お店の雰囲気

You can enjoy the antique atmosphere based on white in the store! You can enjoy the atmosphere as if you were in France in the image of a French bistro.
We have popular sofa seats! Very popular for banquets and girls-only gatherings! You can relax on the large sofa.It is a very popular seat, so we recommend that you make a reservation as soon as possible.
"Bistrot Pascal" is a 1-minute walk from Kishiwada Station on the Nankai Main Line! You can enjoy casual French cuisine woven by chef "Pascal" who has been a chef for over 25 years in Lyon, France, which is derived from the store name.We also accept reservations for charters and second parties, so please feel free to contact us!

編集

ACCESS

びすとろ　ぱすかる

住所
大阪府岸和田市宮本町17-2
アクセス
About a 1-minute walk from the south exit of Kishiwada Station on the Nankai Main Line
電話番号
072-477-7363
営業時間
Mon, Tue, Thu, Sun: 17: 00 ~ 23: 00 (Cooking LO 21:30 Drink LO 22:30) Fri, Sat: 17: 00 ~ 1:00 the next day (Cooking LO 21:30 Drink LO 0:30 the next day)
After 21:30, food orders will only be a la carte.
Only (Friday) (Saturday), bar time is open after 22:00.Light meals, tapas, etc. are available.
お問い合わせ時間
We ask within business hours.
定休日
water
関連ページ
- ホットペッパーグルメ

キャンセル規定
[Course reservation] 50% of the course fee (per person) will be charged from 0:00 on the day of your visit.
平均予算
昼：1501 - 2000 yen　夜：2001 ~ 3000 yen
クレジットカード
available（VISA, Master, Amex, DINERS, JCB, Discover）
電子マネー
available（Rakuten Edy, WAON, Suica, PASMO, nanaco, ICOCA, iD, QUICPay, ApplePay）
ＱＲコード決済
PayPay, Rakuten Pay, d Payment, au PAY, Mel Pay
料金備考
There is no charge fee.

Initiative for customers
[When entering the store]
Temperature check when entering the storePlace hand sanitizers in the storeRefuse entry at busy times
[Direction to table]
Install a partition at the counterKeep a certain distance between table seatsNo allow to share a table with other groups
[Accounting process]
Enable to make payment in a non-contact manner
Safety and health management for employees
Temperature check at the start of workWearing masksFrequent handwashing
Sanitary management of the store
Install equipment for ventilation and air infiltrationDisinfect locations frequented by large numbers of peopleDisinfect equipment/desk accessories