The best restaurants Bergerac

Here, the owners have a guiding principle, fresh products above all that they decline in their dishes: market vegetables from the market, fish from the Ronnat fish shop and the Jules-Ferry. On the menu, main courses for small hungers: homemade soups and velvets, saulted tarts, salads, and local flavours like foie gras and its jelly with monbazillac, omelette with mushrooms and green salad, Périgord enchaud (pork confit served cold with potatoes and green salad with walnut oil) or a chicken sirloin steak with chanterelle sauce, sautéed potatoes and seasonal vegetables will delight you. The ice-creams are traditional and the pancakes homemade. You can take away soups packaged in recyclable packaging with corn-made environmental spoons. The house is also a tea room. The teas come from Dammann Frères and are prepared with spring water. Too bad the terrace overlooks the busy street...

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.

Sophie at the reception and her husband Olivier in the kitchen have made their establishment a place where the art of good living and good food are cultivated. The food is simple, tasty, generously served and irrespective of the chosen menu. Among his specialties: fine tart with pears and fried foie gras or tails of roast prawns mushrooms cream for the starters. Stew of pig's trotter in the corrézienne way - a treat - or fried cod, red pepper sauce and chorizo for the main courses. For dessert, the macaroon of Olivier with raspberries or the verrine of panacotta with salted butter caramel.It should also be said that Olivier excels in the art of the catering service with his canapés, petit fours and other treats nicely presented. The restaurant setting is bright and colorful.

This beautiful cellar is held by Herik, graduated from “Wines and Spirits”. He can accompany customers in choosing wine and provide them with an excellent advice when buying. On the shelves, you can find, of course, local wines, but also wines from Bordeaux, Burgundy, Alsace, Loire and wines from the world… Not forgetting high-end spirits (whiskies, cognac, Armagnac) and excellent champagne brands. The cellar also sells canned food: foie gras, truffles, ceps, chestnuts, walnuts, strawberries, cabecou cheese, wines, candies, pork confits. Perfect pairings!

For years, Najatte and Sébastien Fourticq-Lahitolle have revealed a journey overland or by sea through the well-controlled Basque and Perigord cuisines. The reduced menu is regularly renewed through the seasons. The excellent foie gras can be well elaborated with Espelette pimento and pan-fried squid with Iberian chorizo and the whole is made with great success. The royal choice is the Basque sheep cheese Ossau-Iraty, before starting the famous Basque cake. Everything is delicious. The lunch board menu is a windfall for those who are in hurry. In summer, you can enjoy the beautiful terrace. In winter, you can enjoy the typically Basque beautiful decoration.

In a pleasant and restful setting 5 minutes from the center of Bergerac, this beautiful residence houses a gourmet restaurant and a hotel offering great comfort. Isabelle and Patrick Delage welcome their guests with kindness and a lot of deference. All the rooms are beautifully decorated and to put you in the wine atmosphere, each one is named after a famous vineyard. Leisure facilities and swimming pool are available. In the four bright dining rooms, two menus are offered. You will appreciate the original cuisine of Patrick Delage, admitted to the circle of Maîtres Restaurateurs, who honours the flavours of the Périgord with, for instance, a snail puff pastry with garlic cream, Jerusalem artichokes and chard, a whole duck breast, half-confit, pricked with marinated figs. As for dessert, a blood orange macaroon. To accompany your meal, the wine list displays great vineyards and the best vintages of the Bergerac region. The beautiful banquet hall can accommodate up to 200 guests. The hotel offers rooms for 1 to 4 people. Breakfast and possibility of evening stop.

In a rather trendy and simple, young people and less young people mix. The atmosphere is very friendly, welcoming. This restaurant and tea room is popular for its lunch soups, sandwiches, salads, prepared in an authentic cuisine using fresh local produce, or for its teas and pastries at any time of day. Here you are explained the source of all products coming in small quantities and of a high - quality.

Located in the heart of the Jardiland shop, this restaurant is pleasant with its setting that is modern or bucolic in terrace; Aude and Laurent Castagna, assisted by Nicolas in the kitchen and Sandy in room, offer cuisine made with fresh seasonal products and homemade pastries for dessert or at tea time. The two lunch menus allow you, depending on your appetite (starter and main course or main course and dessert, or starter, main course and dessert to chose in the window) to enjoy a cuisine which is not without originality but respects the tastes and flavours like this noon, the crottin de Chavignol as a starter, and as main course, the tenderloin with cauliflower puree and wilted leeks. For appetites that are less sharp, there is the chosen meat dish that changes every month such as, the pure Charolais race, the dish of fish like the fish fillet according to the arrival. For gourmet people, there is hamburger composed of beef fillet, foie gras, emmental cheese and mushrooms. Otherwise, a beautiful menu of mixed salad and even delicious and large sandwiches. Excellent pastries (it is the job of Laurent), undoubtedly, the best in the department like its pure almond macaroons, that you can enjoy at any hour as Clément'in is also a tea room which follows the periods to offer its Christmas and Easter homemade chocolates.