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Le Palladia

271 avenue de Grande Bretagne, 31300, Toulouse, France
+33 5 62 12 01 30
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Overview
  • Excellent31%
  • Very good41%
  • Average15%
  • Poor11%
  • Terrible2%
16 Sep 2013
“A wonderful suprise”
23 Aug 2012
“Perfect!”
Restaurant Hours
CUISINES
French
PRICE
$$$$
RATINGS
Service
Food
Value
Atmosphere
LOCATION
271 avenue de Grande Bretagne, 31300, Toulouse, France
All Details
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Reviews (72)
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Reviewed 17 September 2013

We were staying next door at the Novotel but the food there was awful! We decided to check out the restaurant at Le Palladia hotel next door and we found it excellent! Service was stellar. I had a cold artichoke soup that was to die...More

Thank ConnieSeattle
Reviewed 23 August 2012

As a last meal in France, it was a perfect representation of all the favors I've come to love in this country, and accompanied by great service. Presentation was of the highest quality, there is a good wine list and the servers are knowledgeable with...More

Thank rizuj
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Restaurant Details

Rating summary
  • Food
    Service
  • Value
    Atmosphere
Average prices
USD 22 - USD 90
Cuisine
Meals
Lunch, Dinner
Restaurant features
Wheelchair Accessible, Reservations
Good for
Business meetings
Location and Contact Information
  • Address: 271 avenue de Grande Bretagne, 31300, Toulouse, France
  • Location: Europe  >  France  >  Occitanie  >  Haute-Garonne  >  Toulouse
  • Phone Number: +33 5 62 12 01 30
Description
Le Palladia's crowning glory is its tree-fringed terrace overlooking a heated pool, one of the best al fresco dining spots between Toulouse city centre and the airport. Glass walls let four-star Hotel Palladia���s international crowd enjoy the pretty setting all day long in all weathers from the spacious comfort of the main restaurant. Gold pillars, blood red carpet, bold black fittings - the contemporary confidence of La Palladia���s design is matched by chef Damien Mouchague���s original cooking. His sophisticated seasonal menus capture the appetite with imaginative dishes from the south west of France. And it���s usually his chef���s recommendations that catch the eye as they come out of La Palladia���s kitchen.
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