Arev - Aix-en-Provence

Very good cuisine, very good service, pleasant setting on a small square.

Very good cuisine, very good service, pleasant setting on a small square.

It is all different then on the pictures on their „the fork site“. The Pulpo dish consistet mostly of per marinated lambs letuce which in summer is half a year out of season and therefore lowest quality. The few pieces of pulpo I found were overcooked hard, marinated with dried herbs as if it was a salad from the gas station. The burrata and gamba dish came with the same salad as the pulpo, but for the burrata it was overseasoned with vinegar. All dishes came with yuzu“Caviar“ all over the place which shows no interest in the plates flavours. We could not eat one of the main dishes Langustines with cream Pasta: the Langustines were mushy inside and the pasta soaked in flavourless cream. Risotto with „lobster Bisque“ was made out of grain and the same Heavy Creamsauce with only a gibt of bisque to be dreamed of. Although it was not what I expected it was eadible. For the fish dish: it was overcooked and covered with degenerated Proteins. Furthermore it was cold. The side carotts were nice. Hole plating defenitely no eyecatcher but rauher something from a hospital. The cheeseplatter came with dried out halfened pickles, possibly prepared the das before. The „Tangerine Tartar“ consistet of one Wohle chopped up Orange including it’s interlayers. Service tried to cheer us up with a free glass of wine we couldnt Drink for lunch but made us smile. The plate we had to give back after the first bite behause the fish was old was asked to be payed but then excused for that mistake.

Good main and desert. The tiramisu was not the best.

Super welcome, hearty dishes and worked! Go!