The best restaurants Dordogne

Located right at the foot of the beautiful city, this farmhouse with exposed beams and stonework is the house of Carlyse and Olivier Marchebout. In this charming setting with a cozy atmosphere which is rather chic with fireplace inside and a garden-terrace outside. You can enjoy a gourmet cuisine with Southwestern traditional fragrances but also meat and fish. The choice of products is the quality base of know-how: foie gras, fresh or smoked duck breasts, duck legs are certified IGP Sud-Ouest or Périgord. The meats are of French origin. The bread comes from Sébastien, the bakery La fournée Occitane in Cénac. The coffee is roasted by the Brûlerie Sarladaise in Sarlat, accompanied by homemade mini-pastry. The chef focuses on homemade cooking and using fresh seasonal products: a perfect duo of pan-fried foie gras and homemade half-cooked foie gras, Porto reduction with figs as a starter followed by a very tender rump steak heart with wine sauce. As for the dessert, the chocolate profiteroles are of course homemade. An independent dining room of about twenty seats is ideal for group or family meals. The welcome is very pleasant and very respectful of guests.

Under beautiful arcades in La Bastide, the past is in the heart of this walk who took this name after a love story dating back to that time. In a book by Voltaire, "Essays on the morals of nations" the anecdote is told there. From this house where he lived some time, the future King Henri IV sent a letter of love to Diane of Andouin called "La Belle Corisande". Today, it is with love that you can settle in this warm room where wood, beige and rosé are a great place to taste traditional périgourdins dishes, salads or pancakes.

Nadia and Bernard Faget open their table in this typical farm on a hillside overlooking the Dordogne, with exposed beams and stones and a beautiful th-century chimney. They serve their products: fatty livers of duck, candied, poultry, rabbits, vegetable vegetables, beef (race limousine), soup of river fish… Among the specialties: perigordian perigordian, duck civet, river fish (frying, brochet) on reservation, beef on reservation, in short the best of traditional perigordian cuisine.