AU MOULIN DE LA GORCE
Hotel-restaurant offering gastronomic cuisine that varies with the seasons.Read more
LA MARMITE
Restaurant using fresh local fish, meat, poultry and produce.Read more
LE RELAIS SAINT-JACQUES
Establishment in Saint-Léonard-de-Noblat highlighting regional products.Read more
L'AUBERGE DU LAC
Read moreAt noon, the workers' meal posted for the week on the slate, served generously and quickly, attracted a large number of customers working in the area. The room is often crowded and if the special dish does not suit you, it is always possible to ask for a pizza or an omelette. In the evening, this country inn offers a traditional cuisine (faux-filet, duck breast, veal chop) and a very good couscous of gambas with saffron sauce, the chef's speciality.
RESTAURANT LA FONTAINE SAINT-MARTIAL
Restaurant-bar-grocery-tobacco-newspaper concocting fish and meat from ...Read more
L'ADÉQUATE
Read moreL'Adéquate's dining room is located in an old house decorated with freshness. Aurélien Demars offers a refined cuisine, which highlights French and local products: prestigious blazon (rib steak, sirloin, tartar, brochettes), veal chop with mushroom cream, crispy pig's foot with foie gras, scallops with chorizo and creamy risotto, all culinary preparations show a great talent associated with original touches. The restaurant also offers tailor-made menus and a catering service. A room can accommodate 40 people.
LE COMPTOIR CARNOT
Brasserie offering simple but homemade dishes.Read more
HOTEL RESTAURANT RIVE GAUCHE
Read more20 minutes from Limoges, A 20 exit 24, this hotel-restaurant offers excellent value for money. On the kitchen side, a varied brasserie card is offered. In the beautiful, well-kept and tastefully furnished rooms in 2011, you can choose between a fricassee of poultry, a pot vegetable farmer, 500 g tender, flambées flambées, beautiful salads or a salmon pad. Desserts are home, try the day pastry, a burnt cream, a floating island or an icy nougat. It is good and if the prices are tight, the dishes are rich. Rive Gauche also hosts groups up to 40 people. Renovated rooms in 2012, modern, very well maintained, equipped and pleasant.
RELAIS DE LA VAYRES
Restaurant highlighting meat, fresh fruits and vegetables for good food.Read more
CRÊPES & COMPAGNIE
Read moreIn a small area, not far from La Motte Square, this walk offers a breathtaking view of the Saint-Michel church and the cobbled streets of this picturesque district. The decor is pleasant: exposed stones, beams, modern furniture and lovely stained glass windows in the top room. The patties are prepared by Estelle, the boss: prepared topping and small salad. Stéphanie, faithful to the position, provides a quick and smiling service. Some specialties: Snipe (massive, mustard, cream), oriental (chicken, cream, cumin, raisins, prunes) or chopped steak patties. In sweet, we travel between the Limouzi (chestnut cream, chantilly) and Paimpol (salty butter caramel), among others. The map also displays three composed salads: The Saint-Michel, the Iberian and the Caesar, which it is good to enjoy in summer, on the terrace, by listening to the gurgling of the fountain of square.
LA FEUILLARDIERE
Restaurant offering a tasty cuisine made with fresh and local products.Read more
L'INSOLITE
Restaurant with terrace offering fresh and homemade cuisine.Read more
LE GEYRACOIS
Address preparing quality meat dishes, on the spot and in catering service.Read more
LA VACHE AU PLAFOND
Read moreA country-style restaurant with forks, milk cans, suspended hay traps on the walls and the cow on the ceiling. And so on the other side, a dairy, but mumbling paisiblement above the guests and gives this rustic and original atmosphere in place. On the menu, the choice of meat is exemplary and the lamb-lovers, in particular, can taste the brains, the testicles or the meat in baking of seven hours. The pan of the tripier (calf's head, beef tongue, pork strawberry strawberry, gribiche sauce) or Father Henri's salad (foie gras, conflict duck sleeves and chestnut). The desserts are not the same: based on chocolate, red fruit grout, beautiful flognarde to apples, flash way Mont-Blanc to chestnut cream. A very beautiful range of wines, to be made by glass or bottle. Despite frequent attendance, the service is fast and accurate.
LE BŒUF À LA MODE
Read moreIn a contemporary and warm new bistro style in slate and orange walls, we always serve excellent beef, veal and lamb meats. Proposals to be shared such as rillettes or duck duck. When you enter, you can see a beef tail with its ravigote sauce. The meat is offered in standard format (250 g) or by weight with a 400 gram mini, a more advantageous price level if you have the seasoned canine. The classic taste is the Mademoiselle Tartar or the calf rosette in port. The red meat fans will be delighted, as here we serve one of the best in the whole department. The plates show originality and care in the presentation. Desserts are not left with foam with both chocolates or profiteroles. The service is smiling and you are kindly received from the door. A particularly interesting wine list with good bottles in years when you can really drink them, and their rates still remain wise. At the entrance, the meat stand displays meat and fine groceries (jams, vinegar, foie gras, saffron, etc.). A new terrace on the side to discover for the beautiful season.
LA MANGOUNE
Read moreThe Mangoune is a Occitan word used in the Cantal to designate the day when one kills and transforms the pig. So this chain of restaurants is rather focused on local products and specialties, but not only. In the preparations, we find the good cheeses of Auvergne (salers, cantal, nectaire, blue of Auvergne), the good meat of Salers, but also of charolaise that she, is not a race of the corner. Traditional dishes include pounti (légumes, blettes leaves, pork breasts, prunes), bourriols (galetou faire), tripoux, or simply dry ham. There are also tartas (pizzas), burgers in Auvergne, and grilled meats. It should be noted that auvergne and aligot are offered in addition and that it would be a pity to leave. Fromages cheese, desserts and farinettes (pancakes) house, ice, here is for offer. These preparations are simple but generous. And even though we are in the ZIN, which is not conducive to reverie, the rooms, which are perfectly original, are truly plunging us into a world both rural and nostalgic. Cellar, bedroom, kitchen, barn and a classroom where an authentic donkey cap will awaken buried souvenirs. Large shaded terrace in summer.
LE MARCEAU
Read moreThe new owners want to retain traditional bistro cuisine by adding their personal touch: A Marceau salad will appear (seafood, pickled fish and Brown sauce with onion, pepper, grilled tomato, nuts), a true Spanish gaspacho will be proposed summer, a Spanish product board also. Ceviche (green lemon, coriander and red onion) will make a colourful note among traditional bistro dishes. In the evening, the dishes to share will be offered for more user friendliness. The terrace will grow and if the wall paintings remain, the room will be refreshed.
LES RECOLLETS
Read moreUnless you know the address, you don't suspect that a restaurant hides behind this bar-tobacco-press. No card, because proposals change regularly. They are displayed on a giant slate that holds a whole wall of wall and frames the kitchens. The choice is between Italian specialities and traditional cuisine. Small and large compound salads, or real home bowl. Good pasta with various sauces, and Italian pizzas and two sizes. Good meat to plancha, false net, mudflap, extra beef rib and rib 1 300 g of excellent limousine meat (50 € for two people, and for 5 € more, one can add both entries or both desserts). Ancient recipes, Burgundy beef, beef tongue, Milanese steak, ris and calf head. Roman squid, gambas, and daily meat and fish in suggestion. Choose from desserts, assorted pies, profiteroles, brûlée cream, pancakes, waffles. So we're sure to find what we love here. It is an honest and generous cuisine, accessible to all budgets. The framework is nice. It is a place frequented by students, the college of law and economic sciences is nearby, and rates are attractive. There is also a small terrace.
PHILIPPE REDON
Read moreThe address is indisputable in Limoges. Philippe Redon has long run one of the only starred restaurants in the city. After some tribulations, he came back to the essential: an address like him, because it's for his cuisine, unique in Limousin, that we travel. The setting, in elegant bistro style, has about thirty seats. Impeccable service led by Jean-Philippe who works in the cellar. Modern, inventive, often elegant cuisine highlights the best products of the season. We may regret the quantities. Philippe Redon always makes beautiful discoveries, like these sea razor clams in risotto, in March his morels range, in winter his use of black truffle... Desserts as well. Vegan, vegetarian, organic or gluten-free dishes. Very pleasant wine list with a mini-choice offered by the glass.
L'AUBERGE DU SAUVAGE
Read moreFar from being wild, it is a hospitable and hospitable country hostel as still exists in this region of the limousine mountain. A charming setting in all seasons, winter in the vaulted room, summer on the terrace, and friendly innkeepers who are eager to bring together villagers, all generations together. It goes without saying that the best welcome is also reserved for passing tourists. The kitchen served is both simple and creative, and priority is given to seasonal farm products and seasonal fruit and vegetables. On slate, several entries, dishes and desserts, cakes and pancakes, plates of cheese and cold meats: It is very good! Regularly, the Hostel programme of Festivities with a unique menu. Contests of bowls, film or documentary screenings, appetizers and musical evenings for all. The small peaceful village of Rempnat is animated by the sound of with, accordion, jazz or flamenco. And for those who do not know the region, a small walk will take them to the rock of the Wild.
LE RESTAUREAU
Unpretentious establishment offering a good cuisine based on Limousin meat ...Read more
AU PLAISIR
Read moreHeld by a young and friendly couple, Guillaume and Laëtitia (Laëti for the regulars), this bar-restaurant is a place of meeting in the popular atmosphere. The room was very clean and the room was very clean. The room was clean and clean. A simple and good day dish with two vegetables. Fine boudin pie with apples, kidney cassolette, cream volaille steak, rice and small carrots, square of pork patties. In dessert, tumbling, lightning, Bavarian with both chocolates. Note in the complete working menu the plate of several cheeses put on the table. As for the adeptes of calf sauce, it is Thursday that they fill the recovering. The restaurant is open in the evening for groups on reservation, with suitable menus. Two available rooms, one on the floor with air conditioning and projector for meetings.
AUBERGE DE LA POSTE
Read moreA historic establishment in this small town, first relais and a good family table. Taken up a few years ago by Lucie, the restaurant serves local cuisine, traditional and creative dishes that appeal to the know-how of local artisans and breeders: Excellent calf coast with morels sauce, pigeons, limousines meats, ris cooked veal, delicious foie gras… in generous portions. To do nothing, the service is smiling.
L’ESCALA DAU LEMOSI
Read moreIn a charming setting with a view of the water, the Auberge de l'Étang offers the choice between its gourmet restaurant and the barn of its barn. It is of course the restaurant that enjoys the best taste of the chef's cuisine, concocted with small onions and puts the quality limousine meat, fresh products and local smells. Special menu Beef portrait Prestige Prestige, Agneau lamb in all its states, pig ass black in homemade meat, Saint-Yrieix veal in stew, foie gras of home duck, ceps, truffles, walnuts, apples and delicious bread cooked in the baker of the Inn. Christophe Senegas's talents are not limited to tradition, he also knows how to be creative and add exoticism in his recipes. On the first floor lies the barn with its rabble dishes, grills, pizzas, salads and a friendly atmosphere. In winter we appreciate the warmth of the fireplace, the summer is set on one of the flower terraces, with a Norman hole a large bowl of pure air. No worries for lovers of good wines, the card is very honourable and once a month, tasting evenings with tapas are programmed. More cooking courses on demand and catering service for all kinds of events.
LE RANCH DES LACS
Read moreA magical place, in full nature, perched on a small mountain. This village hostel is renowned for the quality of its meat and its products from the Limousin region. Lamb Le Belou, gustoù pig, Beauregard farm poultry, trout trout from Bugeat (Le Moulin de Barthou), as well as cheeses, fruits and vegetables from local producers that will be served generously on the plate. The pelaude fondue (sorte fondue) is a speciality of the restaurant in adult and child format! The tender of one kilo for two remains the little folly of one evening. We also appreciate the accompaniments of season vegetables with vegetables or buds and even more the ceps. You will be pleased to be invited to choose your wine in the cellar, among the 350 references. An address for all the good living where Jules and Françoise receive you in a friendly atmosphere. Themed evenings organised with wine tastings and wine agreements.
HÔTEL-RESTAURANT LES VOYAGEURS
Hotel-restaurant with terrace offering dishes that vary according to the ...Read more
RESTAURANT LE CHEMIN DE RONDE
Read moreThe Chemin de Ronde, located at the castle, is a bar-restaurant at the heart of local life: there are sports clubs in the town and surrounding areas, as well as friendly associations. In the large tiled room, facing the bar counter, bistro tables, leather chairs and a pinball. Special evenings are organised for the mother's party, the medieval market… but also themes in a contest of bowls, the reception of a local group, the basketball matches… we do not lose an opportunity to meet around the good mood of Bertrand and Nadia.
LE RELAIS DU TAURION
Beautiful manor house with a traditional cuisine, a menu of fresh and ...Read more
MANOIR HENRI IV
Manor house with terrace featuring local products with a short menu.Read more
LE CHURCHILL
Restaurant offering daily homemade dishes made with fresh products.Read more
À LA RÉSIDENCE
Restaurant with terrace offering a traditional and refined cuisine.Read more
L'HARMONIE
Read moreFormer student of the Jean Monnet Hotel Lycée in Limoges, Raphaël Bondon opened his first restaurant instead of Henri Cat in September 2014. Two contemporary and intimate rooms in grey and red tones, wine bottles in presentation and decoration. Here, we are cooking fresh products and we are calling for it. Beautifully prepared plates for a creamy squash of pumpkin chestnut,-hour lamb or homemade smoked salmon. A warm and professional welcome. The MIDI formulas are very attractive, by their composition and price.
RESTAURANT MASSY
Restaurant-pizzeria offering a local menu with a very good quality-price ...Read more
TAPIS ROUGE
Read moreIt is all new: since 2015, Limoges (and therefore Limousin) has its first music hall restaurant! In place of the old Bicycle in the Activités area of activity, the Tapis Rouge takes place for 160 seats and 3 shows, the calendar of which is presented online on the site (including the boss tour and the Tapis Rouge magazine which holds the poster throughout the year). Cabaret, songs, karaoke dinners, can-can, strass and paillettes around a semi-gastronomic meal prepared from regional products. For lunches and magical evenings of great show, do not hesitate to book online. During holidays (from mid-November to early January) the rate is slightly higher.
LE PONTICAUD
Read moreThe Ponticaud is always the right small address of the neighborhood it bears. The small tiles are still there, the pleasant terrace. The reception is warm. Lunch is always a lively moment. All the craftsmen who have shipyards in the corner give their appointment. You'll be served a little family kitchen without pretensions but roborative, not gastronomy, it's safe, but it's honest and the tariffs charged are always reasonable. A good address for one of these relaxation between friends who slip on the meal and end up at the counter with coffee.
RELAIS DU PUY DE BAR
Establishment offering a traditional and copious cuisine.Read more
TRIPES & CIE
Read moreSet in 2011, Guts & Cie nobody at the afternoons of this pedestrian street down the benches square, to the town hall, with its terrace and pink terrace. It shows the new trend of changing local dishes. The Midi formula combines a dish cooked with an appetizer or dessert. To put your water in your mouth: calf blanquette, bourgeois beef language, pig foot tartelette, chestnut cream, moussaka, chocolate foam, rice rice… Among the other equally attractive proposals: skewers and laminated or the black butt, guts or beef. The house also makes a catering with formulas delivered at home within 24 hours.
BOWLING CLUB LIMOUSIN
Read moreAlready equipped with a bar-brasserie allowing to drink or satisfy a small hunger (butchery, dessert) and a wokstore, bowling has opened a restaurant for the evening. On Thursday evening, a bowling party is offered to guests. Entry: homemade salad or liver, then limousine beef meat or a dish of fish (merlu hake) and to finish a dessert dessert (cotta, crumble). The decor is contemporary and sober.
GOLF DE LA PORCELAINE
Restaurant with a beautiful view of the golf course lawns offering ...Read more
L'USINE MICHARD
Read moreSetting is astonishing, we are in a factory which factory and bottles excellent beers. White, fair, scented with amber, brown, to eat in or take-away in bottles of 50 Cl, mini-barrels of 5 L (blonde or scented with amber) and even on booking out of barrels (except the white one) of 20 L and 30 L per system of print run. As for the whisky house, it is so good that stock decreases quickly. One is restored inside on large tables near this convoluted glowing stainless decor or, the summer, on the terrace with the quiet and in nature. With the menu all is house, of gourmet brotmeisters (seven different trimmings), five kinds of delicious flammekueches, some salads and in specialty the dish of salmon smoked salted and prepared with brewers' yeast. Accompanied by toasté bread, crème fraîche, lemon, and salt of Guérande, it levels many unconditional. Three desserts always with go: flammekueche sweetsop or banana-chocolate and the famous waffle of Liege. Always to also go, the kindness of the team and the very quality positive ratio/price.
L'AUBERGE DUPUYTREN
Read moreThe restaurant at L'Auberge has preserved its ancient stamp, arcade walls and apparent stones, in perfect harmony with more contemporary furniture. At the entrance, a small, welcoming bar and, at the rear, a view of the garden and the swimming pool with access to the summer terrace. A simple and traditional map favouring the land and seasonal products: Pork label Red Label, limousine salad, poached egg, cream chickpeas with Parmesan and shavings of country ham, marinated fatty livers, beef tender, crisp cream trout, homemade pastry, homemade pastry, profiteroles… proposals are always well adapted and will satisfy the most difficult.
HÔTEL DU PARC – RESTAURANT LE TEMPS D’UNE PAUSE
Read moreBetween Jardiland and Boules, away from the traffic, you can settle in a pleasant indoor and air conditioned terrace or in the room. Several formulas combine the dish of the day at the buffets and starters. There are other daily suggestions, but here we have a good chance to enjoy good, limousines Prestige Prestige meat with a quality and recognized quality. False nets, steaks and other steaks are served generously and at a reasonable price. The Limousine Stem leaves some memories: 250 g of tasty meat "Prestige Prestige" raised in cognac and cut in large pieces, suspended to a metal gallows just above a plate of sweet potatoes. A few traditional dishes, Burgundy beef, veal blanquette, cabbage cabbage complete this offer. At two steps you can take a health walk in the Moulin-Pinard and Uzurat parks or try the jack.
HÔTEL DES VOYAGEURS-RESTAURANT LE KAOLIN
Restaurant offering tasty and gourmet dishes based on good local products.Read more
HÔTEL-RESTAURANT LE GREEN SAINT-LAZARE
Read moreWithin the Saint-Lazare sports Complex, the restaurant Le Green is quietly located and has a furnished terrace overlooking golf. Once sheltered from the wind and opened on this green panorama, it is very pleasant. Chef Vincent Graffeuil develops simple and gourmet cuisine that favours fresh local produce. On the grill, the Boeuf Boeuf Prestige prestige is present in all its forms. It is accompanied by homemade or ratatouille fries. On the map, poultry from Beauregard's Farm but also from proposals from the sea: pressed for mullet, cream of red peppers, noix nuts with sausage, mango juice. All accompanied by vegetables from the day market. Proposals vary according to seasons. Children have the right to their "little golfer" menu. The staff were friendly and helpful. The menu changes every month and the menu of the day (Green formula) every week.
LE GRILLADIN
Read moreIn Grilladin, a brasserie style kitchen is served by ensuring the highest quality and constant quality meat. The frame is simple, in grey and red colours, three rooms and a terrace without great charm. We come here not to watch the garden but to taste a good meat. Among the choice of entries, eggs poached in sauce and smoked trout are to advise. For the next time, you will have the choice between burgers, toast or beef pieces, steak to the coast of beef for two (1 300 g), passing through Rossini Tournedos, all the cravings are filled. In addition, a milk calf from a farm in the region is décline in various sauces. A few fish proposals to satisfy everyone. Traditional desserts: profiteroles, tiramisu, base and ice. Wine bar on the floor.
LE GLACIER
Address with terrace presenting a brasserie style menu, sandwiches and ...Read more
LES ARTISTES
Read moreFour spaces are available to guests, starting with the heated terrace, which can also be enjoyed in winter. The ground floor has a large screen for the game nights. On the floor, the orange and khaki restaurant is more comfortable. Finally, in the basement, the "Ballroom" with independent toilets and bar can accommodate up to 50 people for a private evening. There is a choice: classic entries (terrine, charcuterie plate, etc.). Then large salads, mussels, gambas, slices, tartars, carpaccio, hamburgers and other grills accompanied by fries or vegetables. Finally desserts with, for example, a gourmet coffee and numerous fragrances of ice cream. Between two papotages with his clients, the boss blows up "go go", for servers, which gives the impression of running a marathon permanently. If you don't care about it, you can't do it anymore, and you can't do it anymore, and even when you've seen "A lot of noise for nothing" from Shakespeare, at the Grand Theatre just opposite, you can find that normal. In short, it is a brasserie for a quick lunch, or a drink early in the evening.