Restaurants cuisine régionale Lozère

The Boar of Chistine and Martial Roudil is one of the monuments of the city. Installed there for several decades, it serves regional, local and market cuisine: quality meat, seasonal vegetables, traditional dishes from the daily menu and the a la carte menu, in a friendly atmosphere, a mixture of all clienteles, typical of the family restaurant. The soup of the day, the aligot, the tripoux, Aubrac meat, always delight the customers, who ask for more, especially as we do not skimp on quantity. In the end, a small recommended restaurant, which has diversified its activities in all directions: meal trays, take-away meals, catering (weddings, baptisms, communions, family meals...).

Three beautiful buildings restored with distinct decor, attached to the traffic can go from one to the other without leaving.

At the intersection of several valleys and three municipalities, the Col de Pendédis occupies a privileged location in the heart of the Cévennes. This is where you can find this typical Cévennes restaurant, where Fabrice Felgeirolles officiates to serve local specialities, at particularly low prices for an omelette with mushrooms, potatoes, salad and coffee for example. The rejuvenated country setting also allows you to taste trout or bacon, rooster in wine and, of course, cold meats and local cheeses... For groups of up to 180 people, it also offers special themed days with entertainment: pig, kid, spring, chestnut days... In the end, a very friendly place whose reputation is well established. The establishment also operates a bar and a taxi service.

Adelaide's cheerful and smiling service and Jean-Philippe's market cuisine are the recipe for the success of this Mendelese address. The building dates from 1631, a sober clean room, large wooden counter, chandelier with pendants, with vaults but also combining a touch of contemporary decoration. Like the dining room, the cuisine is both traditional and modern, with foie gras with figs and cognac at the beginning, for example, followed by a fillet of pike-perch with Lozère beer or a pork filet mignon with cantal cream. To finish a chestnut fondant and honey crème brûlée.

Originally, this restaurant was a tea shop, with the specialty of Aubrac's pie (scented scented paste with almonds, hazelnut cream). Located on the D 809 with the opening of the motorway, the establishment had to evolve. It turned into a restaurant producing traditional lozial cuisine and a pizzeria. Homemade pizza with aligot, sucker trout or auvergnate salad will calve you for the afternoon before a mountain bike ride. Here you will also find the homemade duck thigh, calf head, trilx or sausage aligot.