Le Relais du Gois - Reservar uma mesa

back on foot fishing in the sands of the goy pass, I wish to offer a drink to the friend who accompanied me. a 15.15h we set up on the beautiful terrace of the "gois relay" among the thirty customers already installed. 20 minutes are going before a young server is interested in us. He takes our order of 2 glasses of chardonnay. it comes back only 20 more minutes later, when we thought he had forgotten us. the white wine far from being refreshing is at room temperature in this 11 August afternoon. So I ask for some ice cubes to our server that tells us that the wine comes out of the fridge (undoubtedly, but it waited a quarter of an hour on the bar in the glasses). even topo for the ice that...

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lunch at 3 a noon in August 2017. good experience overall despite the expectation of 20-30mn pr l'apéro. In the end the servers were patient and understanding in their turn (2 changes in my friend's opinion)., we leave good friends, and it was very good: fried mussels at the top (absenteses of the map bizarrely), royal dorade net also with tb accompaniment (black sauce safran), excellent dessert surprise (fresh pebbles rhubarb). I recommend but take time.

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We were on August 3 after a day in blackmail and we had a good night. the map is not varied but it was enough for the menus! very good menu at 21,50€ with an entry Jamaican salad of sale; merlu plate with very good sauce and potatoes; dessert millefeuille apples and caramel. very good meal, very nice and attentive staff. and the restaurant offers a beautiful view of the passage of the gois

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a very beautiful location with panoramic views of the Bay of Bourgneuf. Go for a drink on the terrace and then go, don't have lunch! a menu at 21,50 euros without very much choice, a so-called chicken of challans whose one does not know if it was meat or plastic with a dozen beans in a corner of the plate. and a boss who doesn't support the same courteous observations.

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a sublime situation a very well cooked fish meal, especially a dessert that we propose that rarely "a blow to the great marnier" perfectly successful.Chapeau to the chef pâtissier.

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