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Viewed:: 33911

Bel Etage

Restaurant
To be noted
Cuisine:
Continental, French
Address: 31 Strepan Zorian Str., Yerevan
Phone: (374 10) 500751
Working hours: 11:00-00:00

Provencal elegance of Bel Etage
The Provence style appeared in the south of France as one of the most restrained and authentic styles. Nowadays it is the incarnation of elegance and spirit of true France. That is why it is not surprising that one of the best French restaurants existing in the capital has chosen the Provence Style for its interior. Bel Etage restaurant opened its hospitable doors relatively recently but has managed to outstand with its high standards of taste and quality.

Bel Etage is divided into three halls: piano hall, wine hall, art hall. In piano hall you have the opportunity of enjoying live music, in wine hall you are invited to taste jambon in combination with the best French wines, and in art hall comfort, as well as classical painting created in improvisation a-la Provence will welcome you.

Francis Eeckhout, chef of Bel Etage restaurant offers you the best dishes of the classical French cuisine, as well as the daintiest French desserts. True home-made bread and croissants are baked in the oven of Bel Etage. Also in Bel Etage cooks make ice-cream and sorbet by themselves.

Pleasant atmosphere, delicious cuisine, good music: ideal place for business meetings and hobnobs.

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Last reviews

The comments posted by the visitors do not anyhow reflect our opinion.

In case of questions please contact info@yerevanresto.am

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  • Sona Simonyan

    Sona Simonyan

    09 January 2014 в 17:34:43
    spasarkume shat lavna!!!!!!!!erevi te miak texne,vortex senc spasarkum ka
  • Hasmik Ghukasyan

    Hasmik Ghukasyan

    09 December 2012 в 00:05:19
    Hacheli mijavayr, bardzrakarg spasarkum ev shaaaaaaaaaat hamex utelik! И как говорится "За хорошое нужно платить" ;)
  • Hayk

    Hayk

    23 November 2012 в 22:12:54
    Заказывал надавно рыбу. Официант принес 2 ножа - рыбный и обычный. :) и сказал, что надо так есть рыбу. Бедный наверно не слышал про рыбную вилку и думал что рыбу едят ножом. Прожарка тоже была не Medium, а такой, нормальный Well Done!!! Думаю как всегд
  • Zara Aslanyan

    Zara Aslanyan

    15 November 2012 в 12:36:07
    Xotela poyti,no sudya po commentam...:)
  • Artem Chilingaryan

    Artem Chilingaryan

    11 November 2012 в 05:03:50
    Gekhecika, bayc Tang u kraka... baci gumaric , mard piti tnayin grquykn el het@ beri vor zalog dni . . . mi qich gneri ijecum katareq , ho Kahytarak cheq . enpes areq, vor mardik mshtakan gan , voch te dzevi hamar. el the end
  • Christopher

    Christopher

    04 August 2012 в 15:42:56
    Sirun design, bayc ahavor tank u anham.

Last news

  • A French novelty by Bel Etage
    23/01/15

    A French novelty by Bel Etage

    In January the chef of Bel Etage French restaurant reveals the secret of authentic French fish soup characteristic of Mediterranean coast of France. In the menu it is indicated as Bouillabaisse. Marseilles fish soup (as it is differently called) is a...

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Foursquare

  • 12/08/2013

    Tatyana Sargsyan

    Delicious foie gras and escargots...Very nice atmosphere and excellent service. A little bit expensive but it is worth that money because of very tasty dishes, cozy and romantic atmosphere.
  • 17/07/2012

    Huubj Peters

    lucky you...(-:
  • 29/06/2014

    Edgar

    yet not best service, but nice place.
  • 04/07/2013

    Bella Barseghyan

    Very pricy, main dishes not worth it. Dessert may be, try nougat ice-cream.
  • 26/02/2012

    Arpiné Grigoryan

    Very expensive, however cozy restaurant with beautiful interior. Kind of a place where people go when they want to impress others (guests etc).
  • 25/10/2014

    Arsen G

    Excellent atmosphere, nice interior, good service, satisfaction/prices ratio not among the highest.
  • 12/01/2013

    Lilit Lana Asatryan

    Great hospitality, amazing food, lovely atmosphere, attentive staff and wonderful live piano music. To cut it short, a must-go place, especially for couples.
  • 30/08/2012

    Armen Petrosian

    lets go guys