Restaurant Beau Rivage - Recensioni

We came for my parents' 50 years of marriage and my 40-year-old meal was very good, it's the service and nikel continued as his

The establishment we wanted to make our friends discover, but tonight will be the last. After waiting for no one to be on the terrace, we ask if it is possible...

Very well. shaded with beautiful view of the good meal saône.

The dishes and the welcome were excellent and the setting is beautiful. I recommend

Beautiful terrace, full menu pochouse and frying as well as frog thigh succulent. small flat pastries not made home and wines a little expensive. otherwise I re...

Restaurant Beau Rivage is a charming dining venue, quietly nestled by the riverside. Its serene ambiance sets the stage for an enjoyable experience. The menu is...

We enjoyed this restaurant located by the water, the terrace shaded by plane trees.The kitchen is good, the efficient service and the staff is very pleasant. We...

The shaded terrace is very well oriented and enjoys a charming view of the Saône. We ate very well, crispy frying and very tasteful local pauchouse. Wine glasse...

Excellent restaurant with extraordinary frog thighs

Excellent environment... excellent cuisine served by very friendly waitress who more is perfectly familiar with the composition of the dishes....rapport qualité...

Au bord de la Saône, vous dégusterez d'excellentes cuisses de grenouilles et une belle friture. Beau Rivage est un endroit charmant où vous passerez un superbe...

Un accueil agréable, une terasse sous les platanes et au bord de la Saône... Nous avions envie de déguster de la friture de petits poissons et aussi des cuisses...

This is a very special place. We enjoyed the spacious terrace under the old trees with the view over the river. The service was very friendly and the food delic...

What a great place!!!! The best frog legs ever followed by La pochouse and great Burgundy white wine... We sat at the terrace looking at the Saone river under t...

The restaurant is a bit old but the important thing is what you have in your dish, right ? First, before the starters, a kir (whitewine and black currant) and t...