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Foreign cuisine in the heart of the!! And why not? This is Bernard Rumeau's bet with this restaurant of Italian specialities. An establishment that favours meats and fish as well as pizzas and fresh pasta. From burbot to Sicilian, soup to the small Saint James, the kidneys of calf to Roman or the villetta calf escalopine, with its ham and mushrooms reduced to red wine. The chef, who has been behind the stove for more than 30 years, complemented his kitchen with a regional touch reminiscent of his autobiographical origins. A successful mixture and a bet. To find out.
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Members' reviews on LA VILLETTA
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Payer 12€ pour seulement des pâtes au saumons
Je me demande encore où est le saumon.
Inexistant! Les pâtes n’ont aucuns goûts !
Honteux