Les meilleurs restaurants basques Midi-Toulousain

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.

On the heights of the city, its elegant façade idealizes the sidewalk but, do not be mistaken, behind the sober walls, a true sunshine trip awaits you! Le Piment Rouge has a sturdy character, even a bit spicy and when you know that it is dedicated to the Basque country, nothing is surprising! Eva welcomes you in this both classy and warm bodega atmosphere, two qualities that you will find in the superbly presented dishes. A very good meal awaits you because the menu is full of specialties prepared with talent and fresh ingredients. Axoa of pork for more flavour and its variant the txilindron of lamb, unmissable chipirons with ink or garlic, Basque or Spanish hake are closely followed by Bigorre specialties this year. Duck confit, foie gras, stew of lamb shank, in winter we celebrate the cold with a garbure or a cassoulet. A successful start for this young restaurant that dares to leave the beaten tracks and even revisit the famous creme brulee by adding Espelette pepper to it, of course. Russian and Basque cakes are among the desserts that are popular in this original address where the treat is à la carte.

Imagine a commune in the heart of the country of Cocagne, close to the Black mountain, in the beautiful Occitan region… A land rich in culture and farming. It smells good the south and the kitchen of Pitcholina. A restaurant with warm accents between Spain and Catalonia, dating back to the Basque country. A regional trip on the plate, in the form of appetizers or dishes for lunch or dinner. The small pan of cod doughnuts to the aioli, the Italian burger, the perfectly cooked magret and serving the chocolate-filled churros… A treat! The service is sparkling and as warm as the dishes. And that it is nice this Pitcholina in summer, with its terrace! A place of character to discover as soon as possible.

The Basque coast on your plate on Albi? And why not! At Chistera, it blows like an Atlantic air on Albigensian soil! A traditional Bayonese decoration, some hints of red and spices and especially the Basque songs that resonate at the top of your head, and here you are immersed in the land of Espelette chilli pepper and pintxos. Basque cuisine required, please! Lomo, chorizo, sheep: the atmosphere is pleasant, the plate is colourful and although simple, rather appetizing. And there's something for everyone. For the most hungry: a few prawns, chipiron or duck breast and for dessert, a piece of Basque cake, of course.