Go there and contact
04.27.64.23.37
2024
Recommended
•
2024
Restaurant with terrace where everything is home-made by Benjamin Verkinderen.
Here the freezer is only used for ice cream! Everything is homemade with a Basque touch by Benjamin Verkinderen, a thirty year old cook and pastry chef from Ariège, who came to follow his wife to the Loire. A way to make us discover his land: an egg scramble with truffles, a foie gras marinated in whisky, the moundjetado, a real Occitan cassoulet served in its earthenware dish, which we taste with a georgette... You can sit on the terrace on the edge of the Loire, or in the red and black colored dining room. O Benestar, an ode to well-being!
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Members' reviews on Ô BENESTAR
4.7/5
25 reviews
Value for money
Kitchen quality
Originality
Frame/Ambiance
Service
Visited in february 2024
Excellent comme toujours
Visited in february 2024
Excellente surprise ! Accueil très agréable et cuisine aussi délicieuse que surprenante. Je recomande vivement.
Visited in february 2024
Un lieu unique dans la Loire. Convivialité, qualité des plats, accueil, tout est impeccable.
Les spécialités du Sud Ouest sont à l'honneur, le cassoulet est inoubliable.
Les spécialités du Sud Ouest sont à l'honneur, le cassoulet est inoubliable.
Visited in february 2024
Super bon ,jolie assiette et bonne ambiance très bon restaurant je recommande vivement.
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Merci pour notre très agréable soirée entre amies. On reviendra.