Batailler - Speisekarte

Le Four a Chaux

➤ 2253 avenue Charles de Gaulle, 84330 Caromb, France

Cafés • Européen • Fruit De Mer • Restauration Rapide

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"3 entries 3 courses: quality menu. refined cuisine, very tasteful. Quality ratio unbeatable price. Special mention for the cream of zucchini. If you're around, go ahead, you won't be disappointed."

La Figuiere

➤ 321 Route De Carpentras, 84330, Caromb, France

Pizza • Cafés • Européen • Fruit De Mer

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"We're glad we're back for lunch. very warm welcome from the waitress without forgetting isabelle. the flan with asparagus that treat as well as the pork net with goat and ham and enter with the lemon. You won't change anything. Bravo to Sebastian for the kitchen. a.m."

Le 6 à Table

➤ 6 Place Nationale, 84330 Caromb, France, French Republic

Européen • Terrasse • Fruit De Mer • Consommation Sur Place

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"Another great dinner last night. Wedding anniversary meal for 2 couples on the terrace. Excellence of the dishes for both their flavor and their presentation..ah the lobster !!, friendliness and competence of the servers, attention to the dessert for our wedding anniversary, atmosphere good child in an authentic and without snobism. We'll be back."

Bistrot De Lafare

➤ Place Du Chateau, 84190, Lafare, France

Cafés • Bière • Salade • Fromage

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"na een zware wandeltocht in lace the hebben we daar nog een lekkere pint bier kunnen drinken en een heel mooi bord met pour kazen en charcuterie en super lekker stokbrood ! we waren de allerlaatsten toen we vertrokken en ze waren super vriendelijk. komen yesterday zeker terug! After a very hard walk in the lace, we found this restaurant in Lafare. The kitchen was closed around 1:30 but we knew we had a tray with good cheese and charcuterie and a good drink! we enjoyed it and we return with pleasure !! Thank you again"

L'atelier De La Ferme

➤ 2 Place Louis Cornillac, 84340 France, Malaucène

Cafés • Dessert • Européen • Fruit De Mer

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"This summer we came to 5 : reception at the height, very good meal. However, already at that time, we had been interlocated by the attitude of the staff whose manager who refused customers to accept them in the wake of others. This almost in the eyes of the clients underwent. We found this disrespectful behavior. This autumn, returned alone (yes we do not always have the possibility to be all there: austere refusal, patronage's haughty. Not quite financially interesting, or do you not like it? Don't say you were full, you accepted two people right after I left. You have an excellent cuisine but your welcome doesn't make it any more eager to come back after what we saw and lived afterwards. This is not the first comment that raises the problem of reception, damage...."