€€Seafood
The ocean breeze blows as far inland as Chinon! As its name suggests, this restaurant gives seafood pride of place. The chef prepares very fresh fish, adding a dash of originality, with a pinch of spice here and a hint of sweet and sour there. Good value for money.
TripAdvisor 评论样本 · 3.8/5 · 80 条
L'Océanic位于希农，以海鲜为主，整体评分3.8/5。食物质量评价两极分化：多数评论称赞食材新鲜、烹饪精湛，特别是鱼类菜肴和当地科利·杜泰尔葡萄酒；但也有部分顾客反映菜品无味或甜点名不副实。服务方面，热情友好的接待备受推崇，但亦有投诉指出上菜节奏缓慢、缺乏关怀甚至态度冷淡。环境安静雅致，适合用餐，但在夏季高温时因缺乏空调而体验不佳。价值感存在争议，部分人认为物有所值，也有人觉得收费过高或附加费不合理。
适合追求安静海鲜体验和当地佳酿的食客，但建议避开炎热夏季并提前确认服务细节。
€€€Modern Cuisine
Tally-ho! At this restaurant dedicated to Nimrod, the biblical king and hunter, you can be sure of catching game in the sights of a chef who describes himself as a real hunter-gatherer-fisherman. After stints in some high-calibre establishments, chef Nicolas Gaulandeau has returned to roam his native land, crafting dishes from the finest vegetables and meats sourced from local market gardeners and producers. The result is sophisticated and tasty cuisine, as exemplified by line-caught meagre with herbs, fennel confit, hummus and black garlic hollandaise. Highly professional service and an attra
TripAdvisor 评论样本 · 4.7/5 · 80 条
Nemrud位于希农市中心，提供现代美食。多数评论称赞其食材优质、口味丰富且服务热情，适合在露台或室内用餐。然而，部分顾客对价值持保留态度，认为价格偏高，且存在菜单选项受限、菜品变化及上菜节奏不均等问题。个别体验因服务员态度和专业度不足而受损。总体而言，这是一家食物质量较高但性价比和服务稳定性存在分歧的餐厅，建议提前确认菜单细节。
适合追求高品质现代料理且能接受潜在服务波动的食客，建议提前确认菜单。
€€Modern Cuisine, Traditional Cuisine
This restaurant may be named after the 1930s but that's where the connection to that period ends. The decor is chic and trendy, with walls in hues of terracotta and verdigris and retro dining chairs. Diners will love the appetising cuisine based on fresh ingredients. Tables on the terrace in fine weather.
TripAdvisor 评论样本 · 4.8/5 · 80 条
Les Années 30位于希农市中心，提供现代与传统融合的法式料理。多数评论称赞其食材新鲜、菜品精致且风味浓郁，部分食客认为其品质堪比米其林星级餐厅。服务总体专业高效，但少数反馈指出高峰期上菜节奏较慢或等待时间过长。氛围方面，温暖的室内装潢与备受喜爱的新庭院为用餐增添了舒适感。尽管有少量关于口味平淡的负面评价，但整体而言，该餐厅凭借合理的性价比和 generous 的分量，成为当地值得推荐的用餐选择。
适合追求高品质法式料理且能接受偶尔排队等候的食客。
€€Creative
Along the old railway line, which is now a greenway, this charming bistro occupies a restored winegrower's house with exposed stonework and beams, an open kitchen and a pewter-topped counter at the entrance. A large kitchen garden and a truffle farm supply the establishment with fruit and vegetables. Formerly sous-chef to Thibaut Ruggeri at Fontevraud le Restaurant, Belgian chef Martin Bolaers makes the most of the vegetable garden to create wholesome and creative cuisine in which plants play the starring role: a starter dubbed "L'Instant T", for example, is improvised using vegetables picked