They have good pizzas. That’s the most important thing to say about Le Verso. The restaurant is nothing special, quite plain. But pizzas are good. They do have a terrasse (outside seating), albeit on a street with quite a lot of traffic. It is only 50 meters off Place de l’Horloge but is comfortably un-touristy. [...]
Le Capelier Toqué is a tiny restaurant. It is easy to miss it when you walk up the street Rue Guillaume Puy in the Quartier des Teinturiers (the old dyers’ part of Avignon – definitely worth a visit). Once you find it you may be a bit surprised. It has only a few table but [...]
Zinzolin is apparently a dark purple colour. What it has to do with the restaurant we don’t know. You find the Le Zinzolin restaurant in the part of Avignon that use to be the cloth dyers’ and printers’ part (that must be the link), where there is still an old canal. A good ten-fifteen minutes [...]
Sometimes you find really good places – restaurants or other – in really poor locations. AOC Bar à Vin is one of those. Hidden in a very narrow alley, almost behind the rubbish bins, between two busy shopping streets at day time, but almost abandoned at night. Nevertheless, this is a very good wine address [...]
Ampuis, the ”capital” of the northern Rhône Côte Rôtie district, is not big so you will not miss Le Bistro de Serine on the main street in the middle of the town. It is a wine bar and restaurant and they also have a wine shop. The exclusive focus is of course the wines from [...]
If you want to discover the vineyards of southern Rhône the small town of Villeneuve-les-Avignon is a good base. It’s almost like a suburb of Avignon, just across the river, but actually an old town in it’s own right. When the Pope was residing in Avignon in the 14th century the cardinals lived in Villeneuve [...]
Britt’s Friday Column
- The five things you need to know about combining food and wine. Is it a science or just common sense?
- Bloggtips | VinoFino on The five things you need to know about combining food and wine
- Per Karlsson on The five things you need to know about combining food and wine
- Malgo on The five things you need to know about combining food and wine
- Bernd Koppenhöfer on Alsace – dry or sweet?
- Oscar Quevedo on Using native yeast or selected yeast at Quevedo Wines in the Douro