Restaurant Rivollier sur Aveize

We had a wonderful evening at this restaurant. The welcome was warm, the food was flawless, and the ingredients were of excellent quality. The presentation of the dishes was truly perfect. We highly recommend this place. Many thanks to the entire team.

No air conditioning or fan. Sinô is great.

A truly successful celebration thanks to: the kindness of the team, the quality of the food, and the open space overlooking a magnificent park (with a special mention for the mulberry tree offering welcome shade and undeniable charm). Well done and thank you!

A restaurant with dishes based on traditional cuisine, surprising but not exotic. Original, for example, a basil sorbet as an amuse-bouche—a simple idea, but unusual and very well executed. The chef has a knack for harmonizing flavors. Efficient and professional service; a place to spend a pleasant time.

Very good restaurant, warm welcome and good food, though a bit pricey.

We celebrated our 50th wedding anniversary at this unique restaurant. Everything was perfect. The staff was attentive to our needs, ensuring the party ran smoothly. With beautiful weather, we enjoyed an aperitif in the garden before sitting down to dinner. The meal was sublime, all homemade, and the portions were generous. All 50 of our guests thoroughly enjoyed this wonderful restaurant. We were able to plan our entire event with Guillaume, the restaurant manager, the week before. Everything went exactly as we had requested. Our celebration was a great success, largely thanks to the restaurant staff. We thank them very much.

Creative and high-quality cuisine, warm and attentive staff.

We had a wonderful time as a family; everything was perfect from the aperitif to the coffee...a restaurant you absolutely must try...and which deserves a 🌟

Excellent restaurant. Beautifully presented dishes. Warm and attentive staff. We had a lovely time with our family.

First time for us and the food was fantastic. Superb culinary discoveries: basil ice cream as an amuse-bouche and cauliflower soup as a starter. Bravo to the chef!