Les meilleurs restaurantsde cuisine grecque en Gard

11/12/2025: Superb and delicious. The welcome and service: attentive, engaging, and open to sharing opinions => perfect. A wonderful encounter with the chef and the creator of the establishment, an incredible person who shares her story through her restaurant and is very attentive to her customers. The dishes are authentic, far exceeding our expectations, fragrant like those from Italy, and delicious.

09/12/2025: Better than in Athens! The waitress was very friendly and the food was incredible!!! Everything is homemade!!!

27/01/2026: Friendly welcome, good kebab that didn't leave me hungry! Quick service.

12/01/2026: I regularly walked past Le Grec Italien in Remoulins, near the Pont du Gard, thinking I'd give it a try, but twice the place was closed for the holidays. I finally got to go in early January, when it reopened after a 15-day closure, a time when you'd expect a completely renovated establishment with a thorough cleaning and service ready for the new year. The experience left me with mixed feelings, and I probably won't go back unless there's a noticeable change. Le Grec Italien presents itself as a Greek/Italian, halal restaurant. From the moment you enter, you understand that this isn't a place to relax: the space is vast but impersonal, cold and austere, with no decoration, no background music (even a simple soundtrack would help), and no warm lighting. The poor acoustics give the impression of a construction site canteen. The staff seems to be the owner and his wife; the welcome is polite but strictly functional, lacking warmth or any desire to build customer loyalty. The menu is very extensive, too much so for such a small establishment. Pizzas, kebabs, burgers… a variety that clearly exceeds what can be handled with quality. The limited opening hours (lunch and dinner only) further complicate matters. The products are standardized and industrial: bread, sauces, and bland kebab meat. Several customers even mentioned pizzas that tasted like they were frozen, which accurately reflects the overall quality of the offering. A key point is the presentation of the dishes: sauces and fries are placed directly on the paper placemat, which sometimes spills over onto the tray. The sandwich is wrapped in aluminum foil with a single, insufficient, tiny napkin. This way of serving gives a real sense of disrespect for both the food and the customer, reinforcing the image of an industrial and careless service. Regarding hygiene, I went there just after the reopening, a time when one would expect a thorough cleaning. However, baseboards, tile edges, chair legs, electrical outlets, and light fixtures were visibly dirty. This doesn't seem like a one-off oversight, but rather a recurring problem. A thorough cleaning would immediately improve the place's image. The only truly positive point is the food: decent taste (3/5) and enough to satisfy an appetite (4/5). I'm trying to distinguish between what one can expect from fast food and the minimum standards. We're not asking for gourmet cuisine, but hygiene, service, and atmosphere remain essential and achievable basics. Here, it's convenient, but not enjoyable.