Restaurant Le Divil

“Des chips de peau, de pommes de terre, croustillantes et savoureuses.”

Kris Joosten★★★

This restaurant is often described as one of the best meat restaurants in the region, but personally the experience did not fully live up to that reputation. As a solo diner the options are quite limited. Most cuts start at 600 to 800 grams, which is ideal for two people but not really for one, which I understand. I therefore chose the Wagyu, which is sliced and weighed in front of your eyes at the butcher’s block. I started with the carpaccio. The flavor was good, but it was served far too cold. The steak itself arrived on a very cold plate, which in my opinion shows little respect for the

Timothy Staines★★★★★

I loved everything about this place. Honestly, that was the best piece of meat I’ve ever eaten! A big bravo to the team in the kitchen, the waitress, and the owner — everything was spot on. Love the decor and style. Highly recommend!

Dan Banks★★★★★

One of the best restaurants I’ve had the pleasure to visit. We had one night in Perpignan and happened to choose Le Divil. I can’t express how amazing the food was… But I’ll try! We shared the poireaux which was silky with deep flavor. I had the bouef au poivre - perfection. I don’t like bovine liver usually, but I tried the calve’s liver with shiso pesto and loved it. Crispy sear, with a complex yet simple sauce. The smokey parmentier are a must. The staff were friendly, jovial and attentive. I would travel back to Perpignan just to eat here again.

Simon Lee★★★★★

I have absolutely nothing but positive things to say about this gem. They welcomed me in at 9pm on a Saturday evening with a smile, served me wonderful red wine, and brought me over to a total treasure trove of wonderful meats to make an informed choice. I opted for a black angus entrecôte, and it really was melt-in-the-mouth stuff, cooked to absolute perfection. I’ve had a fair few steaks, and this enters my personal hall of fame. Their grillardin is a master. Finished it all off with a chocolate mousse with those amazing flecks of fleur de sel from Aigues-Mortes. Will be back. Merci Beauc