Restaurant Sandikala — Restaurant in Bagnères-de-Bigorre

very tasty appetizer also very tasty starter, the big disappointment, however, came with the main course the smoked pork loin of noir de bigorre, while my table companions had a piece of about 80 percent meat 20 fat, i got a piece that consisted of 95 percent fat. after we had eaten and paid the chef asked us what we thought of it and we told that it was very tasty and I also made the comment that my sip of meat did contain too much fat. the chef replied very boldly that it is Noir de bigore and that it contains more fat than any other pig and that it is very tasty (only for my piece then because my other table companions had meat?) he also added that in future he would buy me a cheap piece of meat without fat. And then he left for the kitchen. the dessert was also very tasty. All in all disappointed, especially by the response

19/08/2022 dear Luke we really love your perfectly cooked dishes, and we also appreciate noir de bigore, but the point is there has to be meat per serving for everyone, not meat for one and only fat for the other. and because we also like to joke I will add a star to my review. best...

I’d been eager to visit Sandikala for a long time, especially after reading the glowing reviews and seeing the beautiful dishes on both their website and in reviews. Unfortunately, the experience didn’t quite live up to expectations.

The food itself was undeniably tasty, with excellent flavours throughout. However, some of the plates felt very minimal, with little in the way of garnish or supporting elements, and the portion sizes were surprisingly small. For example, our first course was a single quail egg cut in half with a touch of sauce. The second dish consisted of just a few slices of tomato with a bit of crumble, the main course was two small pieces of veal with a single slice of aubergine, and the final plate was half of a tiny muffin. No other garnish or elements to make it beautiful and enhance the flavours.

That said, the fish dish and dessert stood out — both were delicious, with creative flavours and combinations that truly reflected what we had hoped to experience...

I’ve been fortunate enough to eat at Sandikala several times over the last few years and Chef Luke and his team have gone from strength to strength; the food has managed to strike a great balance between highlighting regional produce paired with a lot of Southeast Asian influence – the Moo Grob (roasted gascon pork belly with prawn, chili, ginger and garlic) was a huge highlight – and I’ve witnessed a subtle paring back in the presentation, and it’s in this intentional simplicity that I think the food has reached an extremely high quality. Really looking forward to...