De Drie Kalders - Menu

a very good welcome without reservation from our parta beautiful map, good products, and a warm setting in a beautiful vaulted cellar in brief a feast has redo

frame or long this cross will look for a treasure. me who is very careful with the skull .the chef and his kitchen and the reflection of what he does on our plates ...

the kitchen is good without being exceptional but the frame is really nice and the waitress adorable and attentive! We went there with a baby and they made us anticipate all his needs.

always a real pleasure to eat this restaurant. service and meal at the top. addiction more than reasonable. chef's squirrel with the bacon for me and through pork for my spouse nothing to say.

nice welcome despite the time 14h , took the formula dessert flat entry was very good good products we feel that it is homemade . the person who served us on the terrace, very nice, good advice.

this Thursday have lunched in this Flemish estaminet atypical frame representing well the estaminetson has super well eaten plates very well garnisperson very nice and enthusiastic the bosses are very friendly to highly recommend lilac pascale

I loved this restaurant before it was taken over, now I don't recommend it anymore. we had booked in advance and when we arrived, the boss didn't really know where to put us. We failed near the bar, blocking a gentleman behind us and being in the middle of the server passage. It took 15 minutes to get the card. I had taken a full welsh (my favorite) but I received a simple welsh (like a man on my left for whom the same mistake was made) and so had the charcuterie apart (well it's not serious.) The welsh didn't convince me, the mustard was in the background and the cheese had no taste. I was going there for the welsh, I'm very disappointed. I regret the former manager who spoke to us in ch'ti...

this restaurant had been recommended to us, but really the dishes were disappointing. The guts were half carbonized. I can't. After making remarks, it was said to us "usually we are told that it is not cooked enough." Uh yes .when even cooking it is an art! nicely a new portion has arrived..this time it is not cooked enough. Apparently, for the cook it's complicated cooking. The gratin potatoes served in terrine. prepared very early were soft pass on my dish, carbonate and its fries. .frites that had passed too many frying baths. Hard, marons, impossible to plant the fork. My carbonate, served as a terrine metal..trop salty...Breef this restaurant no longer deserves the many recommendations...

July 14 in Saint-Omer. a lot of restaurants open. our choice is on this one, probably drawn to the estaminet side. the rain is threatening, we choose the inside, and even the floor rather than the cellar. a good choice, because we are more quiet, and less confident. The welcome is very kind. fast and efficient service. We would have liked to taste the potency: a piece of ox. but upstairs it's not possible because of the hops hanging from the ceiling. You have to know that outside is not possible either, because of the wind. Anyway, it's only served in the cellar, you need to know. this could be specified on the map. since we're critical, let's keep going. The bread wasn't great. I'm sure we...