Le Vieux Puits

Name: Le Vieux Puits
Address: Beziers, FR
Telephone: +33 4 67 90 05 59
Price range: $$

223 Reviews

207 Av. de Cazouls, 34370 Maraussan, France

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Le Vieux Puits

223 Reviews

207 Av. de Cazouls, 34370 Maraussan, France

Dine in

€€

Wheelchair accessible entrance

Features

Serves lunch

Serves dinner

Opening hours

  • Monday: Closed
  • Tuesday: 12:00 – 1:30 PM
  • Wednesday: 12:00 – 1:30 PM
  • Thursday: 12:00 – 1:30 PM, 7:30 – 9:00 PM
  • Friday: 12:00 – 1:30 PM, 7:30 – 9:00 PM
  • Saturday: 12:00 – 1:30 PM, 7:30 – 9:00 PM
  • Sunday: 12:00 – 1:15 PM

Reviews

4.7

223 Reviews

Total review count and overall rating. We perform checks on reviews.

5 stars

4 stars

3 stars

2 stars

1 stars

Tanya Whelan

Tanya Whelan, Jun 2022

Lovely local restaurant. Food was fresh and well presented and tasted delicious! Went with 4 friends and had a lovely evening. Charming hostess (Celine?) for whom nothing was too much trouble and who was welcoming and friendly. Would recommend and I shall be revisiting soon.

Robin Simpson Dawson

Robin Simpson Dawson, Apr 2023

Very friendly staff. Very comfortable and relaxing environment.

Excellent food and we highly recommend the restaurant.

Nicolas Julien

Nicolas Julien, Oct 2023

Excellent!!?

Joshua Silver

Joshua Silver, Jul 2022

Superb

Elodie Tastavy

Elodie Tastavy, Jul 2024

I present to you one of my favorite addresses! The family-run establishment is welcoming, the service with a smile, and the cuisine…. GENEROUS, REFINED and ORIGINAL! it’s deliciously surprising for reasonable prices! The decoration of the room is just as refined! I recommend ++++ to go and discover this beautiful address!

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Béziers-born chef Fabien Lefebvre is a Meilleur Ouvrier de France and no stranger to us here (previously at Octopus and still at the helm of Pica-Pica). This restaurant is housed in an Art Deco building with a modern extension: a successful makeover abounding with curving floral forms, with a round dining space done out in soft, natural and organically shaped materials. The chef delivers a modern take on Mediterranean cuisine that pays homage to quality ingredients and conjures up well-defined flavours on the plate. One fine example is his turbot meunière with a grilled fish bone jus and celeriac millefeuille. Remarkably warm, attentive and competent service. Opt for four to six courses from a set menu that is constantly evolving in line with the seasons and the markets. The wine list boasts 800 labels.

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