Lolli Redini - Orange

This hidden gem is located among the pretty trees and boutiques in orange and offers delicious morsel of exquisite dishes, boiled to perfection and served by darco, master of fine cuisine. my birthday will be remembered with such love. many thanks to lolli redini, we. have tasted some of the best meals and highly recommend them!

We had an early booking and came around 18 clock after a cocktail on the street. the restaurant is not big, but well designed and we had a eckish. eating was really good and darko has an excellent service in very formal wise. he is clearly very experienced and thus makes a difference. the night was the braut, the deep of the taste was simply great! when they are in orange, they make the effort and book a table. they will not regret it.

Three of us ate here yesterday evening and enjoyed eating, ambiente and darkos professional and friendly service. it's one of us.

I highly recommend this restaurant for its friendly service, its exceptional and qualitatiw high quality food presentation, taste and delicate. I enjoyed the oysters as very refreshing entrée. the duck was tender and outstandingly compatible with the soße. as far as the desert concerned, the mille feuille was only divine. a great experience I don't forget. you can see that the chefs and souskoche are all very attentive to details. the only side is the non-refundable booking fee.

I 'll start with the good things, as the night wasn 't a complete disappointment: The cheese souffle, their signature dish, is magnificent. A beautifully designed, cooked and served journey through cheese made light, floating on a shallow lake of melted cheeses. The hazelnuts, apple and...parmesan complete the balance of the richness of the cheese. The souffle itself was about half the height of a typical restaurant souffle, the rest of the altitude made up of the apple and parmesan. Despite that, magnificent on the palate. The service was great, especially from the gentleman from Croatia (wish we 'd got his name, he 's an asset to the business). Whilst he did his best to address the issues below, there 's only so much that someone who doesn 't work in the kitchen can do. The issues: Drinks: A Negroni has 3 ingredients gin, Campari and vermouth. Whilst they can be substituted (e.g. vodka, bourbon) or added to, you can 't only have 2 of them, and it still be a Negroni. This is our standard first drink anywhere in the world, and we 've had many variations. It was noticeably missing, and a sign of what the rest of the evening would be like. Food: Confit duck main: The driest, stringiest confit duck we 've had anywhere in the world. Cooking it in fats is meant to keep it moist. This felt like it was deep fried and kept under an RSL service lamp too long. It was also smallest piece of duck maryland we 've ever been served anywhere, which might have been a blessing considering the cook on. It has us questioning if there was a new breed of miniature duck we hadn 't heard of. Pork, duck, pistachio terrine: Tasted unseasoned. There wasn 't the ability to taste the different ingredients that made it up. Also felt bistro quality, rather than fine dining. Pork belly: The belly was fine, not particularly better than many less fine dining establishments. The letdown was the pool of mushy goop that the sweet potato mash and sauce it was served on. Even an RSL bistro would have been embarrassed to serve that. I saw another review as I was writing this one have the same experience. Environment: During the meal, we noticed that the wall the table was against was splattered with food remnants from previous diners. We were offered to move to another table, but by then we 'd already had the drinks and some food and knew we weren 't staying any longer than we had to. Again, at an RSL bistro, maybe this is acceptable (although for health and safety, probably not). At a hatted restaurant, just unacceptable. When the souffle was served, it came without a spoon to eat it with, only the cutlery on the table (knife and fork). We had to ask for it. Again, not what you 'd expect to have to do at an establishment with this reputation. By the end of mains we knew we weren 't staying and felt it was a mistake to come. Restaurants who receive poor reviews here often respond that they wish people had raised the issues when they were at the restaurant. We did. The mentioned Croatian service person attempted to address our experience by offering items to make up for it, but we didn 't want to risk even more disappointment.