Les Acacias De Ratabizet

Unbelievable. I was searched late at night, went well beyond and beyond to help. Thank you.

We went to eat a couscous and we couldn't accompany it with wine and couscous was basic. Couscous is better at home.

A good welcome. Super Hotel Les Acacias de Ratabizet. Thank you for everything and I wish you the best in this difficult time.

It all starts at the aperitif... not alcohol no charcuterie ... No comment Then arrive the frozen dishes overheated for hours and totally insipid Then the desserts defraichis A absolutely flee

Usually the reception and availability of the boss is irreproachable. It feels like home( very rare to find professional who make it comfortable like him) I recommend it for what keeps the hotels from the big hotel chains.

I went for a business lunch, the boss is courteous and helpful. The dishes are of good quality and copyy. The main dish is rarely served on a preheated dish nowadays. It can be nothing for some but it allows to keep warm food longer. For me it is a professional pledge!!! I recommend this restaurant for those who want to spend a pleasant time

Flat entrance dessert 20€. No alcohol in this restaurant but there's something to drink in fruit juice or cocktails. The plates are good. Very satisfied. The main dish of super good and hearty carbonara penne. There is only a small detail: dessert in a refrigerated window at the entrance that does not make very professional. Otherwise. I ate very well. I recommend

No alcohol while the license is stuck to the wall??? The entrance wasn't crazy. The condescending server. The fries weren't home. The desserts were not flichon (this kind of dessert that stay for hours in a window! Anyway, everything's over. We don't give this place a long time. On 6 people only a little loved, our client that we brought to the Resto was very disappointed in him to catch up with hard stuff behind after such a bad Resto he was vexed and not taken into consideration. Run!

I was a big regular of old bosses and it was really good. Today we find a very friendly boss apparently but his kitchen is scandalous and of very poor quality, without taste. Her onion quiche arrived yellow on the table, a milanese escalope warming from the dry eve and a really bad rubber lemon pie. I told the boss nicely what I thought of his escalope, he showed a kind of burial that makes it clear that the customers are really dogs at the time of the old boss there were always 60 covers every day, there were 6 and I understand better, more like a restaurant today where you can not even drink a glass of wine and which is also part of our French gastronomy, it would do better to close up.