La Table De Val-vignes

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A perfect egg. perfect: we have fun, thanks. warm and simple welcome, good value for money. We'll be back with pleasure.

After we had expected a formal atmosphere in a castle, we felt very comfortable. Dinner quality was high and price relatively low. We will come back Ver carta

We were rejected by e-mail despite a confirmed reservation. I explained that the mistake was not ours and the restaurant should respect our booking. They didn't. irresponsible and responsible behaviour. Unprofessional.

Disapointing evening; meals were without fantasy and too expensive for what was offered. We expected a better quality of the food in this nobel atmosphäre. Although the service was very friendly, we will not visit this restaurant again.

We spent a very good time in this restaurant located in the charming village of Saint Hippolyte. the dishes were excellent, the products of high quality. also for desserts. The waitress was very kind! only flat: we would have wanted to eat at the place of the terrace where we have the view on the alsace plain. Ver carta

Frame and meal nothing to say I loved a lot. On the other hand, not really nice servers, we feel like we bother them. No discussion no exchange... we ate on the terrace, at nightfall we asked for light. Anyway, the not great service for a restaurant that wants to be classy... yes the white towel full of spots of my spouse I'm not talking about it...

A very nice place. Little fear of our arrival because no one at the hotel's reception to welcome us. We are still waiting 5 minutes for nothing, so we are heading towards the restaurant alone... Fortunately the catering service was top to catch up with this disastrous start. The meal was good and the wine was excellent. Dessert in the cozy space very pleasant. Finally despite this couac I recommend because the restoration service was up to the height.

I think it's a restaurant that gives a lot of pretention. I ordered a perfect egg in the entrance and a priori we do not have the same perception of perfection because personally I hate when the egg white is not cooked enough. I've sincerely finished my plate by forcing myself. With regard to desserts we were all disappointed. I don't understand why people are obstin to give names to dishes that don't have anything to do with what we're offered in the plate? I ordered a shotamisu to the chestnuts and I was served a genoese with a brown mousse on it. My mother chose a pastilla of winter fruit and finally we were offered a kind of soup of good fruit we could identify none so it was drowned in... Ver carta