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Great evening Bravo for the concept in Bédoin. Very friendly servers We laughed
Bullshit and good wine bar. Space offer to wines both local wines. Also the tapas is very cared for and a stretch for the tongue. Combo wine.
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The premises in the restaurant are wheelchair accessible and can also be used with a wheelchair or physical disabilities.
At this restaurant you can simply call the phone number +33601189460 to make reservations, or use our online reservation option to quickly reserve a table.
The restaurant offers a dining area with chairs and tables, Depending on the weather conditions, you can also sit outside and eat. A counter with the ability to sit down is available.
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This restaurant offers
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4.8
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4.8
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City: Vaison-la-Romaine (near Bédoin), 2 Place Montfort, 84110 Vaison-la-Romaine, France
"I have visited this ice cream shop and I bought an ice cream for my daughter and it was great the workers are super nice the price is good."
4.9
Menu
Online table booking
4.9
Menu
Online table booking
City: Saint-Didier (near Bédoin), 339 Le Cours, 84210, Saint-Didier, France
"Super that she super pizza 4 cheese the way actually on those hit the well played had to think thank you"
5
Menu
Online table booking
5
Menu
Online table booking
City: Saint Didier (near Bédoin), 4 Place Neuve, 84210 Saint-Didier, France, Saint Didier
"Nougatier farmers at the TOP! Everything is succulent, this factory/boutique is worth a visit. The winter the little corner 'Tea lounge' makes you spend a pleasant moment... and the summer the terrace allows us to taste good ice cream or nougats, cowrins...that of happiness! <3"
4.8
Menu
Online table booking
4.8
Menu
Online table booking
City: Gigondas (near Bédoin), pl. du village, 84190 Gigondas, France
"The Amuse Bouche was a braided and seared slice of eggplants with a nugget of fluffy white fish ( shaken in oil) covered with a strip of basil oil. The rabbit ravioli sat in a basil pine and was cast with a foam that was clocked and bright because of the goat cheese in the ravioli. An elegant and competent court as all the dishes would be. The crab was mixed with pure basil and served with fresh herbs and zucchini deep fried in Tempura style. I thought it was rather tasty, but felt that it mixed too much basil in the crab and I prefer crab to be pulled out. The monk (also oil poached) came with pretty, wrapped slices of zucchini, an artichoke half, black olives, and the necessary platters were seasoned with fennel dust, lemon and a perfect cook. The Guinea Henne was tender and tasty with a hint of smoke there was silly, decorative, inedible branches on the plate, but this was the best dish of lunch. In the end, there were some sweet treats (drums, bite size), but they were not remarkable. A fine meal with exceptional service."
Last update: 14.05.2024