Images
ContributeReserve now
Feedback
Contribute Feedback What Marsavis likes about Cote Sud:
Needed a place to eat solo and wanted some french cuisine without breaking the bank. This had decent reviews and I decided to give it a try. Well the owner was one of the nicest french guy I ever met and he even took off my bill because they had a large crowd and the service was a little slow. I had a really tasty magret de canard and for 15 euros it was tremendous! View all feedback.
Needed a place to eat solo and wanted some french cuisine without breaking the bank. This had decent reviews and I decided to give it a try. Well the owner was one of the nicest french guy I ever met and he even took off my bill because they had a large crowd and the service was a little slow. I had a really tasty magret de canard and for 15 euros it was tremendous!
We chose this place on the recommendation of the manager of our hotel (Hotel Saint Germain, also a great little find). It didn't look much from the outside (or inside) but the menu was well-priced, and a band was tuning up, so we decided to stay. Almost empty at 7:30, it was packed with locals by 8pm, another good sign. Service was a bit clunky initially, but soon settled down. We chose from their €14.50 3-course menu: plenty of good, traditional choices. They also had a special Friday and Saturday couscous menu which was very popular and looked smelled delicious. The food was excellent but even better was the relaxed, happy and welcoming atmosphere, helped along by the cafe-style band: guitar, piano, sax and crooner. We thoroughly enjoyed ourselves and would go again.
No false notes, everything was perfect! A big thank you, passing Meldois ;o)
Very pleasant! Quality French cuisine... Come and taste the strawberry mille-feuille, it's killer!!! Very good value for money and very welcoming staff.
I loved this restaurant for its excellent welcome, its very good traditional menu, I had a great time with my friends, very good atmosphere, very attractive prices for the quality of the cuisine. I would go back