The best restaurants Aveyron

The address, you cannot miss it. Guylaine and Marc, trained at the Bowling, welcome you to the entrance of Rodez 200 m from the train station. A simple framework, the specialty much like it is the ris salad of lamb, delicious, but also the fish of the day to the plancha following the lot of the market. The second Saturday of the month is dedicated to a special menu: Farçous salad, frogs'legs, dessert, wine and coffee. What better to ask!

Pascal, the country's child, has developed this BRASSERIE brewery very well. The location is both traditional and user-friendly. Office customers all year round. A dish of the day is proposed, for example, ribs of sheep with thyme or ham roasted pepper sauce camargaise camargaise pepper. In the big menu, snails, tender tender, cheese and dessert. A regular address.

Maryse and Jean-Louis, head of this family institution for three generations, have retired. And it is now Alain and Valérie who greet clients in this spirit of hospitality and simplicity. The hospitality is enhanced by the cuisine of the local cuisine. The two guests at Chez Picou offer a formula for group meals and thus welcome walkers from Passage (the PR route from Villecomtal). A guided tour of the village is also offered to holidaymakers.

This charming small restaurant is located in the centre of the village. The specialties of the table are attached to the country of Roquefort: ris, pork foot, aligot gratiné, tripoux, roasted quail… The map is renewed over the seasons. Everything is made home from entrance to desserts. Guests also return to lemon pies, royal chocolate, profiteroles and icy nougat. It is also possible to eat on the thumb: plate meals and fougasse…

A typical house of the Rouergue, a stone's throw, and a few traditional and gastronomic alliances of South-West cuisine, the secrets of which remain well guarded. The menus evolve over the seasons, but the meat remains aveyronnaise. In summer, you will find a pleasant shaded terrace for a generous and convivial was. Fried gras, saint-Jacques, carré lamb, Aveyron beef fillet… A tiny address that deserves a great detour. The chef, Paul Bougerol, is usually accustomed to receiving the guests of passage more than the premises. Fault (or merit?) to geography. The Auberge du Pont-Pol is located on the very busy RN 88 between Rodez and Sévérac-from Aveyron. 

La Grange is a new small restaurant with a young couple, Estelle Bardou and Ghislain Béziat. Mrs., inviting and discreet at a time, is at the reception and service, makes him his craft in the furnaces. The hotel is located in a house of red sandstone stones at the exit of Clairvaux. The façade has been boldly opened, with the room providing maximum light through a glass bay exposed south. The meat is chosen without sacrificing quality, prepared in a simple way but with a true visual identity and taste, in a cooking art and a touch to derive the maximum from a relatively sober but tasty preparation. Salted or sweet pies are a tribute to what a light and light food can provide. The soup is a journey that shows that natural simplicity does not detract from the richness of flavours. It is completely roboratif but without lourdeur, in outstanding value for money.

farmers share with simplicity and enthusiasm, the time of a meal, their family recipes. Gourmands wishing to restore 100% local products will be more than happy to find on the table of specialties region