Oui

Aldeota - Avenida Santos Dumont, 2391, 60150-161 Fortaleza Brazil Map
Average price R$120.00
8 /10
25 reviews
305 reviews

About the restaurant Oui

ALTA GASTRONOMIA - Inaugurado em 2009, o Oui Bistrô trouxe para a cena gastronômica de Fortaleza o charme da culinária francesa. A cozinha fica sob o comando do chef Gilvan Lopes, que já passou por restaurantes renomados como La Nuit e Lautrec.

ACONCHEGANTE E DESCONTRAÍDO - O salão climatizado com ambiente à meia luz dá o tom aconchegante e intimista da casa, enquanto as cadeiras estofadas com estampas de jornais em diferentes idiomas descontraem.

FRANCO CONTEMPORÂNEO - No cardápio, elementos da culinária francesa se misturam a ingredientes regionais, resultando em pratos saborosos e criativos. O badejo em crosta de maracujá e o risoto de arroz-vermelho são apostas certas do chef.

Restaurant prices

Average à la carte price
R$120.00
(average à la carte price based on a two-course meal excluding drinks)

Drink prices

  • R$4.50
    Coffee
Prices and menu can change. Those prices don't take into account any promotion and are VAT included.

How to get to the restaurant Oui

How to get there?

  • Car park Parking a 50 metros, Privativo

Opening time

3ª Feira a 5ª Feira das 12:00 às 15:00 e das 19:00 às 00:00
6ª Feira a Sábado das 12:00 às 16:00 e das 19:00 à 01:00
Domingo das 12:00 às 17:00

Services

Very good
8 /10
Only clients who have dined at the restaurant, after booking on TheFork, can leave their opinion.
  • 10
    12
  • 9
    5
  • 8
    2
  • 7
    2
  • < 7
    4
Food
7,8
Service
7,8
Setting
8,3
Value for price
Expensive
Noise level
Quiet
Waiting time
Correct
1/25 reviews
Rodrigo A.
Adventurer
(1 review)
Average Rating
7,5 /10
Food
8
Service
8
Setting
6
  • Meal date : 13 Oct 2017
Oui is a good restaurant, good menu options, nice setting and good wine list with fair prices. Upon arrival, we were directed to a "veranda" area, where I noticed they settle most of the couples. Although quieter than the main area, this space is also not so nicely appointed, which detracts from the experience of fine dining a little bit. Service was correct with attentive waiters all along.


Menu is relatively inventive, with good classics venturing into some experimentation. Good appetizer options, several options of steak and fish based on two very popular bases - filet mignon and SeaBass, and a good selection of desserts. We tried two salads (brie and caramelized pears) and while the taste was very good, the presentation left much to desire, with large portions and too much uncut greens on the plate. Seabass with raw sugarcane and "coalho" cheese crust + banana risotti entrées were great and correctly presented, and so was dessert, coconut mille-feuille w/ tapioca ice-cream. All in all a good restaurant
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