Le Cardailhac - Toulouse

One of my favorite restaurants in Toulouse! It is a gustative enjoyment to each bite, flavors and associations are amazing and the value/quantity/price ratio is very good. Don’t miss the signature dish, the egg at 63°, a simple killing! You can go with your eyes closed;

A perfect experience in a beautiful Toulouse cellar in the old. 2 tasting menus with 1 accord mets and wines: the price quality ratio is amazing! Everything was exquisite, I recommend the eyes closed and I'll definitely come back. The menu changes every month, so the experience can easily reproduce by having each time new dishes (succulents) !

Excellent restaurant with very varied flavours, fresh products and a very pleasant room! Good value for money

Diner reserved for our 2 years of marriage and very disappointed with the experience despite very good reviews consulted before making the choice of the restaurant. Everything seemed to be indicated to spend an intimate evening in love in a underground room under Toulouse stone voutes with tamised atmosphere... It turns out that a group of 8 people (English) was set up in this room and talked loudly as if they were in a lambda brewery, without worrying about other tables of 2 people just next to them. Not wanting to focus on the subject we kept telling them anything, but at the time of paying, the word was passed to the waitress. Very difficult to note and give an impartial opinion on food and service. Even if for what was tasted and despite a very correct presentation, we were not subjugated by the foods or wine agreements, for the price is 59€/person without apéro. The presentation of the dishes was done too quickly by the server. I advise the waitress, as I speak out loudly, to favour tables of 2 in this room to keep this intimate side. Because from the start of this noisy beating, the calm and peaceful atmosphere of a restaurant of this standing was found.

The kitchen is interesting, we are here in search of flavor associations with interessing tasting menus, at reasonable prices. But it’s in the room that it doesn’t follow: a breakdown air conditioning for several months, an atmosphere that becomes stifling over the evening (unacceptable for an experience restaurant that has to offer the comfort necessary for tasting), a disinvolting service (we never change the covers even if they are clearly made from the previous dish: no respect for taste and elegance), a boy who clicks “and hop! Every time he puts a dish on the table (we are not at the canteen)... it is urgent to work the rigor in the room that is not at the level.