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Based on the average review of 4, the La Farigoule is definitely worth a visit.
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Up! Great good pizza with good ingredients. It was great I didn't regret. Price in the center, but that's good. Too bad there's no coffee, I'd have finished tha...
read moreBeautiful atmosphere tonight for July 14th, super duo of the atmosphere of Pop Rock singers! Great! I had a good time. MERCI.
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If you hunger for meals with meat, our restaurant offers you with a great variety, Furthermore, many flavorful meat dishes find their place in the menu as well as on the plates.
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5
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5
Menu
Online table booking
City: Saint Didier (near Mormoiron), 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
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4.8
Menu
Online table booking
City: Montbrun-les-Bains France (near Mormoiron), Lieu Dit La Platriere, Montbrun-les-Bains France, France, French Republic, 26570
"Price according to the quality of the meal. dishes of very good quality, delicious and well presented in the plate. the frame is exceptional. staff are friendly and very professional. My companion and I spent a very good time there."
4.8
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4.8
Menu
Online table booking
City: Gigondas (near Mormoiron), 1 Rue Du Fond Du Sac, 84190 Gigondas, France
"Very good little wine bar! Top waitress who took the time to find a wine that suits us Variety charcuterie plank And a little attention that doesn't care. We offer a carafe of water after the glass of wine charcut A redo!"
4.8
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4.8
Menu
Online table booking
City: Gigondas (near Mormoiron), 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