The best restaurants Dordogne

To take away or to deliver, they are always as crisp as ever, with always new recipes: creamy onion, cured ham... Components are clearly identified, attention is drawn to spicy or allergenic products. The vegan and vegetarian menu has grown considerably. On a tomato sauce or cream base, you can enjoy yourself with full knowledge of the caloric plan. They are classified into chapters Signature, Supreme, Essential, Good plan..... You can even make your own favourite pizza. A new product, the mozzacrust with super melt-in-the-mouth onion. An assortment of Cal'z, salads and chewable chickens are also on the menu, as are the drinks that go with them. The brand multiplies its addresses and Périgueux owes its success to Yannick Gazeau, who has developed an Urban concept with a widely open facade.

Some station restaurants understood that they could attract guests other than travelers, guests always in a hurry. The 2 Périgueux Buffets have long adopted this «policy» and it perfectly works. A large center bar is separated from the dining room where fuchsia chairs accompany blue tables. As for the cafe, it is simpler, nicer and horse players can now play PMU bets. A lot of guests in the room and on the sunny terrace. It fills with smile and will, regulars and passageways. It's simple and rich and it doesn't cost an arm and leg. Familiar dishes but also omelet or prime rib/fries. It's not surprise and always open, we can just take a break beer or pastry of the day.

A few strokes away from Dordogne, this establishment offers a beautiful view of the river and the Castelnaud castle. Claudine is at the reception and the service, Dominique in charge of the cuisine. The couple has redesigned the decoration this year. Tables and chairs have been renovated, a wood stove has been installed and red - Pays Basque obliges - is the dominant colour. The terrace is secured by large bay windows which, of course, open from the first sunny days. The chef has nothing to hide because he works in front of guests. He has retained the same suppliers as his predecessor, everything is homemade and the Basque specialties are always present on the menu: tapas, pan-fried seafood (fish, squids, mussels, shrimps), piquillos stuffed with cod, Espelette axoa, prawns sautéed with garlic, sheep's cheese and its black cherries jam, the paëlla on order 24 hours in advance. Among the novelties La potence, a beef specialty (flank steak) cooked à la plancha, flambéed with cognac and served with potato gratin. For fans of Périgord, foie gras and duck breast are there to satisfy them. As an aperitif, the sangria is almost a must-see. You can come with your family or friends and the atmosphere is very festive. The staff speaks English, Spanish, German, Dutch.

Old blacksmith shop and young talent: Sandrine and Vincent Cardoso have created a presence and image despite a decoration that deserves to be up to the culinary quality of the establishment. Alone at the piano, Vincent focuses on Périgord and Mediterranean. Market cuisine opts for seasonal and regional products, the menu changes every month. It offers a choice between meat and fish, meat-based and seafood starters, a dessert with chocolate and seasonal fruits, a combination of incredible flavors, everything is iced, perfectly seasoned, well presented without forgetting the originality. We rightly rushed to have the crab with southern condiments, warm poultry salad with crustacean oil. The pollack from small-scale fishing on its skin with the last winter roots buttered with foie gras has kept all its promises in cooking and accompaniment. As a dessert, the lemon pie and chocolate meringue, kiwi infused with lemon has seduced us with its delicacy. The wine list is mainly regional, at a reasonable price. Don't forget to book: 16 seats maximum in the room or on the terrace, guaranteed privacy!

Gérard and Gisèle Charmarty, two Bergeracois, are not in their first case and have even worked with Bernard Loiseau and Roger Vergé. This restaurant serves local cuisine without chicks that vary regularly. There is a perigourdine plate with candied duck thigh, smoked and foie gras, a snail of snails, a calming coast and sardinian potatoes, a caramel cream, a foam foam, etc.

Patricia and Vincent, two former bankers, wanted to change their lives, make themselves helpful and took over this multi-service business on the roadside of this pretty village: grocery store, and bread depot that favours local producers and bakers, tobacco, lottery, relay station, fishing card, gas, Crédit Agricole Point Vert, and restaurant. The restaurant's décor is young and modern in shades of aniseed green. About twenty place in the room. The homemade cuisine is based on fresh products, it's simple and generous: duck Hachis Parmentier, osso bucco, couscous, it is according to the daily menu. Outside, the beautiful wooden terrace, with a few sofas, allows you to spend a good time around an aperitif and a board of cheeses or delicatessen. The clientele is diverse, it is composed of local people and tourists who discover the restaurant by passing before or through word of mouth because the address is well-known thanks to its excellent value for money and thanks to the warm welcome of the couple.

It is a transformation: at the same time as the village square, located in front of the church, the restaurant was renovated last summer and you can now settle down in a bright and stylish space. Sobriety, well-spaced tables, a background of old stones all the same and an external wooden cladding. The address is still as good as ever, run by professionals who love their job. The service is efficient, the gourmet offer both delicious and beautiful to look at, with giant portions. The first dinner menu is very competitive with four choices at each stage: for example shirred eggs with foie gras (three portions), half duck breast with green pepper sauce (or salmon escalope grilled with basil oil for the fish) and panna cotta with red fruit coulis. The salads are generous and gourmet (the starter suggestions easily make a meal), the board formula with a piece of beef and homemade fries is solid.

Chez Minou everything looks like a neighbourhood bistro including the atmosphere because the place is very lively. There are even live music on summer evenings. The pizzas are delicious, medium rare omelettes and the very simple dishes are enough to satisfy us. The monpaziéroise dish is composed of half-fried-duck, salad, a toast of cabécou and a homemade pancake with honey and a glass of wine... The pasta with mushrooms is also very much appreciated. The service is efficient and smiling. The setting is like the rest, simple but welcoming.

By pushing the door of this traditional restaurant, just a few steps from Malbeck Square, you are welcomed by a very warm and friendly staff. The bright room with contemporary decor is large enough to enjoy a good time at the table without promiscuity. Sebastien, the chef and owner of the premises, works with care for fresh local produce, adding to each dish its personal touch. The slate, changed daily, is provided to compose your menu. On entry it's a smoked salmon verrine, followed by the back of the brotted chest of leeks cream sauce. For dessert, let yourself be tempted by the chef's revisited fire. The menus of the day are offered at very affordable prices and the wine list is the perfect place for Bergerac wines. The room service is friendly and fast if necessary. Think about booking, especially the weekend, because the restaurant is very successful.

Julien passed through the Old Logis de Tremolat before settling nearby in the former presbytery of the abbey church, of which he is the key, in the shade of the imposing fortified church of Paunat. The exposed stone building offers an open terrace in the gardens, a warm and attentive welcome, tempting gourmet proposals: cep tartlet with garlic cream, homemade terrines, fried veal sweetbreads with Port... A host of specialities, always renewed, according to desires and seasons. The preparation of the dishes is superb. It's an excellent address.

A restaurant on the road 8 km from Riberac that looks more like a road than a skull and yet here is a little paradise. A wonderful welcome from Harry Leroy, a home made kitchen with very good wines. The Perigord map blends with more Asian dishes. The cocktails are sublime and the arranged rums are to be dégsuter with moderation. The corner English are not mistaken, they make up the bulk of the clientele with the regulars. But bikers and bikers are welcome. Counsel: we must reserve…

The CCI hotel school owns the educational restaurant La Mazille and the café-brasserie Le Beaupuy. These are professional application sites open to external customers. They allow apprentices, high school students and students to apply their know-how in real life situations, under the supervision of their teachers and clients. When you settle for lunch or dinner at La Mazille restaurant, you have the impression that you are really in a great restaurant: subdued lights, perfectly set tables and a service that can sometimes be hesitant, but in fine as well as in some establishments... As for the plate, it's classic, but it's very good and above all it's an excellent value for money. Example for an evening: Roman-style gnocchi, fresh sardine fillets, duck breast, trilogy of regional cheeses, flambéed prunes and walnut ice-cream. In the kitchen, future chefs prepare the dishes. The restaurant is a victim of its success, it is necessary to note some constraints: the restaurant does not operate every day, it is imperative to book and arrive on time, no delay is possible.