12 Tipps und Bewertungen
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- Fiona FishtalApril 17, 2015Local restaurant with convivial atmosphere. Great food (foie gras, pork & prune terrine, quail with amazing tomato & hazelnut sauce, charcuterie plate with wonderful bread). Definitely going back.
- Guy CorbetJanuar 31, 2015The slow-cooked lamb is exquisite, and the deep fried pigs head with tartare sauce is a one and only
- Try the home made foie gras. Really nice.
- Katie FNovember 24, 2012Ask for tomato sauce with your breakfast even though it doesn't need it! Taste sensation!
- Christine FaiMärz 18, 2015Tapas style dishes. Pigs cheeks were a standout. The cuttlefish was quite weird. Not cuttlefish texture like at all
- Andrew RichardsonMai 10, 2015Don't attempt to sit here for drinks. Very rude service. We were told there was a queue and we couldn't sit on our table despite nobody being there. Waiter just stared at us aggressively.
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