Reviews


Menulist has collected all the ratings for 1660 from different portals to give you a unbiased impression. At present, there are 2681 ratings from 6 website(s) available to you. The average rating for 1660 is 4.7 which means that this restaurant is incredibly well regarded by its guests. Help other guests with your review for this restaurant!.

Overall Total Score
4.7 out of 5
Outstanding | 2681 reviews

Reviews from various websites

All reviews for 1660 from all websites. The restaurant offers good food (4.7 stars) and is one of the best restaurants in Hoei.

INT Restaurants
4.7 ★ from 1413 reviews
jean-noel-dijoux-2
14.02.2024 - 00:43

Very well received, the smiling person, the meal was very good. The dishes were very well presented, their homemade bread is a delight. A little waiting at the...

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pleinevaux-alain-1
14.02.2024 - 00:43

A unique first experience A top boss with a zest of humor Tasty meals I'll be back for sure. I strongly recommend

violaine-detienne
14.02.2024 - 00:43

In a romantic setting away from the sights in the centre of Huy, there is a restaurant with refined dishes with impeccable service and a warm atmosphere.

veronique-deleuze
14.02.2024 - 00:43

Excellent kitchen. Everything is fresh, the card changes every month. The plates are just as necessary, neither too much nor too little! Choose between 3, 4 or...

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anne-cuvelier-bush71
14.02.2024 - 00:43

Great place. Excellent home. Very good quality meals. Very good report quality price. To recommend the eyes closed. Don't hesitate.

Tripadvisor
4.4 ★ from 117 reviews
Google
4.7 ★ from 260 reviews
Resto.be
4.8 ★ from 263 reviews
Restaurantguru
4.7 ★ from 464 reviews
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City: Soheit-tinlot (near Hoei), Rue Du Montys 71, 4557, Soheit-tinlot, Belgium
"Homeopathic portions and dishes and very different wines: june to 37 euro too much acidity and ribeira del duero, about 50 euro in my sense too old 2014 having lost all the flavor of the fruit. I greet, however, the inventiveness and the realization of the dishes. I think the wine map should be reduced so that the sommelier can properly manage the information and evolution of these wines."