Likoké

Was OK! Price quality wise acceptable/good. We visited on a very hot summer day and inside temperatures were good.

One of the five Michelin star Colombian chefs in the world. A bit of a drive to get there and the bonus is that you get a delicious blend of South American and French cuisine. Was our third visit and always a pleasure to come back here.

A very good restaurant, the flavour combinations the chef makes are absolutely incredible. The wine suggestions pair perfectly with the food. Not cheap, but worth it!

My number One restaurant in Les Vans, Ardèche, France... Thank you Cyriel, Guido and the full team (personnel de la salle x kitchen staff): your dedication, your passion is my ultimate tasting and exploration experience! Long live your culinary roots and let's keep this a yearly tradition 🙏😇🙏💋

Worth the Michelin star, this Belgian Flemish restaurant takes you on a multicultural journey through the most divers and rich flavours you can imagine. Beware of your pocket though, because this restaurant knows how to charge well.

Very nice small restaurant. A 1 star Michelin rating is well deserved. We had lunch on the 8 June 2024, the menu changes with availability of seasonal products.

My wife and I attended a private, fine dining function last weekend hosted by the owners at the stunning location of Chateau Walbaum in Vallon Pont d’Arc The dining food and service was provided by co-hosts Likoke, fronted by boss Cyriel Huysentruyt and masterchef Guido Niño Torres. What a fabulous initiative and one which worked to perfection. The food was as always sensational. Wine pairings were perfected together with Chateau Walbaum winemaker Ludovic. A special mention for the efficient, effective and utterly delightful Belgian lady who was front of house with Cyriel. My wife and I can’t wait to return to the Likoke restaurant for our next dose of wonderful food and service

A great disappointment :( We arrived at the restaurant right after its opening at 7:15 PM. We opted for the five-course menu, which was unusual in terms of the timing of certain courses and the fruity dessert. The food was indeed imaginative; however, some of the dishes left us utterly disappointed (fibrous pork in the main course, aubergine ice cream, and peeled tomato floating in oily water as a dessert). The biggest issue, however, was the long gaps between courses. We were the first to leave the restaurant at 12:15 AM, while guests who had chosen the eight-course menu still had 1-2 courses ahead of them. They seemed to envy us for leaving already. The staff did their best, but simply waiting an hour for the next course is exhausting, even in a Michelin-starred restaurant. If the kitchen can't keep up, the restaurant's concept should be reconsidered.