Guy Flament: C'est m'as-tu vu, c'est cher, mais il faut avouer que le cadre est sympa, le service prévenant (quoique parfois un peu lent) et la cuisine de brasserie vraiment excellente
Guy Flament: New restaurant with a modern design. Famous chef proposes dishes mainly from the sea; all very fresh and perfectly cooked. Try the grouper cooked in the stone oven with wine sauce.
해산물 전문점 · Sant Pere-Santa Caterina i la Ribera · 1개의 팁
Guy Flament: Outstanding restaurant if you want to eat seafood with rare dishes like navajas, cigalas, ... Everything is fresh and well cooked. Local customers mainly !
Guy Flament: At the end of Rothschild boulevard in a small and authentic neighborhood, this nice and levely restaurant proposes very good beef meat with various siders. Really cool atmosphere and excellent food.
Guy Flament: Excellente viandes de boeuf, veau et agneau. Service très efficace. Mention spéciale à l'assiette d'Anvers (effilée de boeuf fumé au bois de hêtre) et son camembert rôti.
Alejandro Dumas #105 (Av. Pdte. Masaryk), 멕시코 시, Distrito Federal
브라질 음식점 · Polanco · 199개의 팁과 리뷰
Guy Flament: Like in any Fogo de Chao in the world the food experience is amazing. Go there to enjoy one amongst the best beef meat through nine different cooking
Guy Flament: Bon bistrot de quartier. Prix raisonnables pour une carte de saison : couteaux, travers de porc, salade chinoise, tiramisu au Nutella, ... Belle carte de vins au verre. Terrasse sympathique.
Guy Flament: On the edge of the marina, front of the Four Season hotel, Nobu proposes a great food experience: japanese inspiration with a peruvian twist. Waygu beef, red tuna, lobster are amont my favorite ones.
Guy Flament: Nice concept: 4 chefs in the restaurant, each one having its own specialty: arabic, indian, southeast asian, and japanese. You can also enjoy live music on the terrasse as a DJ is mixing all evening.
Guy Flament: Located inside a boutique hotel, this restaurant is very cosy and they warmly welcome you. Delicious couscous, tajine, and pastillas. Fair prices.
Guy Flament: Very Nice concept : you go to the big fish counter, you select your species (all fresh products) and chose the way of cooking and the dressing. Fresh and tasty !
Guy Flament: Surtout interessant aux beaux jours pour profiter de la terrasse. La cuisine est bonne sans être exceptionnelle, l'endroit est prisé donc cher
Guy Flament: Tout y est bon à commencer par la pizza cuite dans un véritable four à pain à l'entrée du restaurant. Les plats de seiche, escalope ou poisson sont aussi délicieux. Attention c'est copieux.
Guy Flament: C'est cher mais une très belle expérience culinaire italienne qui vous emmène du côté de Venise : déshabillez impérativement la marquise 😉