Agastache - Issoire

A very good time spent in this pleasant setting, a warm welcome. a warm and calm atmosphere. a menu with a menu for all tastes. I don't understand negative opin... read more A very good time spent in this pleasant setting, a warm welcome. a warm and calm atmosphere. a menu with a menu for all tastes. I don't understand negative opinions, maybe there was an accident, but I don't think I'm gonna take them off. Work is so hot now. glass wines at very affordable prices and in good invoice. Yes, they could add a little snack to the aero, a tartinade for example. I followed the comments and the boss must read the comments carefully and improve over time this moment of sharing, he feels. a beautiful team in the room and a team in the organized kitchen. beautiful suite to this restaurant

I don't know if we'll be back. disappointed by the fact that aperitives are served without the slightest amuse. disappointed to wait a few minutes before the en... read more I don't know if we'll be back. disappointed by the fact that aperitives are served without the slightest amuse. disappointed to wait a few minutes before the entrance is served. disappointed to wait very long between the different dishes. disappointed to have dry bread, for squeezed too long in advance. we don't know where it blocks, at the service level or at the kitchen level. I think there's a general lack of rigor. dishes, between them, do not have the same level of quality (one person can be extremely disappointed while the other treats). but if the dish is successful, it is really excellent (e.g., oven storage). service staff is friendly and listen, but there is a lack of rigor (by talking to the bar, not serving completely before dessert). the accommodation of noisy and alcoholic customers at the bar is not one more for the atmosphere of the restaurant. In conclusion, we must be more professional.

I don't know if we'll be back. disappointed by the fact that aperitives are served without the slightest amuse. disappointed to wait a few minutes before the en... read more I don't know if we'll be back. disappointed by the fact that aperitives are served without the slightest amuse. disappointed to wait a few minutes before the entrance is served. disappointed to wait very long between the different dishes. disappointed to have dry bread, for squeezed too long in advance. we don't know where it blocks, at the service level or at the kitchen level. I think there's a general lack of rigor. dishes, between them, do not have the same level of quality (one person can be extremely disappointed while the other treats). but if the dish is successful, it is really excellent (for example, the storage of the oven) the service staff is friendly and listen, but there is a lack of rigor (e.g. eating at the bar, not serving completely before dessert. the accommodation of noisy and alcoholic customers at the bar is not one more for the atmosphere of the restaurant. In conclusion, we must be more professional.

Nice location, nice food, nice team, great quality/price value Always a pleasure to go there Nice food, subtiles tastes and enough in the plate Ant to finish th... read more Nice location, nice food, nice team, great quality/price value Always a pleasure to go there Nice food, subtiles tastes and enough in the plate Ant to finish the meal, deserts are amazing !!!

Hardly 100g of cold ratatouille 15 euros a portion is a plain straight rip off. Caponata has mostly eggplant, but also celery, pine nuts, sultana raisins and a... read more Hardly 100g of cold ratatouille 15 euros a portion is a plain straight rip off. Caponata has mostly eggplant, but also celery, pine nuts, sultana raisins and a nice sweet and sour dressing. No parmesan shavings, bell peppers, zucchini or lemon jelly. Risotto of pasta fregola sarda drenched in cream, not even créme fraîche, with bits of raw vegetables, heavy and tasteless: hazelnut oil certainly was not part of the dish as stated on the mini-very- menu. Had to request pepper which was not offered by the 3 waiting staffs for... 1 guest. Chefs without hats drop their hygiene/covid masks to stuff their face with food out of their plain fingers wiped on their apron Again money is spent on blaring sound system with muzak from the 70 's and interior designer sponsored by IKEA. What Michelin calls nordic style I guess. Cherry on the cake, perfume dispensers make the place smell like the toilets. Disgusting. In fact, good old Bibendum needs to reconsider its rating. A sheer disappointment and a serious RIP-off. Lucky me the Saumur Champigny saved my life. Leave it aside for the starred chef to review its Italian classics and atmosphere setting.