Priorij Van Elsegem - Oudenaarde

I had heard great things about Priorité dans l'Histoire, so I took my wife there last Saturday to see if it lived up to the hype. We were warmly greeted by the hostess who took our coats and seated us in a nearly full but cozy dining room. The service was quick and attentive. We tried a new aperitif, a gin and tonic with raspberry and basil, which was delicious. The menu offered a wide selection of meat and fish dishes, but we ultimately chose the cote à l'os. The presentation and flavors were excellent, and we were impressed when the chef personally carved the meat at our table. Not being wine experts, we asked the hostess for a recommendation and were pleased with the Chilean wine she suggested. For dessert, we tried the gin and tonic sorbet for the first time and loved it. Overall, we were very impressed with the quality of food and service at Priorité dans l'Histoire and highly recommend it. We even had a chance to speak with the hostess and the owner, who mentioned their upcoming wild game season featuring dishes like pheasant, hare, and deer filet. We can't wait to come back and try these special dishes. We give Priorité dans l'Histoire a perfect 10/10 and look forward to returning soon.

For dinner, I'd like to give the stars, but one doesn't deserve a single star for duty. This afternoon we came in with 25 years of apple and asked if we could eat anything. Bored the hostess we could eat, but mumbled that she had little staff. Then we were put at a table in a corner because that would be the easiest thing for them, we were treated absolutely, and every question for a drink seemed like a burden. We waited 40 minutes for a piece of chicken and goat cheese. We didn't get an apology that we had to wait so long, that the people in the meantime were mostly gone. When we were afraid to ask. We apologize for short staff. We paid and had to get 20 euros back. We had to ask for a change after a while, and we had to figure out how much we paid too much. Working at the horeca is hard, but you have to treat your clients in every level friendly. The rest of the room was treated very kindly, and we were wondering if it was our age. It would have been more respectful to tell us. That the room was full.

I'd heard a lot of good comments about the priority in ancient history, so I went to my wife last Saturday, see if this brass could solve the high expectations. We were very kindly received by the hostess who also took our coats in the vest. The case was almost full, but it was still very cozy. By the way, we were still served very quickly. If we wanted to try something new aperitific, and we have a gin tonic with raspberry and basilic, salt. It was hard to choose. Which we would eat, because they have a big offer of meat and fish. Finally, we chose a cote à i'os. The bakery and taste were perfect, and above all, the chief came to cut the flesh personally at the table, that's a service! Since we don't know much about wine, we've asked the hostess what red wine she recommends. She offered us a chile wine that turned out to be very good. After that, we chose to continue the trend, a sorbet of gin-tonic. It was the first time we tasted this and this turned out to be delicious! We're great at the quality and the service we've been given, so they also deserve this review. We spoke to the host and the patron. The patron said she started next week's wild season, and they're pheasant, hazenrug, deer file, serve. We look forward to coming back and tasting some of this dishes! Best priority, we'll give you a fat one until fast!

For dinner, I'd like to give the stars, but one doesn't deserve a single star for duty. This afternoon we came in with the apple of the year, asked if we could eat anything. Bored the hostess we could eat, but mumbled that she had little staff. Then we were put at a table in a corner because that would be the easiest thing for them, we were treated absolutely, and every question for a drink seemed like a burden. We waited minutes for a piece of chicken and goat cheese. We didn't get an apology that we had to wait so long, that the people in the meantime were mostly gone. When we were afraid to ask. We apologize for short staff. We paid and we had to get some more euros back. We had to ask for a change after a while, and we had to figure out how much we paid too much. Working at the horeca is hard, but you have to treat your clients in every level friendly. The rest of the room was treated very kindly, and we were wondering if it was our age. It would have been more respectful to tell us. That the room was full.

Working in the hospitality industry is challenging, but it is important to treat all customers with respect and attentiveness. It appeared that the other guests in the restaurant were receiving better service, leading us to question if it was because of our age. It would have been more respectful for the staff to inform us if the restaurant was full, rather than making us feel neglected.