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Restaurant where everything is divinely cooked up to the accompaniment of homemade sauces in Gruissan
If you're in the mood for ultra-fresh fish, you've come to the right place! Nicolas and Bianca's restaurant has been a favourite with gourmets ever since it opened. While we were there, we bumped into Sylvain Huertas, a local fisherman who was delivering his catch of the day: sea bream, soles still wriggling, bass, whiting, burbot, tellin... what could be better? Everything here is delicious, but the seafood parillada is a must. A little local meat completes the picture. Local and homemade, with a friendly welcome and a view of the port.
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Opening time and information on LES EFFLUVES SALINS
Closed from January 1st to 31st. Open 11am to 3pm and 6.30pm to 10pm. June, July and August open Tuesday to Sunday. From September to December and from February to May, please phone beforehand for more information, depending on the fresh arrivals of the day. Reservations recommended. Single menu at €36.90 (3 courses; starter, main course, dessert). Average à la carte bill from €40 to €60. Children's menu: €13. Set lunch menu: €26.90 (starter-main course or main course-dessert). Wine by the glass. Vacation vouchers. Groups welcome (50 maximum). Baby chairs. Terrace. Take-away sales. Label Pêche Locale and label Valeur, Parc Naturel Régional.
Members' reviews on LES EFFLUVES SALINS
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Poissons frais, je recommande les parilladas...un régal
Merci au serveur de nous avoir rajouté les couteaux, qu'il n'y avait plus au moment de la commande et qu'il a eu par la suite.
On a adoré
Restaurant un peu à l'écart du port, au calme. Accueil particulièrement convivial, poissons superbement cuits et service aux petits oignons. Très bon rapport qualité/prix. Bref, une très belle surprise et un établissement à recommander !
Nous avons été reçu comme des rois, avec un très beau banc de poissons frais.
ce fut un festival de fraicheur, de saveurs et de gentillesse. Un très grand Bravo au chef et à son équipe. Je suis du métier sur Lyon et je sais comme c'est compliqué Alors quand c'est TOP , il faut le dire et l'écrire.