Pizzeria Eureka - Les Monts-Verts

Compared to previous reviews, the dishes have changed and are closer to classic restaurants (pizzas, aligot... But prices are reasonable and the location in the hotel is ideal.

Nice room, functional and felty. As the waitress is in training, this position cannot be judged objectively, however, in view of the advice given to him, it may be thought that the incumbents are true PRO. Local foods (from which the title for distracts) are cooked by an imaginative chef. Here no show kitchen but a real local cuisine. As for pizza, it will be for the next stop by the end of the month. Too bad the charcuterie and cheese boards are abandoned. Completes very well the hotel to which he is loved.

This restaurant works with the hotel Kyriad communicant. The quality of the dishes is in the RdV, but also quantity and presentation.

By reading TripAdvisor reviews we decided to stop at this facility At first we enter a hotel chain Indeed, by setting up in the room one thinks immediately of a hotel that makes breakfasts but still there is an effort of presentation. We're in covid times, but the spaces between the tables are more than respected. The service is impeccable smiling and very attentive to a starred restaurant The menu is not very large but there is of all it counts the dishes of the region My daughter takes a good pizza menu there is not in high gastronomy the paste is not spread by hand but at the laminator it lacks salt the tomato sauce much too rich in concentrate r and cooking is not done on a stone but on a grid On the other hand, top trim is correct I take a speciality of the corner truffle with a grilled sausage a gratin style dauphinois based on cantal a little green salad and a ratatouille The quantity is enough nickel cooking on the other hand with respect to ratatouille it would lack a little less peppers and especially much less tomato concentrate My wife takes lamb ris with mushroom sauce, the garnish is identical cooking, even if the meat deserves to be a little grilled In dessert a tatin pie for me nothing to say, ,a panna cotta with raspberry backs for my wife to note that for the panna cotta we actually have a raspberry backs and not an industrial sauce with aroma A bottle of gaseous water a glass of wine all for 70 € Note also that even if you are in a hotel chain the cook makes a great effort on the presentation of plates

On the ground floor of the Kyriad hotel, exit La Garde on the A75 motorway I discovered the pearl of the restaurant. Arrival, following the weather, we rent a room for the night. At the reception, a charming hostess commits us to book a table for dinner by calling us a flyer. On paper, the meal seems to be successful for a modest price. We reserve. Arrival in the restaurant room, we feel good, the colors are shimmering and exemplary cleanliness. The table is simple but nothing misses. A mouthing is offered to us; A cep cappuccino (nothing! . Delicious, it reminds us Bocuse. My companion chooses as the main dish of hot goat cheese in chaplain accompanied by a rich seasonal salad and me, a veal head accompanied by its vegetables of the day (carrots, mousseline and salad. This time we are in Roanne at Troisgros. Then comes the corneal choice of the desert, finally I opt for a vanilla ice cream with its small house meringue, hot chocolate and whipped. My companion will take a Panna Cotta behind the fruit. We're in the great gastronomy. Friends tourists or aboriginals go quickly you will not regret.