Restaurants cuisine du monde Troyes

Nestled in the Montabert rubella, this pizzeria has a small terrace, but is only tables on the alleyway of the alleyway and two rooms. It's his only defect. Despite the capacity of 80 seats, the restaurant is stormed and for cause: its extra fine baked pizzas at the wood fire, Italian charcuterie where applicable, the ten proposed pasta make it one of the best addresses. Two dishes in general proposed for the day, with undeniable Italian finishes! We're darkin 'the cream of artichaut, the raviolis-ricotta ravioli… The chef refines his gastronomy, the aperitifs make you wait! Parmesan at discretion and piping sauce home. Please note that desserts are rich for reasonable prices. Fresh product, modern decor but warm with servers that are sometimes overwhelmed but pro and welcoming. Think more about booking!

Although it is no longer the only establishment of Indian and Pakistani specialities on Troyes, it remains a reference. Yet the restaurant is inviting guests. Would they be impressed or simply cautious for novelty? Here the leader respects tradition: its tandooris and breads cooked to the tandoor, a kiln more than two metres of circumference made of natural soil, are most successful. We love Nan, nature or cheese, this Indian bread served with a trio of sauces - spices, spices and herbs - in preamble to meal, caris, l botti lamb, tandoori gambas, doughnuts doughnuts and Kashmiri chicken doughnuts… To avoid rebuter the delicate papillae, a judicious adjustment of spices is proposed: slightly, moderately or highly spicy, depending on tastes. The restaurant, a little dark and that deserves a small level renovation, with more visibility from the street, is yet a good reference. It must be admitted, however, that the stock exchange is badly: the bill is fast spicy too!

Exoticism in provincial cities often stops to Turkish, Italian or Chinese. Finally, a small couple is embarking on the bet of discovering another kitchen: Korean cuisine. Some thirty hedges, in the heart of the pedestrian sector, await the curious customer here. Korean cuisine is mainly based on fermented products, but remains soft. With handsome iron sticks (range on request), you will discover soba, soothing noodles or bibimbap: in a cast iron, a rice carpet receives a bow of vegetables and meat prepared by the Korean chef. But it is by punching raw egg in the middle and vigorously mixing that you will discover the flavors. A warm welcome, explanations, unexpected dishes and most often unknown. The names of the card are already dreaming: soba, tteokbokki, katsugift, unadadon, tonkatsu…