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Quai n°4 Ath Reviews from The Last Year
Excellent lunch
Excellent lunch with a change of a dish for a guest without any problem. Quality of products, good service, nice wine list. Decor that lacks a little light, especially with the uncovered black tables, the only criticism if you're looking for one.
The best starred restaurant in the region, value for money
A real star and honest in terms of rating. Surprising, thin, light but enough. Too bad a little noisy but not disturbing. I adore .
A little disappointed.
The restaurant is small but comfortable, the food is generally very good, served on hot plates with a beautiful presentation. On the other hand, we noticed an error in the main course, one of us did not receive what he had ordered and a certain slowness which made the meal last too long. The wines offered are not up to par (example: the red wine of French origin from the south...) and finally, the meal is too often interrupted by the service.
Top in a relaxed and pleasant environment
Great, really great. Very casual atmosphere, friendly service and the dishes are all top notch. Original flavors and combinations. This team provided us with a very relaxing and delicious evening. Congratulations !
The food -1 almost 2 star Michelin. The service - trying but not really there
Well. The city of Ath - I spent one hour discovering the city so now a loooong lunch starting with a splendid champagne and lots of good food. Certainly the kitchen deserves a Michelin 1 star - the service is the nicest ever but the service staff forget their promises “I will get you an extra chocolate” - and “I will give you the WiFi code” - things that never were delivered - just like any election campaign in random country🐻 ❄️So certainly I will return to the restaurant to enjoy their Michelin 1 star food - and enjoy the not so coordinated service
A moment we like… A perfect address.
A charming evening spent in a place that is just as charming. From plate to glass, flavors, freshness and beautiful and delicious surprises. Creativity that is both refined and affordable. The staff, friendly and attentive (without overdoing it), contributes greatly to the success of the restaurant. A special mention for the food/wine pairing in “Bob” mode. A way to benefit from these agreements, in smaller quantities. It was perfect, thank you. Congratulations to the team!
To the angels
The trip was worth the detour! I was particularly impressed by the sommelier's knowledge despite his young age. He is completely at ease with his customers and we feel a great passion for his profession which he does not hesitate to share. I also really appreciated the originality of the dishes (a delight). You are on track to aim for a **.
Good, but a tad too sophisticated.
We went to Pier No. 4 this afternoon, on the recommendation of friends. We had the 3-course lunch for 40 euros. And this evening, I read the reviews, most of them laudatory, from customers, and although I had a good time in this restaurant, although I found good, at the time, what was offered to me , I will not give the maximum score to Pier n°4. The problem is that, the dishes being so elaborate, with so many different flavors, I am, this evening, unable to say exactly what I ate. The waiter, of course, told us what was for lunch today, but in the hubbub of the restaurant, we didn't understand everything; and no possibility to take a look at the menu, lunch is not there. So we had lunch without really knowing what it included. Then, for each appetizer, for each dish we were entitled to an explanation given in fourth gear and sotto voce by the waiter, but the explanation was barely given, even if we had heard part of it, we had it already forgotten. I think it's the same for most customers. In this type of restaurant, it would be necessary to provide with each dish an explanatory note indicating what it is made of. I remembered, while listening to the waiter, what the French Academy wrote a few years ago about waiters who ended their presentation of each dish with the formula “Good tasting”: It often happens today that the established formula that we used to hear, “Bon appetit”, is replaced by the undoubtedly more chic “Good tasting”, even if it would only be a lunch of a tomato salad. or a steak and fries. In Sérotonine, Michel Houellebecq accounts for this fact when he writes: “These restaurants would have been bearable if the waiters had not recently acquired the mania for declaiming the composition of the slightest appetizer, their tone swollen with emphasis. half-gastronomic, half-literary, watching for signs of complicity or at least interest in the customer, with the aim, I imagine, of making the meal a shared friendly experience, while their only way of launching: “Good tasting” to the outcome of their greedy harangue was generally enough to take away my appetite. »