La Cabane du Fier - Speisekarte

Le Martray, 17590 Ars-en-Re, Ile de Re, France, Ars-en-Ré

🛍 Kebab, Cafés, Asiatique, Végétarien

4.1 💬 6583 Bewertungen
La Cabane du Fier

Telefon: +33546296484

Adresse: Le Martray, 17590 Ars-en-Re, Ile de Re, France, Ars-en-Ré

Stadt: Ars-en-Ré

Menü Gerichte: 10

Bewertungen: 6583

Webseite: http://lacabanedufier.com

"We have been fortunate to be able to travel to France many times, so we have a good idea of what to expect from a restaurant there. After being seated at La Cabane du Fier we waited for 10 minutes to be acknowledged, then decided...we would have to ask to have service! We requested wine and a carafe of tap water. The water came in a formerly used bottle, often the custom. I took a sip from my glass, my husband had a full glass before we noticed that there were dirty specks floating around in the bottom of the clear glass bottle. The waiter was apologetic and brought a clean bottle, but it was too late for us to trust this restaurant if they can’t even serve clean water. The tomato entrée was good, but of the two fish main dishes one had no taste and the other was in a watered-down sauce. We talked to the proprietor who said they had never had a complaint about dirty water before. That didn’t make us feel any better."

Ganze Speisekarte - 10 Optionen

Alle Preise sind Schätzungen auf Menü.

Nachspeise

Indisch

Chinesisches Frühstück

Hauptgerichte

Pizza

Rindfleischgerichte

Toastbrot

Sun Sun

Beautiful place with a sunset on the swamp magical moment

Adresse

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Bewertungen

David
David

Christophe is not only the boss but also the chef !! he knows his business , his kitchen is on top..


Patricia
Patricia

Very good culinary moment. Our taste buds loved! Friendly atmosphere and team. We really recommend this correct address.


Didier
Didier

Beautiful view of the marshes, very good reception, smiling, simple, and top cuisine! Very good address I recommend, we will return Speisekarte ansehen


Jean
Jean

A very nice address, which we took advantage of again in early November. The service is of good quality. We hear the cooks take over. A tip of fineness in some details.


Hannah
Hannah

Second trip to Île de Ré and this restaurant remains our favourite by far- delicious food, wonderful setting and helpful and welcoming staff. Expensive but worth every penny.


سپهرم
سپهرم

Just back from a week on the Ile de Re; La Cabane du Fier was easily the stand out restaurant. Brilliant, relaxed, cool front of house, simple but superb menu and as you would expect a fantastic wine list. Moules in a mild curry sauce...simply outstanding steamed Turbot off the charts, Puilly Fume de Tracy the perfect accompaniment Speisekarte ansehen


Nicklas
Nicklas

Wow, what can I say. We came for our end of holiday meal having passed this place almost every day on our way to Ars en Re. With two young girls it’s hard to please but this was really good French food at its best....We would recommend the fish especially the tuna or Sea Bass. If you are round this part of the island I would recommend this totally. A must for us next year and we won’t be leaving it to our last night this time.


Camille
Camille

Nothing to say for this charming restaurant whose terrace allows you to eat with view of the salt marshes and the beauty of the reflections of the sunset. We were greeted with exemplary professionalism and kindness, all with a few well-placed notes of humor. The dishes are exquisite, refined, carefully worked, to the height of everything that composes this pretty restaurant of the island of Ré. The service is impeccable, not to say irreproachable. We recommend this place, largely! Thanks to the team for allowing us to live this nice moment!


Robin
Robin

We have been fortunate to be able to travel to France many times, so we have a good idea of what to expect from a restaurant there. After being seated at La Cabane du Fier we waited for 10 minutes to be acknowledged, then decided...we would have to ask to have service! We requested wine and a carafe of tap water. The water came in a formerly used bottle, often the custom. I took a sip from my glass, my husband had a full glass before we noticed that there were dirty specks floating around in the bottom of the clear glass bottle. The waiter was apologetic and brought a clean bottle, but it was too late for us to trust this restaurant if they can’t even serve clean water. The tomato entrée was... Speisekarte ansehen

Kategorien

  • Kebab Genießen Sie unsere köstlichen Kebabs, die fachmännisch gegrillt werden und voller Geschmack sind. Wählen Sie aus einer Vielzahl von Fleischsorten und lebendigen Gewürzen, serviert mit frischen Beilagen. Perfekt für eine sättigende und geschmackvolle Mahlzeit.
  • Cafés Charmante Cafés bieten eine Vielzahl von frisch gebrühten Kaffees und Tees, zusammen mit leichten Snacks, Gebäck und Desserts. Perfekt für einen morgendlichen Energieschub oder einen nachmittäglichen Genuss in einer gemütlichen Atmosphäre. Speisekarte ansehen
  • Asiatique
  • Végétarien Freuen Sie sich auf unsere lebhafte Sammlung vegetarischer Gerichte, die mit den frischesten Grünen, reichen Aromen und herzhaften Gewürzen zubereitet werden. Genießen Sie einen gesunden, köstlichen Teller, der die besten Zutaten der Natur feiert.

Ausstattung

  • Sièges
  • Réservations
  • Speisekarte
  • Sert De L'alcool
  • Menü
  • Sièges Extérieurs

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"fell there totally by chance. menu at 26,50 € allevious.Home and cordial placement.Mise in the mouth (cold and desired as such): purée (or soup, or soup, the word escapes me) of undeniably fresh peas, covered with a mint/vanilla jelly and surmounted with an oyster espuma. surprising and very good. my half, who hates peas, has only seen fire and has finished mouth beef.Inputs: choice between the inevitable half-dozen oysters and a gravlax salmon accompanied by a beet decline. I am gladly ostreivore but, in view of the dishes I saw pass, it was a shame not to honor a cooked entrance. Note, however, that the oysters were served, among other things, with a butter manned to the eslote to fall.To return to the salmon and its beet variant, the perfect gravlax. beets, of all kinds (reds, yellow, chioggia - the prettiest of beets) processed in raw, chips, roasts, growers and discounts make the exception of this dish. the association betterave/saumon, relatively well known, works perfectly. The main dish: merlan, a decline in celery rave (the chef likes visibly the declines) and candied pears.Merlan, cooked on skin, perfect. Treated celery in tuned, fried and purée, not easy as vegetable, perfect. pears were very well confined to algae butter, nothing too salty at home. the sauce based on the reduction of the ridges of the so-called butter-mounted fish, excellent. Dessert: raspberry duo and guanaja chocolate: peaty, creamy guanaja, candied raspberries, fresh and sorbet. Being not a dessert specialist from a distance, to eat only 3 times a year, I would just say: very good and I don't especially like chocolate.Mignardises offered very pleasant as well. In short, a lot of work and very, very good work engaged on products not necessarily qualified as noble and not necessarily easy.Bravo! extremely well played to put on products rather "good market" treated excelleously. Add to this a very professional service, presentation of dishes, and everything and everything. One thing to say: keep giving pleasure to people as you do, ladies. That's good for what we cook for, right?"