The best restaurants Midi-Pyrénées

Chez Pito is a traditional hotel-restaurant located in the village of Busque, 3 minutes from Graulhet. The restaurant offers many lunch and dinner options every day. Like Pito, the chef, the restaurant combines authenticity, simplicity, good food and good humour. The bar, in the centre of this large house, is a real invitation to parties with friends. A pleasant stopover in a local bistro, where you can eat a camembert in the oven with bacon, a board of local pork, marbled frogs' legs, lamb sweetbreads with morels sauce, duck breasts and ribs grilled over a wood fire, various salads, but also pasta and about twenty pizzas over a wood fire, all accompanied by a wine list from the Southwest and elsewhere. Opened ten years ago, this establishment is also a hotel with spacious rooms. Some are family and one of them even has a mezzanine, very practical to supervise children.

Located in the centre of the village, the Pachamama is a must when visiting the village. The chef proposes home-made cuisine which has been inspired by Gascon and the Mediterranean, with fresh, and local products. According to the inspiration and to the products that have been received on the same day, you can enjoy typical Southwest meals, as well as couscous, tajines, colombos, curries, etc. The restaurant is also a wine bar (wines of the Southwest, Côtes-du-Rhône and Spanish wines) and tapas (delicatessens, pata negra, cheeses from the Pyrenees, pinchos, tortillas, piquillo, etc.). Here you will also find some original products from the locality like peppers stuffed with foie gras or the Bullring Bull sausage. At the bar, you can enjoy a whole collection of old rums (spices, ginger, Bailey wood, vanilla, maracudja) but also white armagnac (BlackBerry, armagnac, verbena), the peasant liqueur of armagnac (the "Pousse Mémé "), cocktails (including the ' Pachajito', the home-made mojito) and till many others. The Pachamama offers great entertainment:  concerts are held two Saturdays per month, open stage the 2nd Friday of the month and special evening with a DJ the 3rd Friday of the month, as well as tastings of wines with winemakers.

In the heart of a residential area beautifully surrounded by trees, Chalet de Biscay is one of the few restaurants to offer a menu including more than half is composed of fish specialities. A unique signature in the department, famous for its creativity and cool quality, rigorously selected. The talent of the chef draws from these delicacies and invites to the table of the daring dishes such as fillet of turbo with olive oil or the sole seasoned with a mushroom fondue. We also recommend apple sweetbreads and their financière sauce, a subtle and delicate creation. Local is never far away and fresh vegetables accompany each dish, to better sublimating them. The traditional cuisine changes with time and surprises follow the seasons. In a modernised dining room with shades of grey, the desserts are in the same excellence and roasted pear tarte tatin or in syrup competes with a choice of delicious pancakes, especially those with blueberries or Armagnac. Le Chalet de Biscay ensures the cuisine of an old smallholding providing group meals from 30 people or those of the major events of life.

Jean-Pierre Saint-Martin is one of those chefs whose every dish is a work of poetry. The table is considered by many Hauts-Pyrénéens as the best in the region. The chef's inspiration comes from the local producers, those who work hard to respect their animals and vegetables. The foie gras is accompanied by truffles and duck juice; the pigeon pecks peas; the rack of pork is accompanied by macaroni with truffles. The terrace is exceptional, with a view of the mountains: the Viscos is a must.

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.