2024
Recommended
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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
![Carte adresse selection](/images/v5/adresse/map-fake-empty.webp)
The best at Bordeaux and around
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3/4h d'attente pour entrer dans le restaurant
Le service impose un rythme assez élevé afin que l'on quitte le restaurant le plus vite possible...pour laisser la place à d autres...