Le Petit Sommelier - Menu

A traditional cuisine of high quality, a very good reception. I recommend with a 20/20 for Ioli and homemade desserts

Excellent restaurant. A delicious homemade cuisine and generous dishes. A very good address in Lodève. A restaurant like you love them

Second visit to Lodeve, second dinner break in this restaurant. We really eat very well, for a reasonable price and quiet. We'll go back without hesitation. View menu

An excellent restaurant. Perfect home, top cuisine (even the tiramisu, which in almost all restaurants is an infamous simplification, is here excellent). Top

Very nice experience for a Sunday lunch. The ingredients were fresh, a map that allows you to choose between meat or fish and very good value. Recommended, thank you

Excellent lunch taken this day in this establishment. Food of very good invoice, very pleasant reception. And what to say from this pannacotta with maroon cream!!!! A delight! View menu

Very good cuisine, well presented with an interesting choice: steak of beef, lamb, monkfish with garlic cream, duck confit with orange, brains with capers etc... Accompanied by vegetables and potatoes. Very friendly welcome by the charming owner. Reasonable prices. Several formulas or à la carte. I recommend

A nice little restaurant. The owner and the chef are very welcoming. I want to make this clear. We were there this Saturday 11/05 before hitting the road to return to the Loiret. The dishes and desserts offered are more than adequate (value for money). No regrets: we did well to dine at Le Petit Sommelier instead of a so-called restaurant on the motorway rest areas. In short, I recommend it if you ever pass through Lodève.

Restaurant from the 90s so the decor is a bit dated. No atmosphere the day we came (noon). “Old-fashioned” waitress in a somewhat formal style, nice nonetheless. All that is the style of the restaurant and I have nothing to complain about. On the other hand, the cuisine (dishes) is very boring and of fairly average quality (gizzards served on lettuce which has cooked because of the heat of the gizzards. Jacky-style dressing from the 80s with half-cooked, half-soft croutons thrown in the plate, slices of red beet placed on the edge, slices of potato not well cooked, on the other hand good quality meat I think I can do just as well at home with friends who arrive unexpectedly). As for the pric... View menu