Great restaurant!
Unrivaled value for money, fresh, homemade products, a super friendly boss, what do the people ask for?
I highly recommend!
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Romain Leclef
.
18 août 2024
10,0
Top service and great homemade dishes
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Sylvain Bontemps
.
18 août 2024
10,0
I found everything I was looking for; very warm welcome, unbeatable value for money. I highly recommend!
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Colin Mayerus
.
15 août 2024
10,0
Accueil très gentil, serviable. Il faisait chaud, la climatisation a été allumée pour nous. Nous avons choisi un aïoli, vraiment excellent. La bonne surprise est l’affition, vraiment très raisonnable.
ppinchart
.
09 août 2024
10,0
Very kind, helpful welcome. We had a wonderful aioli cooked especially for us. A nice surprise was the bill with a really very reasonable price.
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Patrick Pinchart
.
09 août 2024
8,0
The food is generous and excellent (we tasted the gizzard and bacon salad, the burger, the breaded camembert and the entrecôte...). The fries and crunchy vegetables are also very good. Beautiful setting and good service.
Very nice karaoke evening!
I recommend this place!
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Florilene Munoz
.
12 juillet 2024
10,0
An exceptional restaurant, the staff always in a good mood, the dishes are as qualitative as they are quantitative, we enjoy it!!!!! Everything is homemade, it is rare today to find establishments like this.
I recommend this restaurant
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Nicolas
.
16 juin 2024
10,0
Great time, very good dishes with fresh produce.
Menu at €19.50, starter, main course, dessert 👍
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Céline Bubu
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09 juin 2024
10,0
Had a lovely time with a couple of beers and nice food. The owners were great and the waitress super friendly. Can definitely recommend coming, if only for a beer on the terrace!
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Pascal Siegrist
.
02 juin 2024
10,0
This place is under new ownership as of March '24 so maybe they are still trying to get it together. It's less friendly and welcoming than it used to be and the fare is pretty basic. At €43 for a lunch for one of magret de canard, pichet de vin rouge, cafe gourmande I'd say it was overpriced. Mediocre, but I'm afraid that's what one gets these days at small, inexpensive French restaurants where they don't have a properly trained chef, just freezer to fryer.