Bistro À Côté - Arles

The service was unfortunately between unhelpful and arrogant. the price/performance ratio of the menu was in order. but just: if you don't feel like a hospitable.

Pass on the fact of nauseabond odors on the terrace (sewer,). Green beans salad too salted with excess sauce.... Absolutely fade beef pot, served with mayonnaise (??????) and an entire egg on it (mode effect ?), without seasoning. Chicken potatoes or big salt were in the vegetable. Only dessert saved that meal from a strike. Thankfully, nice waitresses. a not above all recommended (as well a few years ago, damage).

Bistrot A CoteArlesChef Jean Luc Rabanel.Attenzione a non sbagliare ingresso: avete l'opzione di scegliere o un ristorante 2 stelle Michelin oppure il semplice bistrot dello stesso chef Rabanel.Optiamo per il secondo: tipico locale come tanti bistrot nella splendida cornice della città di Arles, più spagnola che una città iberica pur nel sud della Francia.La cucina invece no: nulla di tipico, un percorso enogastronomico come un viaggio lungo la panamericana.Gusti in stile spagnolo rivisitati con ricchi tocchi di cucina mediterranea e francese.Ottima selezione di vini ed infine L apoteosi dei dessert: opere d arte a stimolare il gusto.Insomma un emozione da condividere in due, un viaggio nei sapori con un conto prossimo ai 150 euro, vino di pregio e distillati ovviamente compresi.Alla porta accanto si raddoppia tranquillamente.

Delicate and refined, but not overly researched. Nice setting in a quiet street, friendly staff and for the quality, decent prices.

We went to the restaurant in the middle of the afternoon and kindly asked if it was possible to book for a dinner in the week, not getting there with our phone. We had the impression of disturbing from the outset and made it felt. mr rabanel himself took our reservation by snoring and taking us from very high ; visibly aroused by our few questions about the kitchen served and making us understand that he was was was wasted his time, I quote: "We will not spend two hours to book a table in a bistro!". Important information: the gastronome himself has clearly answered the question of the difference between his restaurant adjoining the workshop and his "bistrot of a-côté", that it is only a simple bistro and that it should not be expected to gastronomy, "what do you think". and surprisingly, to use its name and to clearly devalue its content. confusion assured. we stayed a little foolish in front of this unexpected but smiling welcome to the end and go to dinner elsewhere