Bistro À Côté - Menu

the service was unfortunately between unhelpful and arrogant. the price/performance ratio of the menu was in order. but just: if you don't feel like a hospitable.

disappointing evening. pleasant terrace but kitchen without any interet: few choices, not very attractive and medium cooked dishes; frankly not very good ;deal to find there the rabanel paw .service approximate and unfriendly

simple bistrot: excellent gaspacho served with a slice of focaccia garnished with two cherry tomatoes and two crumbs of pata negra (not enough to my taste), cooked tuna and jumped vegetables followed by sorbets fruit of passion and raspberry. The card is not huge, but it all makes you want. We have lunched out in the little pass and shaded alley. fast and pleasant service. reasonable price.

pass on the fact of nauseabond odors on the terrace (sewer,). Green beans salad too salted with excess sauce.... Absolutely fade beef pot, served with mayonnaise (??????) and an entire egg on it (mode effect ?), without seasoning. Chicken potatoes or big salt were in the vegetable. Only dessert saved that meal from a strike. Thankfully, nice waitresses. a not above all recommended (as well a few years ago, damage).

I don't understand the negative opinion of some (especially with 3 or 4 reviews to the counter, one can wonder if it really ate there or if it's sabotage).bref, simple but tasty card: in tree green beans, foie gras, egg vinegar: a very nice assembly, then a legery brandade and unique in the mouth, and a superb little dessert Smiling staff, helpful and of quality.We appreciated the ease of the reservation, the reception of the manager, the fast service, a young Italian waiter applied. a regret: a white var has 18€ the half bottle, it is exaggerated and comes unnecessarily dirty the check. (10/12 would have been correct)Sommes can't wait to return.

I rarely leave messages and the few are often praises. I can only express my great disappointment following this deplorable experience. What a surprise we were coming to a bistro with some fame. from beginning to end enchaining errors and false notes. waiting for 20 minutes without having a simple glass of water, passing through the dishes served without even having the covers. unpacked dishes while the 4 people had not finished, but also wine that was flowing from all over the service (towels, covered). and again it is only a selection of the anecdotes... this day for the first time I write to share my immense disappointment. a good hearer, alice

We came to eat here in the summer of 2016 and we kept a very good memory. Hence our irritation during our last visit. The dishes were medium, partly too salty, and their price was too expensive. Service is bad. we waited 20 minutes, without being able to attract the look of one of the 4 people at the service to ask for the drinks card. after 20 minutes receives a large basket of well filled bread - without ordering anything. burlesque. the culminating moment was reached when the waitress paid the gaspacho on our friend - the only person who laughed was herself! Thankfully we had the morals at the top because the restaurant team really did everything to spoil the evening.

Bistrot A CoteArlesChef Jean Luc Rabanel.Attenzione a non sbagliare ingresso: avete l'opzione di scegliere o un ristorante 2 stelle Michelin oppure il semplice bistrot dello stesso chef Rabanel.Optiamo per il secondo: tipico locale come tanti bistrot nella splendida cornice della città di Arles, più spagnola che una città iberica pur nel sud della Francia.La cucina invece no: nulla di tipico, un percorso enogastronomico come un viaggio lungo la panamericana.Gusti in stile spagnolo rivisitati con ricchi tocchi di cucina mediterranea e francese.Ottima selezione di vini ed infine L apoteosi dei dessert: opere d arte a stimolare il gusto.Insomma un emozione da condividere in due, un viaggio nei...

we went to the restaurant in the middle of the afternoon and kindly asked if it was possible to book for a dinner in the week, not getting there with our phone. We had the impression of disturbing from the outset and made it felt. mr rabanel himself took our reservation by snoring and taking us from very high ; visibly aroused by our few questions about the kitchen served and making us understand that he was was was wasted his time, I quote: "We will not spend two hours to book a table in a bistro!". Important information: the gastronome himself has clearly answered the question of the difference between his restaurant adjoining the workshop and his "bistrot of a-côté", that it is only a sim...