Sol y Luna sur Verneuil-Sur-Seine

We had a very good lunch, the service was excellent, and the welcome was friendly... but... yes, there's a but... we were at the back of the restaurant near the window overlooking what could only be described as an overgrown and very dirty garden. It's a real shame; a thorough cleaning is necessary... or perhaps a blind could be installed along the window with a tropical garden effect... not to mention the skylight, which, in my opinion, could use a good cleaning. I hope to return someday, and it would be good to consider addressing all of this... It clashes with the rest of the experience... no hard feelings.

I'd like to give more stars to reflect the overall quality of my experience at Sol y Luna. I had dinner there for my birthday, and from arrival to departure, the service was warm, friendly, and pleasant. The atmosphere was Latin, with beautiful music playing, sometimes upbeat, sometimes mellow. I ordered salmon tartare as a starter, the Bel Aloyau as a main course, and the Sablayon for dessert. Everything was so delicious! There was a perfect balance of flavors; the meat was melt-in-your-mouth tender, the vegetables were neither overcooked nor too tough, and the accompanying sauce was incredibly flavorful! The dessert was also a delight; I wished I had more room to finish it all! Which brings me to the generous portions (and I have a big appetite)! I will definitely be back!

It's very expensive for what it is. On the other hand, the people in the kitchen aren't Colombian or Latin American, and they don't speak Spanish, which says it all. The person who served us was very friendly, but I don't recommend it at all.

Fast service Very welcoming and professional staff I loved the amuse-bouche Decent portion sizes, well-prepared and high-quality dishes Menu with good value for money The only downside: The heating is rather weak

A very good restaurant in the heart of Verneuil, the service is perfect and the atmosphere is warm. The food is delicious, the desserts a little disappointing

Original and flavorful cuisine, from appetizer to dessert. Very warm welcome and pleasant atmosphere. I highly recommend this restaurant.

Still as good and original as ever.

We hadn't been back in a long time, and what a joy it was to find this restaurant again! The dishes were delicious, made with quality ingredients and beautifully presented. And thank you to the attentive waiters for their quick service! Great value for money. We'll be back!

What can I say? I have mixed feelings. First of all, I should mention that I'm a chef, and the motto of my Michelin-starred chef when I started out was, "It's the little details that make great restaurants." I ordered a two-course meal. STARTER: Braised Vire andouille sausage with porcini mushrooms, bacon, button mushrooms, Isigny cream, arugula, and fried onions. Very good; I finished it all. However, I'm still looking for the porcini mushrooms. And the andouille "seemed" to be andouillette sausage... Originally from Caen, I know Vire andouille very well. MAIN COURSE: Normandy sirloin steak, reduced beef jus with green peppercorns, roasted fondant potatoes, and baby vegetables. The meat was delicious, cooked to perfection. The baby vegetables were crisp and perfect, and the potatoes were fondant as described; a touch of salt would have been welcome. However, the addition of fried onions, like in the starter, was out of place here; the dish was perfect without them. SERVICE The bearded young man was perfect in his role as greeter and service coordinator. The younger man should be focused on service, not on a cafeteria, not on his cell phone, and staff issues should remain discreet and not be shared with the customer. It would be great if the chef came to the dining room to interact with the customers. But while the chef's hat, neckerchief, white jacket, houndstooth trousers, and pristine white apron are no longer fashionable, jeans that extend low enough to reveal the rest of the outfit... with a less-than-perfect apron, are also outdated. Otherwise, it wouldn't take much to create an establishment worth recommending. To be continued...