The best restaurants Limousin

Ideally located on the banks of Argentat on the edge of the Dordogne, this hotel has a terrace in height that offers breathtaking views and the shade is welcome in the summer. The site was renovated in the 2000 s and offers a warm interior, between the walls of stone and exposed beams, with a careful interior decoration. What to eat on the thumb: pizza, pancakes, ice cream. Possibility to order to take. The staff were friendly and helpful. For lunch, a little shameless quémanderont you perhaps a bit of bread, it's custom!

Meat and meat offal originate directly from the adjacent slaughterhouse. The incontournables of regional specialities are there: sheep balls in persillade, tender, rib side, mudflap, head of calf gribiche, ris of calf. The chief added a recipe for his creation: the baronet lamb fondant Raymond Raymond. We come to taste the land and we're served. By commander 24 h in advance, you can afford Norway lobster, lobster or truffles. The vegetables are not abundant but French fries… Ah! French fries… that they are good. In the brasserie-brasserie room, we come to the lunch bar at midday. In the second room, the table is more careful. Customers find that both rooms offer good value for money. As for the service, is it the pig or the pig? It is a bit disconcerting: Friendly, friendly and helpful staff. To appreciate, you have to love the pince-free or focus on his plate.

At lunchtime, the small seats are quickly occupied. The staff were very friendly and helpful. The staff were friendly and helpful. Several choices in the formula, homemade kitchen, simple and quite varied to attract a barge. Among the key to the chief: Cassolette of mussels to Piment, the pick of potatoes in St. Nectaire and serving the sweetness of barbe chocolate chocolate. In the evening, tapas and cocktails replace the formula.

Since spring 2015, the Auberge de Taillac has become the Lande de Taillac. Taken from a couple originating in the country starting a conversion, this place has been completely redone with the aim of preserving the charm of this ancient limousine farm. A good address combining charming hospitality, quality and small prices. For Pascal, it is "to provide a service, a proximity, a place where it is good to relax". The lunch menu is most complete: your choice is between two entries, two dishes and two desserts, and with this a cheese plate and a 1/4 wine!

La Marelle des saveurs is a discreet sign in the Cathedral district, which hides its game well. Just in front of the Croquembouche, the bell hasn't finished ringing... here you can sit down in an original décor with an "old school and playground" atmosphere. Notebooks, chalk and pencils, maps, writing lines, desk, blackboard, slates keep us company during the meal. Without forgetting the hopscotch game drawn on the floor and the words of children hidden in a small corner. As for flavours, at La Marelle we don't cheat, it's home-made, with fresh and local products (the origin of the fruits, vegetables and meats is indicated). A unique menu, with three choices of starters, main courses and desserts, simple, balanced and finely cooked dishes. Homemade Ratatouille, goat's cheese crisp, mimosa salmon tartines... Added to this are a few mixed salads, such as the "petit bateau" or the "petit écolier". Open every Friday evening for dinner in the dark. A disconcerting experience that awakens all the senses and opens the taste buds in a different way.

Yes, it's a fast food restaurant! Yes, they're still burgers! But the bread comes from the bakery at Sylvain's just next door, but the meat is a Prestige Blason de Haute-Vienne beef, but the recipes are inventive and the welcome is smiling. So, a special mention for this establishment which stands out from all those that have been opening for two years in Limoges. There is a real effort on quality. Desserts are also available (muffins, cookies, cottage cheese). Zen decor.

In the international centre of Art and Landscape, with its large terrace facing the lake, it is a pleasant place where traditional cuisine is served, mainly based on local agricultural products, including lamb-made specialities from a country breeder. The menu at 21 € offers only an entrance, a dish and a dessert, but it changes every day, and one can possibly ask another thing if one is not fan of a proposal. According to the inspiration of the chef, this cuisine can sometimes be enriched with exoticism. Duck rillettes and farinades (small chestnut pancakes). Soup of mint peas. Pork roast "black ass", grenaille potatoes. Dates and almonds lamb stew, spice semolina. Cross-country flan (apples). Strawberries (vanilla baked cream) with strawberries. An address to be attended also for a snack at any time of the day: lamb chops, sausage plates and limousins cheeses, omelettes lining, ice. Group meals (up to 54 people) on order.

The large room lends itself more to a meal between friends than to a dinner between lovers. The space is without charm, but we pop our eyes in front of the beautiful models of trains that decorate the decor. Meuh is not coming here to watch trains, but for beef. She is a limousine race Blason Prestige, and the boss also selects the award-winning beasts in the region. This gives pieces of quality, of a respectable and stale size, as required (tender). There is also a calf, a limousine race. On the other hand, the map is diversified, there are a dozen tickets at all prices, some fish, a Burgundian fondue (evenings), pasta, suggestions on weekends. But the accompaniments are not always up to the meat. Ordinary ice creams and desserts but a homemade homemade cream and a floating island. Side service is lottery, you need to fall on the right number.

Here it smells America, canteen version and young attitude. The reception room, four-lined, is surprising: You're caught by the frying scent that stays long on our hair and clothing. The open grill area is immediately right on the right. To eat it is on the floors, the rooms are small, the tables close, the portrait of actors at the walls. A well-liked place for hungry young people who love XXL versions (1 kg) and families that take their kids out of it, happy to eat with their fingers. For the big ones, there can be some fun to choose his burger. But past this experience, not sure to want to return… Don't hesitate to ask for cutlery because the sandwich slips. Admittedly the choice is wide in compositions: steak, chicken, breaded fish, duck, simple or multiple version. You can also order a Tex-mex plate, salads, burrito, wraps…

It is one of the extremely rare addresses where you can eat until 2 am on some days. Right in the heart of the station area, the cordial atmosphere between regulars and people passing through. The service is friendly and diligent. The brasserie menu offers customers in a hurry (or broke) generous omelettes and burgers at low prices and some mixed salads. The restaurant menu offers traditional cuisine with local flavours. Good Limousin meats with the Blason Prestige label in generous portions (steak, flank steak, entrecote of 350 g, sirloin of 300 g, tournedos of 220 g). The most greedy will treat themselves to a 500g beef gallows for two. On the flat side: pork strawberries, andouillettes, etc., all served without pettiness. And also some unstoppable ones such as the famous escalopes with cream (poultry or veal) and veal head. In express formula, the entries are presented in buffet. The cuisine is regular, the wines as nice as the welcome. Entries are presented as a buffet only at lunchtime.

Moroccan paintings, chandeliers and mirrors, the exotic and warm decor will suit both couples and a table of friends. Mohand knows how to receive, this friendly reception has been continuing since 1974, when his father created this good house. After having turned on a nice holder, Mohand has a map of a variety of couscous. Served in very generous terracotta dishes, these are accompanied by chickpeas, dried grapes and a very fine and light semolina. There are seven kinds, including the royal: skewers de of lamb, beef merguez and lamb meat cooked in sauce with vegetables. We are well in the Kabyle tradition, it is good and rich. But if you have a lion hunger take the horns of home gazelles. There are also ice creams for sugar-free diets. Mint tea is served according to custom. Throughout the Mohand meal we will spoil you. And like the boss, the addition is always nice.

The boss, a former of the restoration, kept the spirit of the place and Italian cuisine, but opening the mezzanine part of the top which was previously reserved for certain occasions. Two atmospheres: intimate on the ground floor and lighter on the floor. A warm welcome and attentive service for tasty dishes and beautiful pizzas such as Pantofola (paste in chausson). Our coeur, among others, the squid pasta and tiramisu. Nice terrace across the street.

The decor has japonisé and it is better. However, the tight prices have not moved, and we are always greeted with courtesy. Sushi, makis, gyozas and sashimis are good, their freshness is no doubt. . (yakitori) allow you to recover properly for a small amount. The Korean barbecue (grill) is perfect for a multi-user meal. The tables are essential and are equipped with cisterns hoods which prevent us from being perfumed in frying. There are also many well-balanced menus that can be accompanied by light and pleasant Chinese or Japanese beers. The service is attentive, the addition leaves a good memory.

A few steps from the city centre, the restaurant staff welcomes you with a smile in a contemporary room. Pizza enthusiasts will certainly be seduced by the range of options offered by the map: different garnitures, on a tomato or cream basis. The dough is made home. Let yourself be tempted by an original topping: goat-honey, snails or ceps. And for those who don't like pizza, we propose wrap, dessert, salads, lasagna and even, tartiflette. Winter, fondu, potatoes and meats are also served.

6 km from Vassivière Lake in an area of 40 ha, it is a farm of black pig, bovines, and goat pig pigs since 1998. A table, paysanne charcuterie with pork ass, specialty of piglet in the oven, bovines meat in sauce, clafoutis to bilberries.

This character house is located on a farm in the heart of the Millevaches plateau. At the table you can find the ceps, potatoes, flognarde, bilberries pie and farm products (pork ass, lamb, milk veal). On-site sale of agricultural products (pork pork pork pork, caissette beef). Note a small library interesting.

In a red and black setting, Kim Linn's team, «Golden Baguettes of Chinese gastronomy», offers cordial welcome and a discreet atmosphere. Unlike other Asian restaurants in Limoges, Kim Linn does not offer a buffet. By highlighting fresh and authentic products, the map is developed: steam specialities, pork dishes, beef, fish, and even Thai recipes are offered. The soups and soups are delicious, with asparagus asparagus and the soup to test. It's better to know if you prefer this piquant or not! Some dishes are available in formula (noon or evening), and there is the possibility to pass through the phone by phone.

Here no industrial preparation at large speed, but the authentic taste of homemade cuisine and family secrets. For almost two years, children have returned to family trade. Shanghai is still one of the best caterers of Far east flavours in Limoges and downtown. In the case of Chinese and Vietnamese specialities, the classics of the genus are properly found: hot and cold inputs (spring rolls, nems, samoussas, etc.), cooked dishes and their accompaniment (pork pork, oignons beef, painted duck, doughnut shrimp, chicken nouilles, vegetable noodles, Cantonese rice and many others), as well as some desserts (such as coconut, banana cake or soft nougat), and a few desserts and a few desserts. Small grocery choice, all at low prices and with a smile. It's better to get to the opening because there's a quick crowd in the shop and the dishes are. Everything is fresh, therefore, quantities are limited because nothing is helping the next day.

Since the beginning of 2015, Édouard has been offering homemade, simple and quality burgers. Located close to the slaughterhouse, it is a meat 100% limousine that it slides between two round baked bread rolls. The recipes have an inescapable effect (bacon, cheddar cheese…) and tasty cheese around the cheese (blue, goat-goat, strawberry). With a small supplement, you can even add a potato cake to its burger. The location is clear and very well kept with its modern wooden furniture.