat there is also important and there you will be seduced again. The meat melts in your mouth, the sauces are perfect and the wines are heady. And I haven't yet talked about the delicious shaded terrace...
We did not manage to dine at the restaurant but they were not polite!very poor service and they do not know how to use fork. we booked via fork at 1pm for 2pm service we arrived at the restaurant at 2 pm only to tell us that the kitchen is closed and that it is our fault. no sense of apologizing note: the fork had confirmed our reservation we received a cancellation at 5pm 3 hours after)
A hidden gem, I found it by chance and was not disappointed. I had the sea bream ceviche with strawberry and lime, followed by the Patanegra pluma and finally a homemade speculoos tiramisu. Really delicious, I won't hesitate to come back in summer to enjoy the terrace!
Excellent service and very welcoming. Food was very good, plates hot and a good choice of wine. The fish was light and flavorful. All in all an excellent lunch and we will go back
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Wir waren an diesem neuen Ort nicht nur für uns, sondern auch für TripAdvisor. Ein schönes Restaurant mit hochwertigen Speisen und leckeren Desserts. Fotos sprechen für sich. :
We went to this new place not only for us, but for TripAdvisor as well. A nice restaurant with quality food and delicious desserts. Photos speak for themselves.:
Very good cuisine and a friendly welcome. The products served are of very good quality. I warmly recommend. Damien
Very good food, excellent, friendly service. Highly recommended.
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restaurant always very pleasant with a beautiful shaded terrace
Nouvelle carte très attractive. Service top ! Merci!
Entrecôte De Bœuf Rassie Sur L’os (4 Semaines/250Gr. Sauce Aux Champignons Du Moment
Filet De Dorade Peau Croustillante, Crème De Homard Et Orzo Pasta Au Parmesan
Suprême De Volaille Façon Rossini, Gratin Dauphinois Et Légumes Du Moment
Velouté De Courge Butternut Aux Éclats De Châtaigne Et Dés De Foie Gras
Feuilleté Aux Escargots De Bourgogne En Persillade Et Légèrement Crémé
Entrecôte De Bœuf Rassie Sur L’os (4 Semaines/250Gr. Sauce Bearnaise
Duo De Saumon : Gravlax De Saumon Aux Agrumes, Aneth Et Saumon Fumé
Crêpe Flambée Façon Suzette, Zestes D’agrumes Confits Et Son Sorbet
Poêlée De Crevettes Au Lait De Coco Et Curry Rouge , Riz Basmati
Souris D’agneau Cuite À Basse Température, Tagliatelles Fraîches
