Telefon: (+41)244991922
Adres: Place de l'Hôtel-de-Ville 3, 1867 Ollon, 1880, Bex, Switzerland
Şehir: Bex
Yemekler: 6
Yorumlar: 63
Web Sitesi: http://hotel-restaurant-ollon.ch/
"we had dinner last night at the hotel de ville. we sat on the terrace and looked at the dents de midi. the service was very good, fast, attentive and friendly. that was delicious. one of us had Foie-Gras, another asparagus and the others. a wonderful green salad. everything was delicious. then for main dish, two of us had the rack of lamb with a wild garlic pesto sauce and the other had fried fish in a creamy sauce. and to scrape it off, we had from this world crème brûlée. the chefs used to be at the Michelin-starred royalp in villars."
Adres
Julien
we often stop here on the way to or from wonderful villars for beer/coffee/snacks/lunch/dinner etc. the staff is great and the bar is cozy when cold, but when the sun seems, they are great areas to sit outside...a really charming place...thanks.
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Yorumlar
Erich
the restaurant bistro is located in a village hotel. first I thought it was just your ordinary caffe. it was a great surprise when it came to eat, and every cure was delicious. I would highly recommend the salad with warm goat cheese. they had a brain when we ate there, which was surprisingly delicious.
Patricia
If you want to eat with the locals, try here.... Make sure it is open as some days for no reason closed in which case try la Fontaine next door great but cannot review it as does not appear on trip advisor! Good...menu du jour and great a la carte! If you want a good table arrive before 12 noon! Staff polite, friendly and great service
Thibaut
we had dinner last night at the hotel de ville. we sat on the terrace and looked at the dents de midi. the service was very good, fast, attentive and friendly. that was delicious. one of us had Foie-Gras, another asparagus and the others. a wonderful green salad. everything was delicious. then for main dish, two of us had the rack of lamb with a wild garlic pesto sauce and the other had fried fish in a creamy sauce. and to scrape it off, we had from this world crème brûlée. the chefs used to be at the Michelin-starred royalp in villars.
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