La Table a Roland: "One of two open in Percé!" Top 5 Page for this destination Gaspé Restaurant Tip by Bwana_Brown

Gaspé Restaurants: 10 reviews and 24 photos

  Darkness was falling when we arrived
by Bwana_Brown
 
  • Darkness was falling when we arrived - Gaspé
      Darkness was falling when we arrived
    by Bwana_Brown
  • Our simple meal in the 'off-season' - Gaspé
      Our simple meal in the 'off-season'
    by Bwana_Brown
 

In conversation with our B&B hostess upon checking in, she mentioned that at this time of the tourist season, there were only two restaurants open in Perce. She told us where they were located, so while we were on the side of Mont Sainte-Anne viewing the village from above, I spotted roughly where they were. The first one did not look too appealing as we cruised by after our descent, but La Table a Roland had a warm looking exterior as the light began to fade.

Favorite Dish: It was not too busy and service was quick, even if half the menu items were not available when we tried to order our initial selections. We went to plan ‘B’ and settled for a Cheese Lasagna (C$11) and a half-order of Spaghetti (C$8.50) washed down with a draft beer and a glass of wine. It was a quiet spot and an enjoyable meal with which to end our exploration of the Gaspe Peninsula – total cost with a tip was US$37.

Address: 190 Route 132, Perce, Quebec
Comparison: about average
Directions: Just about in the centre of town, on the right side as you drive south/west on the main street.
Phone: 418-782-2606
Price: US$11-20
Rating: 3
Theme: American

Review Helpfulness: 4.5 out of 5 stars

Was this review helpful?

  • Updated Jul 6, 2007
  • Send to a Friend
  • Report Abuse

Comments

Bwana_Brown

“Don`t sweat the small stuff”

Online Now

Male

Top 1,000 Travel Writer
Member Rank:
0 0 0 1 1
Forum Rank:
0 3 2 2 3

Have you been to Gaspé?

  Share Your Travels  

Latest Gaspé hotel reviews

Hotel des Commandants
16 Reviews & Opinions
Latest: Jun 8, 2013
Auberge Internationale Forillon
1 Review & Opinion
Latest: Mar 10, 2009