Hemos hecho menu diario de 19€ y muy recomendable. Comida muy buena y servicio inmejorable. Muy a pie de carretera si vas de paso.

Todo perfecto. Comimos super bien. El trato muy amables y profesionales. Platos muy completos. Volveremos ! Ayu gorrion 😂😂 Gracias por todo.

¡Hemos comido genial! Los platos muy ricos y cantidades adecuadas, tenían mucha variedad para elegir, nos han atendido muy bien (eso sí, recomendable ir a primera hora porque a partir de las 14/14.30 se llena muchísimo, nosotros hemos ido a las 13.00). Menú en día festivo 22€, considero que el precio se ajusta a lo que hemos comido.

Pasando de paso buscamos para comer y nos salió este restaurante, sencillo pero se come muy muy bien, menú 21 euros y buenos platos, trato correcto y amable en todo momento, es muy recomendable si estas en la zona

Menu diario. Comida casera muy buena. Servicio rápido y eficaz. Simpáticos todos.

Nosotros llevamos más de 4 años yendo todos los 1 de noviembre. (Coincidiendo con la compra de los decimos de navidad) Siempre nos han atendido con una sonrisa y con mucha educación. Aún sin reserva y diluviando nos an acogido sin problema. Siempre vamos en moto las cuales nos dejan aparcar las en la puerta con sitio donde dejar los cascos. La comida de un menú (muy variado) y para todos los gustos. De cantidad más que decente así como la calidad. Un pelín caro pero ya sabemos cómo están los precios de los menús los últimos años (dentro de la media 23€ el menú festivo). Gracias por un año más!

Marcin Latosiewicz

Good food , no frills , great feeling of being in a local place.

Kira Battiston

Really good local food! Lunch menu was 18€ at the terrace and includes entree, main course, dessert and drink. Everything was great and we especially loved the cheesecake :) Staff were really friendly too!!! Thank you

Joanna Marciszewska

Amazing food and great service! Delicious cheese cake, goat cheese salad and meat. They have menu in english which was very nice

Mihaita Soldea

Authentic catalan restaurant with a large variety of food and good prices. We had croquetas, chuleton and butifara and it was very very tasty. I recommend it!

Alexander Jakel

Excellent location to grab a bite of Catalonian cuisine. Plenty of seating inside and outside. The plates are well portioned, priced well for what you get and they also had excellent flavour! Would highly recommend to anyone in the area.

+1

J. Meijering

Very nice place with Catalan food with very nice waiters and waitresses.

Annick Mertens

Nice menu del dia, very reasonably priced, nice service, welcoming ! Cool and fresh inside when it's hot outside.

Nacho

They share the job of executive chef at their second restaurant, Le Crocodile, also in Brooklyn. This is probably fortunate for them, given how popular the place has become since it opened in December. It is definitely fortunate for us, because another thing Mr. O’Neal and Mr. Leiber apparently agree about is how the food at a modern New York brasserie should look and taste. The menu’s long, single page cascades from one category of appetizer to the next, from shellfish to snails, before arriving, about midway down, at Entrées. That’s a head fake: the word is used in the French sense, and denotes more appetizers. Ten main courses follow, under Plats Principaux, and then come a dozen desserts that more or less describe themselves: profiteroles, chocolate pot de crème, a cheerfully sour lemon tart. There are so many dishes you’re not quite sure at first whether two guys whose best-known creation is a pancake will be able to keep up. They do that and then some. Nearly everything I’ve had at Le Crocodile has made me want to come back for more. ADVERTISEMENT Continue reading the main story This is not the easiest feat in a genre as thoroughly pawed-over and cliché-ridden as brasserie food, although to be precise we are dealing here with New York City’s peculiar notion of brasserie food. In a New York brasserie you almost never see choucroute, but you may well see Jonah crab salad, which at Le Crocodile, is stirred with yuzukosho mayonnaise and sits on a cushion of avocado purée. It’s delicious. So are other cold things from the raw bar: sea scallops in a spicy green pool of parsley juice, herbs and lemon; Wellfleet oysters, their deep pearly cups holding a splash or two of bay water.  Image The industrial bones of the Wythe Hotel are the backdrop for Le Crocodile, a new brasserie.Credit...Daniel Krieger for The New York Times Despite this distinctly broad-minded understanding of brasserie cooking, though, Mr. O’Neal and Mr. Leiber do get in a lot of recipes that either come from France or make you think of it. Onion soup is mandatory in a place like this, but Le Crocodile makes it pull its own weight. The broth is almost velvety, fortified by lardons, and there are good crunchy mouthfuls of toasted sourdough croutons instead of the usual limp blobs of drowned bread. Unlock more free articles. Create an account or log in Pickled mussels, plump and orange, nod distantly to the plate of herring at every other brasserie in France, down to the pickled onions and carrots that ride along. Cold leeks in vinaigrette make an appearance, too, though they’ve undergone a little remodeling: trimmed into bite-size segments that are stood on end in a foundation of ravigote sauce and then covered with toasted hazelnuts. There’s a sort of salade lyonnaise — I say sort of because the lardons you’d find in Lyon have been replaced by smoked eel. The idea is great; the salad is smokier than the original, and with the wonderful added oily softness of the eel. In its framework, it is not too different from the smoked-herring Caesar found at M. Wells Steakhouse, and before that at the original, too-pure-to-last M. Wells in a stainless-steel diner. They share the job of executive chef at their second restaurant, Le Crocodile, also in Brooklyn. This is probably fortunate for them, given how popular the place has become since it opened in December. It is definitely fortunate for us, because another thing Mr. O’Neal and Mr. Leiber apparently agree about is how the food at a modern New York brasserie should look and taste. The menu’s long, single page cascades from one category of appetizer to the next, from shellfish to snails, before arriving, about midway down, at Entrées. That’s a head fake: the word is used in the French sense, and denotes more appetizers. Ten main courses follow, under Plats Principaux, and then come a dozen desserts that more or less describe themselves: profiteroles, chocolate pot de crème, a cheerfully sour lemon tart. There are so many dishes you’re not quite sure at first whether two guys whose best-known creatio

Cybeles Nunziata

Very nice service, the food is amazing and done at the moment. Vegan options can be done with entrances. Very recommended. The price is also very good.

yair katz

Awesome service(the waiters are nice and do their job fast). The food is very tasty and definitely worth its cost. The chicken breast is more than recommended

Miguel Flavian

A very nice place to have lunch. The menu is around 15 euros and has a lot of options. All the dishes are nice and home cooked, nothing ready made stuff. Portions are also generous. Great to try some Catalonian specialities like Escudella, Canelons, Peus de Porc... And the staff are very friendly and helpful.

El menú de domingo estaba bastante bien por el precio. Cantidades correctas. El risotto y el alioli que hacen buenísimo! El m nu de festivo era de 22 euros con bebida incluida.

Lugar para ir en pareja, familia o amigos. Buena comida y con una cantidad perfecta. El servicio fue super rápido y el xaval joven que hay va como un rayo. Lo único malo que hay mucho ruido y entre mesas y mesas hay poco espacio.

Tigran Tsaturyan

Mediocre place. The steaks were a bit rough and standard offering with fries. Food was a bit slow to come. But the price was reasonable and we did not have to wait before seated.

Mark Foster

Used this restaurant a couple of times whilst journeying back and forth through the Pyrenees. Tasty food freshly cooked. On the main drag and is a good viewing spot

Emilio Iglesias

Very nice staff and they had gluten free options. I would really recommend the filiberto for dessert.

Ofer Ben-Artzy

Good value, very aware of gluten free dishes

JN

Typical bland Spanish food though melon and jamón was quite good. Very slow service.

Imran Wajid

A good restaurant with good seating options both inside and outside. They have good menu deal at reasonable price and food portions are of good size. Staff here is also friendly and tried to help.

Matt Winship

Excellent, friendly service. it isn't fancy but like eating at home with a warm and friendly atmosphere.

Richard Fieldhouse

Pleasant restaurant by the river gave us good lunch (Goat's cheese salad and burger both good)

Pare a comer un sábado y estaban desbordados.Tardaron un poco en servirme y cuando me trajeron el primer plato pedi el segundo,por qué iba de viaje y no quería estar mucho tiempo allí. ,viendo l aespera que tenían las mesas de mi alrededor. Menu del día correcto.

Rob Gemen

I got the wrong first dish. They realised it, but didn't change it for the right one. Like in, hey the customer already took a bite, so let's no bother anymore.

Una experiencia realmente lamentable. Entré esperando un restaurante y terminé presenciando una demostración perfecta de cómo espantar clientes. El personal fue antipático, desganado y con una actitud cercana al desprecio, como si atender fuese un castigo y no su trabajo. La atención fue tan mala que ni siquiera llegué a consumir nada: opté por irme antes de seguir perdiendo tiempo y paciencia. Cuando un cliente se siente incómodo desde el primer minuto, algo está muy mal. Si pudiera darle 0 estrellas, lo haría sin dudarlo. Lamentablemente la plataforma no lo permite. No sé cómo será la comida, pero con un trato así da exactamente lo mismo lo que salga de la cocina. Un lugar para no volver y, claramente, para no recomendar.