Restaurants cuisine régionale Albi

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.

In their charming crèperie at the corner of the two streets, Diffal and his wife Faïza are proud to be Bretons from here! Zoé, a gray in Gabon, welcomes you with the nerve of all parrots, the accordion or the piano tickling your ears. In this street below the cathedral square you will find a map of crèpes and specialities from the Tarn. The red brick room is below. The complete galette (egg, fomage, mushroom, ham) or the cassoulet of the Reyssaguel farm are excellent. 

No doubt, you are here in Savoie but on the side of the Old Bridge! A geographical mystery linked to the origin of the master of the places, Thierry Lecorché, who, with Laurence Assié, succeeded in rebuilding in his room the atmosphere of the alpine chalets. All wood dressed and beautiful red and white tiles, snowy fir decorate the chalet. Mountain specialities are not the same as authenticity: melted cheese on fire, cooking of meat under bell, table rôtisserie (skewers that can be cooked on its table), tartiflette, fondue to cheese (or chocolate for dessert), and, to finish a grole, this yellow coffee which will definitely warm you up. Original, and even playful!

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.

The Grill Saloon is not an American restaurant, let's say it! Even if you could believe it by entering it, starting with the maze doors, American flags and other frescoes depicting western death and deserts. Pascal has been there for 20 years, and this is a serious guarantee for this institution. Moreover, the two rooms are not empty! To start with, choose, cool salad or snails by the dozen, but it is of course the grills that everyone then waits! A fireplace is arranged in the centre of the room and you will see T-bones, steak and breasts gently under your eyes, in the right smell of the wood fire. What a pleasure!

Here is the kind of address that can create a surprise. Indeed, despite its unattractive facade, this creperie is the best in the city! We eat pancakes on the spot or to take away, in salted or sweetened form, and we enjoy fresh quality products. Many recipes are used, whether Breton or from all over the world, without forgetting the possibility of tasting vegan pancakes! The filling is rich and varied but thanks to the quality of the ingredients, you don't feel too heavy when you leave. And a good bowl of cider will perfectly match the plates! All this is served with a smile and dynamism at a more than reasonable price.