Restaurants cuisine régionale Corrèze

Ideally located on the banks of Argentat on the edge of the Dordogne, this hotel has a terrace in height that offers breathtaking views and the shade is welcome in the summer. The site was renovated in the 2000 s and offers a warm interior, between the walls of stone and exposed beams, with a careful interior decoration. What to eat on the thumb: pizza, pancakes, ice cream. Possibility to order to take. The staff were friendly and helpful. For lunch, a little shameless quémanderont you perhaps a bit of bread, it's custom!

Small restaurant with a discreet façade, the room offers breathtaking views over the Vézère Valley. It is a friendly address with a very good service, a very good welcome and above all a very good value for money. Excellent formula, with traditional and healthy dishes such as the faux filet, asparagus with muslin sauce, foie gras and its poultry terrines, the gizzards served in salad salad salad and chestnuts, the omelets to the fresh and generously served cedars, and the melon at Porto in summer… We recommend the regional menu consisting of a limousine base, duck confit and dessert. For amateurs, milk rice sells to take away! From the kitchen of the grandmothers of Corrèze in the past century combining both true tradition and simplicity. Chestnut and nut wines are a delight. In summer, the small terrace overlooking the river offers a nice framework for summer lunches.

An excellent restaurant in a comfortable, elegant decor and etune cosy atmosphere of the most pleasant. The service is impeccable and very warm. The chef Nathan Lesueur is very attached to the fresh ingredients and fine home-cooked food is bursting with flavour, with touches of originality. In well presented dishes, you can enjoy creamy sweet potato, crispy cantal with onions, supreme of guinea fowl stuffed with foie gras, fillet of red mullet muselina de zanahorias yellow and virgin of lemon courgettes, cream or delicious profiteroles.

A former house restored with the support of the Heritage Foundation, the Share of the Angels offers from its terrace on the floor a breathtaking view of the Auvézère. The room is also full of charm. The boss is friendly and welcoming. The young chef and his team are preparing delicious cuisine and using the best local products: calves from Saint-Yrieix, black ass, sausage with chestnuts, cabécou, apples… for cooked dishes with passion. The chocolate foam has a great reputation here. Before leaving a visit is required in the WC, the half-cabin style at the bottom of the medieval half-latrine garden with view of the Auvézère!

In the face of the church, you cannot miss this large building with the appearance of a post office of the past built by fire moellons, the stone of the country. Its new managers, Caroline and Jean-Philippe, are a nice cuisine, such as its pick of lobster and scallops and its delicious chocolate moelleux with ice to pistachios. But beware, here of menus, no à la carte dishes, and vegetarians will not find their account. And if you like the country's atmosphere, you can eat on the terrace under the caquettement of the nearby farm.

There was a time when this restaurant was crowded with clients, when this place was the relay of the post office of Paris. Then the time passed and the national road took the "relay" with the same enthusiasm for this traditional establishment. And then one day we built the motorway and the clients were less and less stopped. But recently, a British couple took things in hand by cooking in the corrézienne way. You will spoil yourself with a traditional duck conflict or a pâté.

Le Relais is located in the famous straight line of the Jordes, between Tulle and Argentat. In the large room of this «road», we find perfect for family meals, weddings and communions, a warm and friendly welcome. The local cuisine offers excellent value for money, lunch and dinner the week in all simplicity. On the weekend, once the trucks are left, the meal, always based on fresh products, becomes more sought after, already fidélisant a nearby clientele. The fox, who has a nose, wants a good route to the relay.

Under gigantic scenes of paysages painted landscapes, you'll be served a variety of menus and delicious dishes, such as salmon estouffade and place, young cantal bread in the smoking magret, the St. Jacques flambées in whisky, chicken shredded on a bed of lentils and D of Ambert and hot apple pie. The menu of wines especially enriched will allow you to accompany your dishes with dignity, but not to ruin.