Hotel Restaurant le Lou Mistralou

We made our wedding meal on June 24, 2017 in a magnificent setting aperitif a meal and a room climbing like my expectations thank you to the whole team

Very good reception, the meals were very good, from the region and the serious and to our listeners; with a beautiful interior setting, outside of the small walls that show well the provence, as well as the setting around the pool

A good welcome with a very attentive team, but cooking is a little too strong. In a word nothing catastrophic for a correct price but nothing crazy.

Our first stay, at lou mistralou in April 2014, had been wonderful at the tourist level, and at the gustative level. the young talented chef of the time, had feasted on every day of his entrances, dishes, exquisite desserts and typically Provencal. If we are always marvelled by the beauty of this region, we have, on the other hand, been really disappointed with the restoration this year. between the bad gratin dauphinois crust, taste frigo. The pumpy "coddy-like, tajine-like" who has only tajine, the dish! ! fade cuisine, without flavor, without suitable seasoning. low-end cheeses, .I don't remember having eaten as badly! cold dishes. .supplements to gogo, while it lacks two dishes on the five proposed !! and the great speeches of the restorer, in front of our astonishment, and our questions. and blah blah, and blah blah. A lot of noise for nothing. if you like to eat good products, of quality. If you have the palate, if you are hoping for a gustative Provencal journey. Go running.

A very good evening of success among all our monthly meetings that have been taking place in the mistralou for a year already.Beautiful rooms, well-appointed and equipped. on the menu: entrance, dish and tasty dessert, homemade, are at the rendezvous for our greatest pleasure. Charming and attentive service. Stéphane, the new boss and boss, is simply nice, available and so concerned to please his clients. a real happiness to organize evenings or dinners with him. A very good point for all this.