Reviews
What Adèle Grondin likes about Hotel de Dijon:
First you can park in front, then you can serve well-pecker dishes: flamiche and picarde string (invented in 1950 by a cook of amiens, marcel lefèvre.) the andouillette is very honest as well as the veal kidneys with mustard. With two kirs, a bottle of brouilly, a half badoit, two white cheeses and two coffees we had for 108 euros with the smile and encouragement of the boss.Bref, a very decent addition in this resta... View all feedback. What Thomas Weiss doesn't like about Hotel de Dijon:
decoration of another time , traditional cuisine with good products , much too much sauce in the dishes . even if I’m not a fan , it remains correct , the welcome is friendly and friendly. View all feedback.
Reviews from various websites
Good reception in this traditional restaurant. old frame, service without fault. menu at 22,70 € quite valid, good organization of the kitchen and service becau...
read moreDecoration of another time , traditional cuisine with good products , much too much sauce in the dishes . even if I’m not a fan , it remains correct , the welco...
read moreIn a warm and very well decorated setting you will have a very good gastronomic moment. two menus (plats and inputs vary) with excellent value price. a refined...
read moreWe went to eat there several times and we are always so satisfied. service is irreproachable, the menus are at more than reasonable prices. the card is excellen...
read moreFirst you can park in front, then you can serve well-pecker dishes: flamiche and picarde string (invented in 1950 by a cook of amiens, marcel lefèvre.) the ando...
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