Rouge Barre

Lovely small intimate restaurant. The food was really good (my favourite being the Dorad fish course). We also had the wine pairing, which while the wines were nice in isolation, they were not complimentary to the dish at all. I feel this was just inexperience from a very young set of staff. The one exception was the wine we had with the cheese which was odd on its own but great with the cheese. The staff were lovely and friendly without being overbearing.

We tried their 7-course tasting menu. They were able to accommodate for food allergies. Standout courses: the mussels (I enjoyed the creative liberties they took with the ingredients) and the fish (great balance of flavours and textures). While it was a pleasant meal, I didn't feel like the 7-course menu was necessarily better than if we'd just ordered the 5-course one. The extra lobster dish was alright, and there was only a tiny piece of lobster meat. The extra dessert was quite mediocre and very sweet.

We had a truly wonderful dinner at Rouge Barre. The décor exudes a calm, welcoming ambiance, and the staff were both attentive and impressively knowledgeable. The food was absolutely delicious. We opted for the five-course menu and added the cheese selection as an extra treat—an excellent choice we thoroughly enjoyed. It’s rare to find such outstanding quality and service at such a reasonable price. Bravo, Rouge Barre!

We thoroughly enjoyed the Christmas eve lunch we had here. The appetisers with the sparkling wine started the meal off very well, and I found the avocado starter with the kiwi and frozen cheese to work surprisingly well. Unfortunately, the scallops starter disappointed me in the sense that I did not feel that the scallops (which were served room temperature and done sous vide) added anything to the dish. I would have much preferred it had they been cooked in the pan instead and served immediately afterwards, and the dish would have come together much better. However, this is my only complaint of the meal. The trout fish course and guinea fowl meat course were both fantastic, complimented by the wine, and the very hospitable waiters. The chocolate and chestnut dessert was faultless too, and very clever with the passion fruit. It went very well with the agrumes liquor.

The 5-dodues menu was very nice experience, however the compositions aren't as rich in taste that I expected. I really loved the starters: cream of porcini with smoked haddock, a great combination, and the perfectly seasoned red mullet: acidic, salty, just a little bit bitter. The wild sea bass with turnip and corn: tasty, but the proportions of the ingredients were not balanced, as the taste of corn/popcorn was predominant. Besides, I don't think the dill goes well with it. The rabbit with pork stuffing really amazing with very little sign of pork. Finally, I found the dessert, mango with coconut not expressive enough.

Excellent service. Very flexible with requests and accommodating. We really enjoyed the seafood, all the sauces were very imaginative and every flavor was really pleasing. Thank you for the warm welcome!

We thoroughly enjoyed our lunch at Rouge Barre. The food was exceptional with great attention to the season. The wine pairing elevated the dishes. The staff was friendly and attentive and made it an overall great experience. The relaxed atmosphere and music selection made us feel right at home.

We had the 7 course tasting menu, it was wonderful. Some dishes stood out more than others but it was all great and would recommend