"for amateurs know that this tablation is not used as shells (producers are ct or dessert. Small restaurant, about 20 maxi cutlery, so mandatory booking. Welcome courteous and friendly by the owner who provides the service, a lady in the kitchen takes care of the preparation of the dishes, very good wines and craftsmen of the corner. It is prfrable to confine itself to the level of the dishes on the octopus, an admiral dish of the resto (the boss flows more than 8500 kg per year), the knives, the seiche, the calamar, the grilled vegetables faon escalivade catalane. The redt net is too cooked and without a lot of got. A little less is that all dishes are seasoned with the mme mlange, which makes you find the mme got with different products, an effort is made this level. It appears that we have very well mang, with a kitchen and a service we can no longer be simple, but agrable, the portions are gnreuse, I advise this tablation."
