2024
Recommended
•
2024
Walnut salad, ribeye served with secret sauce in a Scottish-style restaurant.
Paul Gineste de Saurs launched this restaurant in 1959 in Paris before moving to Bordeaux. The formula is simple: a salad with walnuts, followed by a tender, delicious rib-eye steak weighing around 170 grams, with homemade pommes allumettes and the famous sauce. If you still have a bit of appetite, have dessert. Inside, you'll find the black and tartan wall decor and the lemon yellow that brightens up the tablecloths, menus and waitresses' outfits. But be patient, there's always a long queue well before opening time.
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Members' reviews on L’ENTRECÔTE
4.1/5
57 reviews
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
The best at Bordeaux and around
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Un personnel souriant et agréable
Et surtout une viande magnifique qui se couperait avec un feuille de cigarette tellement elle est tendre
Une recette goûteuse et incroyable a chaque bouchée
Je reviendrai sans aucun doute