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The average evaluation of 4.1 shows that the customers have been very satisfied with the L'auberge D'anais so far, Furthermore, this restaurant is known as one of the best in Entrechaux, within the popular category Pizza.

Google
4.4 ★ from 321 reviews
jannet-harthoorn
02.01.2024 - 03:36

We visited this place for having dinner. We're all vegetarians and they don't have a lot of options for vegetarians. The only options are salads. The food we or...

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equinoxe-bruno
02.01.2024 - 03:36

Great place to discover! Restaurant, setting and beautiful! Excellent food and service! It is also a hotel to discover the place is really great! Bravo and than...

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Yelp
5.0 ★ from 2 reviews
Tripadvisor
4.0 ★ from 196 reviews
GastroRanking-FR
3.7 ★ from 450 reviews
Restaurantguru
4.3 ★ from 563 reviews
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Full Menu

If you prefer traditional scrumptious pasta meals like Bolognaise and Carbonara consuming, you're in the right place at L'auberge D'anais from Entrechaux, the visitors can have a warm and spicy soup try - either as a starter or as a main course.

Here you'll find in addition to selected meals, a comprehensive drinks selection, and various dish categories. The menu is regularly expanded by customer recommendations and ingredients recommended by guests in a positive way. The menu may be enriched on site by daily or weekly special offers.

The restaurant offers a good range of alcoholic drinks.

More information

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"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