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Contribute Feedback What Pauline Bigot likes about L'Apibo:
This hidden gem deserves more recognition. We visited as a couple on a slow Sunday night and took the course tasting menu. The portions were very appropriately sized, all offerings well balanced, and all dishes full of flavor. The tasting included mains of...sea bass and pigeon. The service was quite attentive and brisk. We were given a choice of whether or not we needed a break in the middle, which was a nice touch.... View all feedback.
What Nicolas Lebreton doesn't like about L'Apibo:
The service is horrible, typical French standard. The dishes are worse, I ordered scallops, what surprise me is the pickles inside, I love pickles, but I will definitely not eat pickles with scallops! Highly not recommended! View all feedback.
Excellent address. cosy restaurant, delicious dishes!
Very friendly setting and reception. simple and tasty cuisine.
Adorable little restaurant very good welcome. good value for money ; good products , well cooked
Everything is perfect in this restaurant: warm welcome, entrance, dish (if you like the pig, don't hesitate, this one is tasty and melting) and desserts: queens-claudes, mascarpone and crumble (servi in a cognac glass) or apricot and perfect vanilla, there we are in excellence. a very good quality/price ratio for "homemade". The waiters are adorable: my friend who was hesitating on the glass of white wine was able to taste it to be sure of his choice and jokers what it takes to spend a very pleasant time. Only a small flat, the room deserves to be soundproofed. Go ahead and see your eyes closed.
We made a reservation here for Sunday evening dinner. When we headed to the restaurant using google maps, the app told us that the restaurant would be closed. Fortunately they were not, but perhaps they should adapt the opening hours to avoid confusion and that people do not present themselves. the reception was very nice, and the food was really good and well presented. We chose the menu of the chef and were surprised by the quality delivered.Two improvement points: a little more variation in the ingredients used would be welcome. certain ingredients have returned to all dishes. Moreover, the food was introduced by the master of the first dishes, but suddenly he stopped doing so and simply put the plates on our table. When you start something, you also have to finish it.