Les meilleurs restaurantsde cuisine barbecue/grillades en Bordeaux

27/11/2025: Pure bliss! Refined and high-quality cuisine. Don't hesitate, you won't be disappointed.

26/11/2025: The food is good, and the price is great value. I ate there again yesterday. It was delicious.

01/04/2026: I came for takeout, and was initially greeted by a waiter with a deep but professional voice. After much discussion about what was available for takeout, I finally decided what to order. Meanwhile, a woman, presumably the manager, intervened and wanted to start the whole process over. This resulted in a flurry of activity: she wanted to know, I wanted to explain, and the bartender wanted to emphasize that everything was fine. I placed my order, was told to expect a 20-minute wait, ordered a beer, and tried to find a table while I waited. The manager reminded me that I couldn't sit there as it was reserved for customers. Apparently, I'm not a customer in her eyes. She directed me to a high table near the entrance, a spot usually reserved for the security guard or the waiter, located between the kitchen and the entrance—a perfect spot for someone who wants to feel excluded. I told the waiter I'd prefer to sit somewhere else because I wasn't comfortable in that place, and he agreed. So I sat down at another table next to the bar. No sooner had I sat down than the same manager came running up to tell me it wasn't possible. It has to be said, the restaurant was full; out of roughly 220 seats, there were only 5 customers! I told her that her colleague was fine with me sitting there, and I heard her whisper to him and the other waitress that we shouldn't do that. Apparently, she thinks she knows everything about how hospitality should be managed (that's sarcasm, in case she takes it literally). Some people's life goal is to go to the moon, while others' is to show they're in charge. "A chef is made for a chef," Chirac said. My beer arrived two minutes later, two-thirds beer and one-third foam. I think the waitress is still getting the hang of things. Five minutes later, the order was ready. A ten-minute wait instead of the promised twenty minutes—tough luck, I had to finish my beer as quickly as possible. The waiter, in a hurried tone, like someone who didn't really want to talk, told me the bill: 44 euros. I paid! And I took my order, happy to escape this atmosphere that made me feel unwelcome. Back home, no luck, no cutlery, no napkins, and I was told to eat with my hands. A return to basics, some might say. The price you pay for poor service, I'd say. Luckily, the food was good, which made me realize that at least the chef wasn't judging. A little advice for this suburban restaurant owner (related to the restaurant's location, of course 🤨): Focus on the quality of service rather than judging customers based on appearance. Otherwise, become a bouncer in a nightclub. There are other ways to boost your self-esteem than using others to soothe your neuroses. (To whom it may concern!)

28/03/2026: Nice, but the food deserves better for a place that serves meat. The decor needs updating.