The best restaurants Bourg-En-Bresse

The speciality of this restaurant, as his name indicates, is adjacent: an oval dough, topped like a pizza, toasted in the same way and accompanied by a salad. The establishment, held by a couple of authentic Italian, also offers salads in single flat and the pasta radius: farfalle, gnocchi or minestrone. But, above all, the patron's tiramisu is arrache. A treat!

A nice discovery that this new burgienne address. The plant naturally evokes Mauritius, up to a mural depicting the sugar cane harvest. In addition to complete dishes (swordfish vindaye, mullet cari, karma chicken chicken…), Mouss - authentic Mauritius - proposes to compose your dish yourself, choose between meats, swordfish, gambas or vegetables, several sauces (spiked or not) and their accompaniment. And for the digestive, home arranged rum is required.

Establishment owned by Georges Blanc since 2001, Brasserie Place Bernard serves in a chic bistro frame or on a terrace covered and heated in winter, open in the summer, in the heart of Bourg-en-Bresse, just steps from Notre-Dame church, a kitchen revisited the Bressane tradition: Chicken and morels chicken, persillade frogs, chocolate escorts, mère cake…

The hotel offers a varied menu, with numerous Khmer and Thai specialties: curry dishes, loc and Thai loc. What to travel through Southeast Asia.

What strikes by entering Jasmin is the size of the room. Decorated with Asian accents, with its chairs marked with a kanji, she has two buffets in her centre: one for cold starters and desserts, the other for hot dishes and their toppings. Here you can find all the classics of Chinese cuisine (spring rolls, steam, caramel, saté chicken, saté noodles, vegetables, Cantonese rice…), but also sushi. In essence, grills are cooked to plancha, in the eyes of customers. Each is used according to its appetite and appetite. The servers are there only to distribute tables, rid them and take the orders of drinks. A point on which they may be a little too pressing.

This establishment brings together several new concepts developed in recent years around rapid restoration. It is a cocktail bar, smoothies and milkshakes, a pasta restaurant and a salad restaurant. For the latter, the customer is invited to choose four ingredients, for the previous ones, the type of pasta and their accompaniment. Smoothies and milkshakes offer the choice among a dozen fragrances.

Opened on 1 October 2011, this establishment offers both pizza and historical, according to various formulas: kebab, French fries and drinks for 7,50 €, kebab plate, drink and coffee for 11 €, pizza, salad, dessert and coffee for 13 €, filet, coffee and dessert for 15 €. Everything is served to take or on site, in a spacious room.

In free delivery, to take or on site, Pizza Pizza manufactures in an artisanal way some small, medium or large pizzas, including a pair of dessert pizzas, salads and fougasses. The establishment also proposes different formulas: all the average pizzas at 7,50 € from Monday to Thursday, two medium pizzas for 16 € to take or € 18 for delivery, from Friday to Sunday, an average pizza, a salad or dessert and two drinks of 33 cl for 16 € or 18 €, or even two giant pizzas and a drink of 1,5 € or 26 €.

In a home-to-home delivery, in a small room with black and grey walls, with furniture alternating the same tones with green, this establishment offers nearly sixty pizzas, salted (in cheese, vegetarian, meat, sea…) or sweet, either in fine dough or in cheese pan, a paste with cheese in. Famous, dumplings, pick, chicken wings, salads and desserts complete the card, including Tex Mex menus and Fingers, Dessert and Beverage for 8,50 €.

This brasserie, located just opposite the Royal Monastery of Brou, offers a traditional cuisine where the region is in the spotlight. A la carte: the Bressiflette, the cocoon with poultry and Bresse blue, for example, without forgetting the poultry liver cake, the frogs, and of course the real Bresse chicken with cream!

From yellow, orange, red, green… With its very colourful columns and furniture, with its canvases, stickers as a showcase, the Pizzeria des Bon Enfants wanted to create a pop-art atmosphere. The room is large, bright and equipped with flat screens. On the map, pizzas and pasta, of course, but also brasserie dishes, salads, chicken, tartiflette, beef ribs, carpaccios, hamburgers or breasts… Everything is home. And then it has another major asset, a beautiful and large terrace - perhaps the largest in Bourg - on a pedestrian square.

A tea salon, it offers desserts, cocktails and artisanales cocktails. Restaurant, he made a specialty of salted pies and pies, accompanied by raw vegetables and vegetables. At the tiled tables, the paintings were painted by the chef. Set in the heart of the pedestrian city centre, close to a fountain and an eye-catcher, Caramélo has a lovely terrace with lovely views.

Black benches, a sober and contemporary decoration, Le Scarron is a traditional brasserie which serves every noon (and evening for groups, upon reservation) its farm salads, ocean or périgourdines salads, its steacks-fries, its carpaccio, tartars, steaks or andouillettes. However, it is a place of Burgiens, who likes to get there for a drink on the terrace in the beautiful days.

Chairs, benches and walls are in yellow tones and ochre. A large window makes it a bright establishment. In the decoration as in the dishes, the Cofy gives in simplicity. It is part of the tradition of the brewery and even of the bouchon. On slate: bolognaises lasagna or salmon, grilled ham in Madeira, Quenelles sauces, bréchets chicken bréchets, liver or even calf head…

Located in the artisanal area, the Hangar derives its name from its exterior appearance. He took the place of a trade in radiators. The hotel welcomes a clientele of businessmen, business and other employees of surrounding businesses. The kitchen is traditional, but since a change of owners on September 1 ^st, 2011, the menu changes every day according to the supplies and the mood of the cook. For example: roasted veal roast, pan of zucchini with thyme and fusilli.