Bayona
Louisiana fare in a 200-year-old cottage
American · French Quarter · $$$
The Zagat Review
4.7
Food
4.6
Decor
4.5
Service
 
Chef Susan Spicer "never disappoints" at this "long-standing sparkler" in the French Quarter, where "sublime" Contemporary Louisiana fare is prepared with "innovative tweaks" and paired with an "amazing" wine list whose "sole purpose" is to complement the food; "thoughtful, personalized" service is part of the "high-end" package, helping to ensure that whether diners opt for the cottage's "intimate" interior or the "charming courtyard" , "every aspect of the experience is memorable."
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hours Open Today · 5:30 PM - 9:30 PM
Chevron
Monday
5:30 PM - 9:30 PM
Tuesday
5:30 PM - 9:30 PM
Wednesday
11:30 AM - 1:30 PM
 
5:30 PM - 9:30 PM
Thursday
11:30 AM - 1:30 PM
 
5:30 PM - 9:30 PM
Friday
11:30 AM - 1:30 PM
 
5:30 PM - 9:30 PM
Saturday
11:30 AM - 1:30 PM
 
5:30 PM - 9:30 PM
location 430 Dauphine Street, New Orleans, LA 70112, USA phone +1 504-525-4455 website www.bayona.com directions Get Directions
What To Order
Royal Dauphine cocktail
Veal sweetbreads
Cream of garlic soup
Insider Tip
Sit in the lush courtyard for the full New Orleans experience.
Known For
Outdoor seating
Special occasions
Zagat Mentions of Bayona
Google Reviews
4.3
(262)
The eggplant caviar was so incredibly flavorful. An unusual food item that was an extremely pleasant surprise. The cream of garlic soup is not to be missed. Smooth and so delicious. A reasonable selection of wines by the glass. Beautiful, small, and separate dining rooms and a a nice outdoor patio. Attentive service. Definitely 5 stars!
Robert Kolesnik · March 7, 2018
We celebrated our 4 year anniversary here. The food was delicious and the atmosphere very cosy - even though there is no background music. I had the garlic lamb, which was perfectly juicy. Perfect!
Willem Koenders · February 13, 2018
We enjoyed our dining experience here. The quail salad was excellent, as was the shoulder filet with asparagus and an gratin potatoes. Great service!
Meridith Green · March 28, 2018