Tante Yvonne - Antwerpen-centrum

I imagine the restaurant week isn't a welcome gift for many horeca companies. People who want to come to dinner don't want to pay much. It's a big problem in a lot of cases. I'm just disappointed. I'm giving it to you as a restaurant. An amuse existed from a toast with forelmousse, come on, you're a restaurant. Mostly not to notice, foie grass, tasty with the onion trust and reduceing trust. Should have waited for a while at the main dish, the kitchen would have assumed to synchronize our table with a table that had come 20 minutes later, Pearl-hoen perfectly baked, sweet sauce, deep freeze. I served an hour later. Winny-slashroom with a sugar. Jesus, you don't serve that. I thought the restaurant week would win customers. A night with very mixed feelings. I hope it was a bad time.

I imagine the restaurant week isn't a welcome gift for many horeca companies. People who want to come to dinner don't want to pay much. It's a liability that walks around in many cases. I'm just disappointed in giving it as a restaurant. An amuse existed from a toast with forelmousse, come on, you're a restaurant. Mostly not to notice, foie grass, tasty with the onion trust and reduceing trust. I should have waited for the main dish for a while, the kitchen would have assumed to synchronize our table with a table that had come 20 minutes later. Pearl cotton perfectly baked, sweet sauce, regrets the deep freeze. An hour later applied. Winny-slashroom with a sugar. Jesus, you don't serve that. I thought the restaurant week would win customers. A night with very mixed feelings. I hope it was a bad time.

The atmosphere of Aunt yvonne is reasonable, ideal for a nice dinner among friends. The little mistakes were piling up unfortunately. It took me 40 minutes to get pepper sauce, filling the pot, mustard sauce. The combination with the steak and the already used pepper sauce wasn't cool, and to finish all of this at the account just given the btw receipt. There was no event made to give back the 4.5 cash. We're advocate for tips, but we'd like to decide how much we give ourselves.

Stunning ambiance and decor at this restaurant. We loved how the hostess and chef went out of their way to enhance our evening with some atmospheric music. The staff truly put their heart and soul into their work, making us feel like we were part of something special. I hope success comes knocking at your door soon, so you can welcome even more guests. We will definitely be back!

I imagine the restaurant week isn't a welcome gift for many horeca companies. People who want to come to dinner don't want to pay much, it's a lizard that walks around in many cases. I'm just disappointed in giving it as a restaurant. An amuse existed from a toast with forelmousse, come on, you're a restaurant. Mostly not to notice, foie grass, tasty with the onion trust and reduceing trust. I should've waited for the main dish for a while, the kitchen would have assumed to synchronize our table with a table that had come 20 minutes later. Pearl cotton perfectly baked, sweet sauce, regrets the deep freeze. An hour later applied. Winny-slashroom with a little sugar. Jesus, you don't serve that. I thought the restaurant week would win customers. A night with very mixed feelings. I hope it was a bad time.