Tampa(으)로 여행을 떠날 예정이신가요?
Foursquare가 회원님을 위한 최고의 장소를 찾아 드립니다.
15 팁 및 리뷰필터:
- 카레
- 디저트
- 버섯
- 점심식사
- 저녁식사
- (1 more)
정렬:
- 인기있는
- 최근
Evan Shikora6월 7, 2023Probably the best restaurant in the Circle. Great food with an incredible dessert + lovely service.
- Derek Lee7월 26, 2011Adam & Alfredo were great! The Mushroom Risotto was amazing. Definitely a place to visit often!
Teresa Zea Yuan1월 17, 2012Their curry flavored sea bass is really good. Has a hint of curry that's not too overpowering.
Odone Bisaglia4월 17, 2013I must agree with Anders: serving staff is not selected/trained to match the price level of this place.
Anders Sjöstedt1월 14, 2012Just face it - they're all nice, but the serving staff is not selected/trained to match the price level of this place.
Ryan Hamilton12월 26, 2010Left our table after the waiter proceeded to serve drinks to 2 other tables before coming to take our drink order.
28 사진 개
Established in 1973 in John Ringling's original real estate office, Café L'Europe has become one of Florida's most distinguished restaurants.
오후 9:30까지 개점 (더 보기)
- 월–일
- 오전 11:30–오후 9:30
(941) 388-4415
특징
신용카드
예 (Discover 및 Visa 포함)
야외 좌석
예
음식 및 음료
메뉴
브런치, 점심식사, 저녁식사
자세히 보기
좋아하실 만한 추가 장소:
- 8.3
"Great! Have been looking for a restaurant in Sarasota with no early bird special! Fit for foodies!"
Will Kaul - 7.6
"Hands down, the best restaurant in Sarasota from the food to the experience."
Julia Simms - 7.1
"This is one of Sarasota’s finer restaurants. We sat outside on a delightful evening. We split the Caesar salad, the roasted duck and the fish special. All were excellent."
Joseph Dzialo
Cafe L'Europe 방문 후 사람들이 가고 싶어하는 장소
- 9.0
"Awesome place for a walk! Try the Kilwin's coconut ice cream! It is a must! Park your bikes on the plaza in the middle on the roundabout."
Sebastián Barrera Pérez - 8.8
"Get any of the fudge covered nuts. Staff could be a little more organized. Bottleneck with multiple registers. One for fudge and one for ice cream. One of the best spots on the circle."
Alexander Rea - 7.3
"Very nice, friendly and welcoming. Even added sugar to my special dark roast 'pour-over'. Thx!!!"
Mitchell O
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