The best restaurants Limousin

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.

Eccelente Ristorante is no longer a eccelente address. The hotel is more suitable for delivery and pizzas. The window even made neglected. Big disappointment on our last order despite our choice among traditional pizzas to avoid bad surprises. A proper dough, garnitures much less convincing. The very diversified card would gain in simplicity in order to preserve quality and distinguish itself from major franchises. There is still wood burning, appreciable. A few sweet pizzas, oak and salads complement the whole. In wine, the choice between a bottle of red or rosé bardolino, lambrusco or côte-de-Provence.

At noon, the workers' meal posted for the week on the slate, served generously and quickly, attracted a large number of customers working in the area. The room is often crowded and if the special dish does not suit you, it is always possible to ask for a pizza or an omelette. In the evening, this country inn offers a traditional cuisine (faux-filet, duck breast, veal chop) and a very good couscous of gambas with saffron sauce, the chef's speciality.

L'Adéquate's dining room is located in an old house decorated with freshness. Aurélien Demars offers a refined cuisine, which highlights French and local products: prestigious blazon (rib steak, sirloin, tartar, brochettes), veal chop with mushroom cream, crispy pig's foot with foie gras, scallops with chorizo and creamy risotto, all culinary preparations show a great talent associated with original touches. The restaurant also offers tailor-made menus and a catering service. A room can accommodate 40 people.

20 minutes from Limoges, A 20 exit 24, this hotel-restaurant offers excellent value for money. On the kitchen side, a varied brasserie card is offered. In the beautiful, well-kept and tastefully furnished rooms in 2011, you can choose between a fricassee of poultry, a pot vegetable farmer, 500 g tender, flambées flambées, beautiful salads or a salmon pad. Desserts are home, try the day pastry, a burnt cream, a floating island or an icy nougat. It is good and if the prices are tight, the dishes are rich. Rive Gauche also hosts groups up to 40 people. Renovated rooms in 2012, modern, very well maintained, equipped and pleasant.

In a renovated décor, the Golden Lion offers regional cuisine and a brasserie. They enjoy the "Prestige Prestige" beef, the calf head, local cheeses and a wide range of mushrooms: …, mushrooms,...... The regional classics are there with the creusois cake and apples from Limousin. The flavours are revisited in the calf marble in the Foie gras and its small jar of oysters with citrus fruits or cream, and in the queen of the meadows and caramel.

In a small area, not far from La Motte Square, this walk offers a breathtaking view of the Saint-Michel church and the cobbled streets of this picturesque district. The decor is pleasant: exposed stones, beams, modern furniture and lovely stained glass windows in the top room. The patties are prepared by Estelle, the boss: prepared topping and small salad. Stéphanie, faithful to the position, provides a quick and smiling service. Some specialties: Snipe (massive, mustard, cream), oriental (chicken, cream, cumin, raisins, prunes) or chopped steak patties. In sweet, we travel between the Limouzi (chestnut cream, chantilly) and Paimpol (salty butter caramel), among others. The map also displays three composed salads: The Saint-Michel, the Iberian and the Caesar, which it is good to enjoy in summer, on the terrace, by listening to the gurgling of the fountain of square.

Small restaurant with a discreet façade, the room offers breathtaking views over the Vézère Valley. It is a friendly address with a very good service, a very good welcome and above all a very good value for money. Excellent formula, with traditional and healthy dishes such as the faux filet, asparagus with muslin sauce, foie gras and its poultry terrines, the gizzards served in salad salad salad and chestnuts, the omelets to the fresh and generously served cedars, and the melon at Porto in summer… We recommend the regional menu consisting of a limousine base, duck confit and dessert. For amateurs, milk rice sells to take away! From the kitchen of the grandmothers of Corrèze in the past century combining both true tradition and simplicity. Chestnut and nut wines are a delight. In summer, the small terrace overlooking the river offers a nice framework for summer lunches.

An excellent restaurant in a comfortable, elegant decor and etune cosy atmosphere of the most pleasant. The service is impeccable and very warm. The chef Nathan Lesueur is very attached to the fresh ingredients and fine home-cooked food is bursting with flavour, with touches of originality. In well presented dishes, you can enjoy creamy sweet potato, crispy cantal with onions, supreme of guinea fowl stuffed with foie gras, fillet of red mullet muselina de zanahorias yellow and virgin of lemon courgettes, cream or delicious profiteroles.

La is not just a pastry. The boutique, located in an ancient street in the city centre, also offers a snack with a counter, a few tables and a terrace on the sidewalk. The decor is colourful and fresh. It is fast restoration: You can eat pizzas and pastries. An open address every day, ideal for a small hunger. It's also a tea salon for the gourmands.

Here is a restaurant that combines charm, savors and sympathy. You feel like at the deep of the village of Corrèze. You eat while being surrounded by walls with exposed red stones and beautiful open volume of the building displays the beauty of the massive wooden beams and wood paneling that will be appreciated differently depending on whether one chooses to move to one of the three half levels of the room. And in winter, one gets warm carefree near the pellet stove made of environmentally friendly and efficient wood! Here, you will not be disappointed: the chef cooks with generosity and with the desire to make known the country's specialties with foie gras, duck and limousine meat. Note the dishes with the cabetou, poux salad and the gargouilleau for dessert. Everyone will find its formula here among the vegetarian/vegan menus, "balance", 100% local produce or from the chef. The beer lovers will have a wide choice of Corrèze craft beers. The service is friendly and efficient. You will come out happy satiated.

In a contemporary and warm new bistro style in slate and orange walls, we always serve excellent beef, veal and lamb meats. Proposals to be shared such as rillettes or duck duck. When you enter, you can see a beef tail with its ravigote sauce. The meat is offered in standard format (250 g) or by weight with a 400 gram mini, a more advantageous price level if you have the seasoned canine. The classic taste is the Mademoiselle Tartar or the calf rosette in port. The red meat fans will be delighted, as here we serve one of the best in the whole department. The plates show originality and care in the presentation. Desserts are not left with foam with both chocolates or profiteroles. The service is smiling and you are kindly received from the door. A particularly interesting wine list with good bottles in years when you can really drink them, and their rates still remain wise. At the entrance, the meat stand displays meat and fine groceries (jams, vinegar, foie gras, saffron, etc.). A new terrace on the side to discover for the beautiful season.

A country-style restaurant with forks, milk cans, suspended hay traps on the walls and the cow on the ceiling. And so on the other side, a dairy, but mumbling paisiblement above the guests and gives this rustic and original atmosphere in place. On the menu, the choice of meat is exemplary and the lamb-lovers, in particular, can taste the brains, the testicles or the meat in baking of seven hours. The pan of the tripier (calf's head, beef tongue, pork strawberry strawberry, gribiche sauce) or Father Henri's salad (foie gras, conflict duck sleeves and chestnut). The desserts are not the same: based on chocolate, red fruit grout, beautiful flognarde to apples, flash way Mont-Blanc to chestnut cream. A very beautiful range of wines, to be made by glass or bottle. Despite frequent attendance, the service is fast and accurate.

Near the railway bridge, hidden under a proliferation of greenery, here is a surprising and unexpected place. Jérôme and Cyril ensure that each client is pleasantly welcomed and well served. After crossing a very rural corridor, we discover a cosy room and a terrace wrapped in vegetation. In a relaxed atmosphere, you settle comfortably, and forget that you are in town. The menu offers many choices in traditional preparations that we believe have been properly prepared. We serve here a cuisine that gives pride of place to fish as much as to meat, and particularly good desserts. Fresh produce, homemade cuisine, a carefully selected wine list. It is a discreet place, frequented mainly by regulars, but which will not fail to charm all those who dare to push the discreet front door.

The Mangoune is a Occitan word used in the Cantal to designate the day when one kills and transforms the pig. So this chain of restaurants is rather focused on local products and specialties, but not only. In the preparations, we find the good cheeses of Auvergne (salers, cantal, nectaire, blue of Auvergne), the good meat of Salers, but also of charolaise that she, is not a race of the corner. Traditional dishes include pounti (légumes, blettes leaves, pork breasts, prunes), bourriols (galetou faire), tripoux, or simply dry ham. There are also tartas (pizzas), burgers in Auvergne, and grilled meats. It should be noted that auvergne and aligot are offered in addition and that it would be a pity to leave. Fromages cheese, desserts and farinettes (pancakes) house, ice, here is for offer. These preparations are simple but generous. And even though we are in the ZIN, which is not conducive to reverie, the rooms, which are perfectly original, are truly plunging us into a world both rural and nostalgic. Cellar, bedroom, kitchen, barn and a classroom where an authentic donkey cap will awaken buried souvenirs. Large shaded terrace in summer.

The new owners want to retain traditional bistro cuisine by adding their personal touch: A Marceau salad will appear (seafood, pickled fish and Brown sauce with onion, pepper, grilled tomato, nuts), a true Spanish gaspacho will be proposed summer, a Spanish product board also. Ceviche (green lemon, coriander and red onion) will make a colourful note among traditional bistro dishes. In the evening, the dishes to share will be offered for more user friendliness. The terrace will grow and if the wall paintings remain, the room will be refreshed.

Unless you know the address, you don't suspect that a restaurant hides behind this bar-tobacco-press. No card, because proposals change regularly. They are displayed on a giant slate that holds a whole wall of wall and frames the kitchens. The choice is between Italian specialities and traditional cuisine. Small and large compound salads, or real home bowl. Good pasta with various sauces, and Italian pizzas and two sizes. Good meat to plancha, false net, mudflap, extra beef rib and rib 1 300 g of excellent limousine meat (50 € for two people, and for 5 € more, one can add both entries or both desserts). Ancient recipes, Burgundy beef, beef tongue, Milanese steak, ris and calf head. Roman squid, gambas, and daily meat and fish in suggestion. Choose from desserts, assorted pies, profiteroles, brûlée cream, pancakes, waffles. So we're sure to find what we love here. It is an honest and generous cuisine, accessible to all budgets. The framework is nice. It is a place frequented by students, the college of law and economic sciences is nearby, and rates are attractive. There is also a small terrace.

A beautiful red and black Zen garden, cool compartmentalized spaces (everything bottom), very comfortable comfort, you feel right at ease. Black walls highlight a Japanese painting in relief and ice with two characters in costumes. The menu offers a variety of menus (more than thirty), which consist mostly of miso soup, (seasoned cabbage, slightly sweet), and according to its choice, yakitoris, sushi, sushi, makis or combinations of these dishes. This is the tempura menu that distinguishes this restaurant from these neighbours. Menus for two are also available. So many menus, but no map. The drink was offered to us and then there was a lot of waiting between each dish, but it was good. We see, behind its counter, that the chef will not chôme, everything is a minute, so it takes time and we must keep this in mind by choosing this restaurant. On the wine side there is the minimum trade union, the two beers, Kirin and Asahi are in our view. Quality dishes.

A former house restored with the support of the Heritage Foundation, the Share of the Angels offers from its terrace on the floor a breathtaking view of the Auvézère. The room is also full of charm. The boss is friendly and welcoming. The young chef and his team are preparing delicious cuisine and using the best local products: calves from Saint-Yrieix, black ass, sausage with chestnuts, cabécou, apples… for cooked dishes with passion. The chocolate foam has a great reputation here. Before leaving a visit is required in the WC, the half-cabin style at the bottom of the medieval half-latrine garden with view of the Auvézère!

The address is indisputable in Limoges. Philippe Redon has long run one of the only starred restaurants in the city. After some tribulations, he came back to the essential: an address like him, because it's for his cuisine, unique in Limousin, that we travel. The setting, in elegant bistro style, has about thirty seats. Impeccable service led by Jean-Philippe who works in the cellar. Modern, inventive, often elegant cuisine highlights the best products of the season. We may regret the quantities. Philippe Redon always makes beautiful discoveries, like these sea razor clams in risotto, in March his morels range, in winter his use of black truffle... Desserts as well. Vegan, vegetarian, organic or gluten-free dishes. Very pleasant wine list with a mini-choice offered by the glass.

Toscana is the ideal Italiano for lovers of Italian flavours. Here you forget the grey of the industrial area, whether it is in the vast room with views of the oven or on the beautiful terrace (including a sheltered part) decorated with olive trees. A sober and current decoration, comfortable chairs and friendly staff who know how to be reactive at times of arrival, this restaurant being the favourite of lovers of Italian flavours. Some excellent pizzas, followed by some kinds of pasta, carpaccios, cutlets, fish, beef to plancha, etc. Great appetites will be satisfied by the giant pizza that it is possible to compose yourself. To wait, the Italian kir accompanied by minipizzas or charcuterie from there. Note the sunny selection of wines from Tuscany and other regions, stored in an air-conditioned room. As a dessert, you can enjoy tiramisu, cotta, calzonetta or pizzetta, or choose from the ice farandole. The terrace can accommodate up to 60 people.

Far from being wild, it is a hospitable and hospitable country hostel as still exists in this region of the limousine mountain. A charming setting in all seasons, winter in the vaulted room, summer on the terrace, and friendly innkeepers who are eager to bring together villagers, all generations together. It goes without saying that the best welcome is also reserved for passing tourists. The kitchen served is both simple and creative, and priority is given to seasonal farm products and seasonal fruit and vegetables. On slate, several entries, dishes and desserts, cakes and pancakes, plates of cheese and cold meats: It is very good! Regularly, the Hostel programme of Festivities with a unique menu. Contests of bowls, film or documentary screenings, appetizers and musical evenings for all. The small peaceful village of Rempnat is animated by the sound of with, accordion, jazz or flamenco. And for those who do not know the region, a small walk will take them to the rock of the Wild.

Fiest'apero is when friends arrive, the cupboards are empty and the grocery store is closed. As long as the evening falls into the water, there is still this solution. Alcohol, sodas, chips, sofas and puff are delivered to home in less than 40 minutes and late in the night. The order must reach € 20 for delivery. It troubleshoots but the rates of this kind of night groceries are prohibitive. The price of the bottles is tumbles compared to the prices charged in classical sale. Much to encourage alcohol to be consumed with moderation! It's also not the big class, the sofas and small furnaces come out of the grocery store, not from the caterer. " Pastaga-cahuètes "evening, or beer-pizza, your friends will not have to gueule. Of course, the sale is prohibited for minors.

In the face of the church, you cannot miss this large building with the appearance of a post office of the past built by fire moellons, the stone of the country. Its new managers, Caroline and Jean-Philippe, are a nice cuisine, such as its pick of lobster and scallops and its delicious chocolate moelleux with ice to pistachios. But beware, here of menus, no à la carte dishes, and vegetarians will not find their account. And if you like the country's atmosphere, you can eat on the terrace under the caquettement of the nearby farm.

Relais des Forêts offers traditional cuisine that highlights local products. The chef prepares his foie gras, served with black cherry jam and gingerbread, soft beef sauce with wine and fish: crust cod fillet of Cantal, red mullet, without forgetting the cake creusois with hazelnuts! On request, you can book specialties and limousine auvergantes including truffade, melt creusois or pâté with potatoes.