L'estanquet - Compeyre

Service: Dine in Meal type: Lunch Food: 4 Service: 5 Atmosphere: 5 read more Service: Dine in Meal type: Lunch Food: 4 Service: 5 Atmosphere: 5

In a perched village with a panoramic view, on a terrace under the trees We ate very well. Thanks to the wine&1 team Food: 5 Service: 5 Atmosphere: 5 read more In a perched village with a panoramic view, on a terrace under the trees We ate very well. Thanks to the wine&1 team Food: 5 Service: 5 Atmosphere: 5

Very attentive welcome by the waiter, magnificent view and quality products. Special dedication to farcous, aubrac beef and tiramisu! Thank you for this beautif... read more Very attentive welcome by the waiter, magnificent view and quality products. Special dedication to farcous, aubrac beef and tiramisu! Thank you for this beautiful evening! Kid-friendliness: Affordable children's meal Meal type: Dinner Price per person: €20–30 Food: 5 Service: 5 Atmosphere: 5

Service: Dine in Meal type: Dinner Price per person: €10–20 Food: 5 Service: 5 Atmosphere: 5 read more Service: Dine in Meal type: Dinner Price per person: €10–20 Food: 5 Service: 5 Atmosphere: 5

Wasted evening. Arrival at 8 p.m. the reserved table is not ready, quick aperitifs but hot drinks. This evening there is a lot missing on the menu... 9:10 p.m.... read more Wasted evening. Arrival at 8 p.m. the reserved table is not ready, quick aperitifs but hot drinks. This evening there is a lot missing on the menu... 9:10 p.m. still no starter served, I go to the kitchen, it happens... On the salad the famous vegetarian farcuns are missing, response from the waitress sorry we have more but we will give you a price....unheard of, so it's a basic salad. Aubrac hamburger overcooked, the bread is blackened by cooking, the fries are soft. Half-cooked frog legs bathed in oil... Overcooked trout...in short, we'll go and have dessert in Millau. Big disappointment, positive side, the service, the view, the music. 90€ a free fruit juice, no apology from the management. Proposed solution: Reduce the menu and know how to refuse a reservation when you know that you are not going to manage it, respect the order of arrival of customers even if a dozen premises arrive unexpectedly. Thank you goodbye.