Di Pasta
59 Reviews
28 Av. 22 Août 1944, 34500 Béziers, France

Di Pasta
59 Reviews
28 Av. 22 Août 1944, 34500 Béziers, France
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Reviews
59 Reviews
Total review count and overall rating. We perform checks on reviews.
5 stars
5
4 stars
0
3 stars
0
2 stars
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1 stars
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Camillus Kerins
Camillus Kerins, Aug 2019
Absolutely perfect. Very friendly place. Everyone says hello when you enter and the food is great. And it's very reasonably priced.... The host is a very nice person and if your French is not great he will correct your pronunciation for free ...bon Appetit.
Joe Valentine
Joe Valentine, Feb 2023
This fricken guy is amazing! The food is fantastic.
Nassira JARRARI
Nassira JARRARI, Sep 2024
I had a perfect time in this friendly family restaurant! The decor is magnificent, each dish was delicious, and the staff were very pleasant and smiling. I highly recommend!
aizen
aizen, Sep 2024
We stopped on the way to eat. The legs turned out to be delicious as much as the burgers, I recommend it to everyone
CRayan
CRayan, Sep 2024
Having left Italy since I was 6 years old, I missed pasta like at home, Di pasta took me back to my childhood, I feel like I'm going back to my little village near Venice, on top of that the burger are really good.
Thanks to Di Pasta the best pasta I have eaten since I arrived in this country
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L'Alter-Native
An Alter-Native – or another birth, even a rebirth – is how Gilles Goujon views this project. In Béziers, where he grew up and studied, the three-Michelin-star chef of L'Auberge du Vieux Puits, who needs no introduction, is carving out a new niche: developing a concept of eco-responsible seafood- and plant-based cuisine. With vegetables from the aquaponics garden and other treasures from the South of France, executive chef Quentin Pellestor-Veyrier cooks up appetisingly generous and no-nonsense dishes: œuf en blanc-manger surprise, wild mushroom tartlet; a fine morel mushroom in "Rabelaisian salmagundi", lettuce broth and green cardamom; sole with sea urchins, asparagus and celeriac millefeuille… Make a beeline for the lovely patio terrace in fine weather.
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Pica Pica
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La Maison de Petit Pierre
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Fresh ingredients, balanced dishes: chef Patrick Olry, well known in the region, demonstrates his know - how and consistency. In particular, be sure to try the tasting menus based on truffles, scallops or lobster, which are in no small part responsible for the establishment's reputation.
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