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La Table de Pablo

La Table de Pablo

2014
Address :
Hameau des Petits-Cléments F - 84400 Villars84400Villars
Phone :
0490754518
E-mail :
restaurantlatabledepablo@orange.fr
Website :

Cuisine modern

Lunch 17€ - Menu: 29€/ 55€ - Carte: 46€/52€

To taste delicate cuisine and deliberately creative, based on good regional ingredients, this restaurant surrounded by vines and cherry trees is a real find. Special mention for the peaceful terrace, where you can hear the cicadas' call.

Useful Information

Main services

  • Meals served in garden or on terrace Meals served in garden or on terrace
  • No dogs allowed No dogs allowed
  • Disabled access Disabled access
  • Car park for customers only Car park for customers only
  • Reserved for non-smokers in all or part of the establishment Reserved for non-smokers in all or part of the establishment

Payment options

  • Visa
  • Master card

Opening hours :

Closing: 01 january - 13 february, saturday lunch. Contact the establishment to check this information.. Contacter l'établissement pour confirmer ces informations.

Ratings summary

La Table de Pablo

Score average

26 opinions

4/5

Review

Summary of opinions

  • excellent (10)
  • good (5)
  • pleasant (9)
  • adequate (1)
  • poor (1)
  • bad (0)
    • La Table de Pablo

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      null

      5/5

      Review information

      • Language: nld
      • Position : As a couple

      Pros

      Bravo à la qualité de réception, de cuisine et le ratio qualité-prix

      Cons

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    • La Table de Pablo

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      Doan

      5/5

      Review information

      • Language: fra
      • Position : As a couple

      Pros

      Un mas provençale, une terrasse ornée de lavandes, santolines, romarins et olivier, nous avons été charmé par le lieu avant d'avoir ouvert la carte. Le diner démarré, l'audace du chef se fait remarquer, des paris osés et réussis, avec par un service pro, discret et fort aimable. Nous soulignons la délicatesse, la maitrise, l''invention du chef. A retenir, joue de porc confite à la réglisse , cromesquis de pied de porc du Ventoux, et un audacieux foie gras mi-cuit en gelé de betterave acidulé.

      Cons

      Aucuns.

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