Le Pont de l'Ouysse - Lacave

Eat partly beautiful, service under all standards and spoiled much of the experience. the location is very special, and I have a lot of sympathy for a fifth generation led house. at the same time the truth is what it is: service employees seemed inexperienced, helpless and hopeless....Bringing water required several requests. the wee came later than the entrée, and the order of more bottles has made quite effort, as the service simply disappeared for a long time, and never, not even, asked if we needed something else. the wine menu is electronic, which seems a little contradictory to a traditional place, especially when the menu is declared by the personal. what can be good and interesting if well explained. however, declarations were blown in a shy, uninformed and uninspired manner, so no one really understood it. neither in French nor in English. eating itself was more pleasant, partly average, but never exceptional. too much value is placed on show presentation, less on creative and tasteful ideas. the rooms in the hotel are really beautiful!

We were kindly recommended this place by our hotel and loved every detail. since the 1880s and led by the same family. every dish was really perfect. well deserves michelin review.

I really don't know how to rate this! to celebrate our high-time anniversary, we have booked a gift box experience that includes room, breakfast and the menu belcastel with a set menu of five curses including wine to accompany every cursor. the location was beautiful...and the bedroom was good, well equipped and comfortable. we came to dinner in a room that was overly lit, loud and busy. very low point number for ambiente and a lower point number for service. we started with the cocktail of the house and then we were totally confused when the sommelier asked if we had chosen the wee and preferred a bottle or just a glass. the wee should be adjusted from sommelier to the food they were, but the red wine that should go with our “Plat” came when we were almost finished. the server were also confused, you explained the menu, but another one asked us about our choices, either / or on a set menu. personally I did not like the whole presentation of dome-covered living means. domes dates from the time of the big houses when the kitchen was a long way from the dining room and they kept the food warm. in this case the kitchen was only a few steps away and the whole food without taking out was best, lukewarm. the presentation was nice, eating is simply better than mediocre, taking is a delicious scallop. the flesh was on our plate? the menu after reading, I think, calf. in reality it was a hardly warm annoyance of meat with a seam perhaps one that was unusable. the breakfast was good, a light continental without meat or cheese. when we checked out, already paid in full amount, the lady in writing did not even raise her head. when I said, “Thanks and Farewell” she simply nodded. we would simply come from a beautiful, perhaps more rustic hotel where the food was exalted, the service exceptional and the welcome warm, to a fraction of the price. perhaps a 3* evaluation would be more accurate given the price and disappointment.

Enjoyed a special lunch in this idyllic setting. Truly quality experience showcased by exemplary cooking.. great service... value for money.

Comme je le dis toujours méfiez vous de ces clients qui laissent des avis orgasmiques comme: "moment inoubliable, c'est le plus beau jour de ma vie, Génialissime et pour finir avec le bouquet final"le pointillisme transposé aux saveurs"mon avis est que pour là plupart de ces gens, qui toute l'année mangent du sous vide ou du fast food, pètent un câble devant une sphère de chocolat qui s'ouvrent devant leurs yeux, qui d'ailleurs est insipide.ils banalisent ces adjectifs et les emploient à tout va.Ce qui est stratosphérique messieurs dames ce sont vos avis et non ce restaurant qui aujourd'hui ne reflète pas son macaron.lorsque l'on dépense 200 à 300€ pour un repas chez un étoilé on s'attend à ce qu'il ce passe quelque chose dans l'assiette, des explosions de saveurs, de la créativité il serait utile pour le chef de lire également les avis médiocres comme par exemple en 2014 lorsque un client évoque les amuses bouches...et bien je vous le donne dans le mille, nous sommes en 2017 et vous avez toujours ces choses qui ne devraient pas être là.