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Restaurant offering an excellent home cooking, of tradition, in Aventignan.
With its wooden façade and shingles, the architecture of this restaurant is most unexpected in the Barousse. Bruno in the kitchen and his son Renaud in the dining room form a winning duo. They offer excellent home cooking, traditional, but not always Pyrenean. Thus, some southern dishes are invited to the menu, like the oven-roasted wolf. Special mention for the very inspired homemade desserts such as the crème brûlée with mint, pistachio or saffron or the Nutella-speculoos tiramisu which deserves to be eaten with a light meal.
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Ce qui nous a le plus marqué ce sont les tomates provençales magnifiquement bien décongelées un 11 février !
Salle de restauration froide et trop épurée, à notre goût, décoration trop moderne pour un restaurant à côté des grottes.
Le personnel est accueillant.
A revenir