Les meilleurs restaurants basques Tarn

In the middle of the rugby stadium and tennis courts, you will not be able to miss it, square squaring, forgiveness of Ovalie, the South Carré. Pink drapes and furniture make your eye under the sun. The spacious and unique renovated room has a modern bar and brasserie, and at the bottom a restaurant, more cozy with its rearranged terrace, in which you will taste a kitchen with Iberian notes with cooking at the plancha, tapas (molded mussels), tapas (with garlic); frying pan, paste frying) and specialties in Espelette pepper, including El Chuleton (bone bone with bone bone). To conclude, a delicious Basque cheese and its black cherry jam, a rum baba. We especially like the super friendly reception and the many theme evenings.

Imagine a commune in the heart of the country of Cocagne, close to the Black mountain, in the beautiful Occitan region… A land rich in culture and farming. It smells good the south and the kitchen of Pitcholina. A restaurant with warm accents between Spain and Catalonia, dating back to the Basque country. A regional trip on the plate, in the form of appetizers or dishes for lunch or dinner. The small pan of cod doughnuts to the aioli, the Italian burger, the perfectly cooked magret and serving the chocolate-filled churros… A treat! The service is sparkling and as warm as the dishes. And that it is nice this Pitcholina in summer, with its terrace! A place of character to discover as soon as possible.

The Basque coast on your plate on Albi? And why not! At Chistera, it blows like an Atlantic air on Albigensian soil! A traditional Bayonese decoration, some hints of red and spices and especially the Basque songs that resonate at the top of your head, and here you are immersed in the land of Espelette chilli pepper and pintxos. Basque cuisine required, please! Lomo, chorizo, sheep: the atmosphere is pleasant, the plate is colourful and although simple, rather appetizing. And there's something for everyone. For the most hungry: a few prawns, chipiron or duck breast and for dessert, a piece of Basque cake, of course.