Le Bon Vivant

• Monday: Closed
• Tuesday: 6:00 PM – 12:00 AM
• Wednesday: Closed
• Thursday: 6:00 PM – 12:00 AM
• Friday: 6:00 PM – 12:00 AM
• Saturday: 6:00 PM – 12:00 AM
• Sunday: Closed

Google Reviews

• Barra Cuda — 24-05-2025

  Rating: 5 / 5

  Pleasantly and positively surprised with our experience here. Attentive and personal service, without feeling overly stiff/formal. Cosy setting and calm+quiet. Full vegetarian menu + worthwhile non-alcoholic pairing available, which we appreciate. All were delicious & original, well worth our time and money. Will be coming back when we're in the area again :)

• Nick Denis — 13-04-2025

  Rating: 5 / 5

  Very good casual fine dining option in an old basement. Two seasonal menus on offer (vegetarian and non-vegetarian), plus a la carte. Serving sizes are okay. Five courses is enough. Wine pourings are very generous. They want you to pay 25€ per person with the reservation. Understandable if annoying precaution for no shows.

• Ana Luiza — 24-06-2025

  Rating: 4 / 5

  Reserved a midweek menu, staff was attentive and food was great. Restaurant is in a beautiful place, good and creative dishes. Amuse bouche was great, rabbit was good but accompanying sides were not very special tasting. Sauce was tasty but some corn sides did not have a lot of taste. Dessert was amazing, and wine pairings complemented very well!

• Bernard Krzyżowski — 09-02-2025

  Rating: 5 / 5

  Amazing fine dining place. Everything was absolutely fantastic. AND special huge shoutout for an amazing non-alcoholic “wine” pairing - that was something special! I have had seen so many home made non alcoholic beverages that were so tasty but also matched the food so well. 10/10 experience in general

• Mariana FS — 24-11-2023

  Rating: 4 / 5

  We were a group of more than 15 people, and that can be a challenge for restaurants. This experience was very surprising, good flavors and textures on each course and between them as well. The staff was incredibly helpful, and guided us through the whole experience explaining in detail the flavors we were about the try. Details to improve would be the transition from courses that must be smoother, and in particular from the 2nd to 3rd ones, because although very tasty, the flavors went from fresh and citrus to a heavy and strong combination. Considering the gourmet aspect, it is a costly meal, and still I recommend it.