This tea restaurant is famous in the surroundings. There are kilometres to taste the traditional head and the old calf tongue. Also on the menu, seafood, raie bowl and tartare sauce, citrus salad and crayfish, crispy feta feta, a charolais beef tartar, a supreme poultry aux or a roasted lamb cannon. The chef strives to vary his card all year, depending on the seasons and the market. Salads and Slices bread are also available at midday.
I file my review and I win Foxies
To submit your review you must login.