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The average evaluation for La Guinguette is 4, which means that the guests have a very high opinion of this restaurant.

Menulist
2.5 ★ from 2 reviews

We had booked a table for lunch with friends a noon. the restaurant was half empty and we were placed at the only table half in the sun (it was high temperature...

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on August 15th at night we decided to go eat in the guinguette with family. We command a pichet of sangria and a tray of charcuterie. And there is first disappo...

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Tripadvisor
4.0 ★ from 113 reviews
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The tastiest meat dishes for every taste and every occasion are served in the restaurant, and you can try tasty steaks that are freshly prepared in various ways. If that's not enough, the idea of a hearty piece of meat can increase your anticipation.

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

The restaurant has a good range of alcoholic beverages.

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City: Sainte-Cécile-les-Vignes (near Saint-Maurice-sur-Eygues), 3 rue Eugene Bard, 84290 Sainte-Cecile-les-Vignes, France, Sainte-Cécile-les-Vignes
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City: Travaillan (near Saint-Maurice-sur-Eygues), France, French Republic, Travaillan
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City: Gigondas (near Saint-Maurice-sur-Eygues), 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: 16.04.2024