Restaurant Argentin - Apt
Restaurant Argentin
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A complete menu of Restaurant Argentin from Apt featuring all 18 meals and drinks can be found here on the list.
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What Gavin Simpson dislikes about Restaurant Argentin:
If you have excellent dentition or subscription at your dentist, you typed at the right door. For others, pass your way. We had the misfortune of taking pizza, wandering!!!! concrete and I'm not talking about tomato sauce! deal to follow this afternoon.... View all feedback.
While waiting for the tour of the france, we've been eating here. Simple and not too expensive. The kids liked it, too. The day menu was worth the price.
Simple and warm room with a soothing aquarium. Argentine meat that deserves its reputation. warm welcome and pleasant service.
In France two weeks, best food I had, had to come back for a second visit, co workers made three trips. The owner is fantastic.
Small simple restaurant (friendly welcome) and no superfluous decoration. We ate meat and found the taste of the meat we had eaten in Argentina: a delight!!!! a tiramisu for my husband and a caramel flan with leche dulce: very good. a Chilean wine to decorate the meal: very well. result: efficient and friendly service, quality of the meal, good evening. We'll come back to eat meat.
First of all, as my title says, an Argentinean is not a pizza restaurant!Who says Argentinean meat, and it is renowned to be one of the best in the world. I'm not the one who made this reputation, but the quality. In fact, this restaurant has been open for thirty two years, and it has always been the same owners since.So if this restaurant was really bad, it would be closed for a long time in my humble opinion. That's why, as I remembered, twenty years ago back, a good meal with a very Argentinian friend, of carpentras, (former legionary) who had brought me there, I wanted to try again, despite the bad comments. And of course, I ordered an Argentinian pavement, the most expensive piece displayed on the map 24,90€ (with filling), the menus having not convinced me any more that this, although I have a little hesity with a menu intercoast, less expensive.I ordered it bleeding, my apple, and I was not disappointed, nor by the quality of the piece of about 450 grams This accompaniment being copied, but without unnecessary excess, I finished my plate entirely. (it's ecolo!)(see photo:-d pity I didn't want to let the meat cool, there's no photo before )!me especially with meat, tomato, medium but correct stirred apples and mixed Mexican sauce. Mitigated, i.e. half-maison, in my opinion not spicy enough but it is a bit normal, and in fact, reminding too much of a well-known sauce, even if one felt the pieces of tomatoes well.However, by going, finally, counts that still it was home and not industrial. Totally shaved and especially having enjoyed the quality of the meat, I jumped the cheese, to go directly to dessert.Choose a tiramisu, and wait for the surprise, not knowing what I was going to receive! Well it was excellent, and presented in an original way, (see photo) with a small sauce cup (in my opinion coconut milk, pinched with cinnamon) to pour on it. It is the patron who does the service, and it is very correct, I had my aperitif, red martini, small adapted ice do not drown it, grilled peanut cup, my dish came before I finished my glass, and I already had that of ribs of the red ventoux (to the glass) excellent, that had a little bit bit damaged by developing its aromas Of course, day of week (10/12/2015) at lunchtime, there were no crowds and the bosses were not slated, which allowed them to come nicely causing a little with me...Bref, if many were disappointed by stopping to take pizzas or eating them on site, they were better inspired to go to a pizzeria of which it is not the speciality of the restaurant The present food being what it is, and especially become very difficult, given the context, it is quite obvious that there are and will still have concessions to make, on both sides, customers and restaurateurs...Customers getting more and more rare, and good restaurateurs also, strangled that they are, by a system "bone à l'abdomen" amicing... I had a good time, and I ate very good meat. I don't regret my money.
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