Restaurant L'ecluse Beziers
2783 Reviews
16 Av. Pierre Bérégovoy, 34420 Villeneuve-lès-Béziers, France

Restaurant L'ecluse Beziers
2783 Reviews
16 Av. Pierre Bérégovoy, 34420 Villeneuve-lès-Béziers, France
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2783 Reviews
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Danny
Danny, Aug 2024
Thank you! 5 Stars as we had a perfect dinner! We had a nice table next to the canal du midi, great service team and the food and drinks were very good!
I appreciate the hard work. Keep up the good work!
Santi Talo
Santi Talo, Aug 2024
Very good daily menu, good taste and price, the menu is long and you can enjoy many different specialities with friendly staff. Plenty of parking.
Alina Rolland
Alina Rolland, Aug 2024
Food was great! One of the best we had in France. Nice staff and atmosphere. Absolutely recommend this place
Pete Thomas
Pete Thomas, Sep 2024
Had lunch with some old friends here. The food, service and ambience were all excellent. The restaurant is on the Canal du Midi and it’s fun watching the locks and boats going past. Recomended.
Debora Green
Debora Green, Jul 2024
Our second visit during our 1 week holiday in Beziers. We came to celebrate our granddaughter's 16th birthday because she enjoyed the first visit so much. The food is excellent, service friendly and it is a lovely setting on the Canal de Midi. The servings are large so we knew on our second visit not to eat all of our starters or we would be full!
Highlights apart from the food were the beautiful dog who was happy to be petted on the way out and the singing of happy birthday and sparkling dessert for our girl, who enjoyed her first legal drink in France! Thank you for two memorable evenings.
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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
Fabien Lefebvre, formerly Michelin-starred at Octopus, as well as being crowned "Meilleur Ouvrier de France" 2004, is the chef behind this delicious and friendly brasserie. He serves up uninhibited Mediterranean cuisine, cleverly blended with other influences. The menu features a selection of tapas (hummus with cumin and pita bread; croquetas de jamón), picas such as lamb kebab with za'atar and sumac, or grilled octopus. More elaborate dishes include semi-salted cod, watercress and gnocchi, lemon and caviar emulsion. And then there are the tasty desserts. A down-to-earth concept, with sharing in mind. The lunch menu is a steal. A resounding success.
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La Maison de Petit Pierre
Enthusiastic chef Pierre Augé is at the helm of this restaurant with a personalised decor that is located close to the bullring. He greets each and every customer with an infectious smile because he is there to spread joy with his tasty creative cuisine based on local ingredients! Rather than bask in the media hype, he is clearly driven by a desire to continuously explore new culinary avenues. It's a joy to behold – and tuck into – dishes such as his whisky-marinated pavé de bœuf steak and cauliflower mousseline with vanilla; hake with piperade and green jus; or stracciatella with asparagus and bacon tuile. A buzzy, friendly vibe, enhanced by the personality of the chef, and the warm, cheerful service of his wife, adds the final flourish: recommended!
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L'Ambassade
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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Calice
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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