The best French cuisine restaurants Auvergne

Since its resumption in 2012, this small hostel has been attracting locals and visitors alike. Very pleasant in summer with its shaded terrace, it is especially thanks to its small dishes that it owes its success. There is not much around Saint-Myon but fortunately the Auberge des Sources is there. Some would even argue for a more regular opening in the evening, which is to say if the place is friendly! This hostel offers regional dishes on Fridays.

A warm welcome, an aperitif, a tasty and generous plate, a view of the lake and the Sancy massif... the Auberge de la plage is a real break in the week, it smells like holidays and relaxation... and the right fork! On the menu are cheese and salted meat. Truffade, melted with Saint-Nectaire or fourme d'Ambert, Charolais beef carpaccio, duck confit with chanterelles, salads, including one vegetarian, and the famous boss's burger with steak salers and truffade. For the hungry, the homemade desserts of the day will add a sweet note. Remember to book in advance to fully enjoy this beautiful landscape.

After a hike, before an evening at the casino, it is possible to get some strength at the Bistrot de Sharlie. Some will recognize a touch of the Estredelle de Pont-du-Château, especially in the selection of wines. Normal: Frédéric Jacquelin is the new manager of the establishment, until then called Restaurant le Z. Pork filet mignon with cider, can tenderloin in port honey sauce, pike-perch filet with white butter, truffles, fondue au saint-nectaire... there is something for everyone. For dessert, gourmets will fall for crème brûlée or a tiramisu. Everything here is homemade, and Brigitte, the chef, in all sympathy, does not fail to come to the dining room to discuss gastronomy.

Fancy a trip back in time? Then step inside Bouillon Mocher! The décor, music and ambience take you back to the 1950s. Sylvain gives you a warm welcome and you're soon seated at a table with a deliciously retro decor. No fuss: your order is written directly on the tablecloth! On the menu: homemade mayo eggs or herring and apples in oil for starters, followed by basquaise chicken or homemade sausage and purée. For dessert, we stick to the classics: rum baba or fruit tart. A real favorite!