Results Tunisian restaurant Clermont-Ferrand

LA BOUFFE DE TUNIS

Tunisian restaurant €€
3.2/5
12 review
Open - Close at 00h00 Opening hours

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8, rue Saint-Adjutor, 63000Clermont-Ferrand, France
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2024
Recommended
2024

Bricks, tagines and couscous in a Tunisian restaurant in Clermont-Ferrand.

The "Bouffe" is a real institution. Some regional celebrities swear by this establishment when it comes to brick, couscous or tajine. Not surprising when you know that the house has been treating its customers for nearly 40 years. Although the welcome is no longer the same, the unavoidable homemade bricks, lamb tagines and pastries are still on the menu, as are the numerous couscous. A selection of Maghreb wines and mint tea will pleasantly complete the moment, in a setting that deserves to be warmer.

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Members' reviews on LA BOUFFE DE TUNIS

3.2/5
12 reviews
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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.

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Visited in december 2022
Restaurant non chauffé en hiver donc on se les gèle et les plats arrivent à moitié froid de plus la moitié de la carte n'est pas disponible et ils ne prennent pas la carte bancaire ????
L260106
Visited in march 2017
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Commande d'un couscous
Bouillon de legume: eau + courgette +carotte, et viande de mauvaise qualitee Pour un couscous à 15€ bien leger.Perte de qualité affolante . Très mauvais rapport qualité Prix..
MC 63
Visited in february 2017
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Un couscous fait avec les légumes du moment, une semoule toujours aussi légère et surtout de l'agneau qui en est vraiment et pas de la vielle brebis. Le cadre est ce qu'il est mais le patron sympa et soucieux de notre avis.
gastro63
Visited in november 2015
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The decor must date from the creation of the restaurant, meaning it is a very long time.
But it has its charm and value for money is very good.
fute_603145
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My fetish restaurant that I have visited for over twenty years, eat a good couscous. I always choose couscous two kebabs. The products are of good quality. Semolina is accompanied by an excellent broth. I always finish with mint tea, succulent, served in the great tradition. The welcome is warm.

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