LA MAZILLE
Read moreThe CCI hotel school owns the educational restaurant La Mazille and the café-brasserie Le Beaupuy. These are professional application sites open to external customers. They allow apprentices, high school students and students to apply their know-how in real life situations, under the supervision of their teachers and clients. When you settle for lunch or dinner at La Mazille restaurant, you have the impression that you are really in a great restaurant: subdued lights, perfectly set tables and a service that can sometimes be hesitant, but in fine as well as in some establishments... As for the plate, it's classic, but it's very good and above all it's an excellent value for money. Example for an evening: Roman-style gnocchi, fresh sardine fillets, duck breast, trilogy of regional cheeses, flambéed prunes and walnut ice-cream. In the kitchen, future chefs prepare the dishes. The restaurant is a victim of its success, it is necessary to note some constraints: the restaurant does not operate every day, it is imperative to book and arrive on time, no delay is possible.
LE PAS DE CHAT
Traditional restaurant with wooden terrace in Villars offering fish ...Read more
LE BOUCHON MÉDIÉVAL
Hervé Rodot cooks very well, and we know it. His cooking will move your ...Read more
FERME AUBERGE LE COLOMBIER
Inn elaborating a traditional local cuisine with farm and local products, a ...Read more
LES TARTINES ETC.
Perigord fast-food offering tapas, toast, Perigord burgers and sandwiches ...Read more
LA FERME DU REBEYROTTE
Farm between the streams of Barberol and Sérouze offering a specialty from ...Read more
PHARAON PIZZA
Read moreAt the Rond-point des Pyramides, there is a king, the king of pizza. Pharaon Pizza's boss, Frédéric Nereau, was crowned in 2013 at the Mondial des Pizzaïlos, where he finished third and fourth in two competition categories that included around 500 candidates from Italy, the USA and Reunion island. Of course, customers don't have the pleasure of tasting this famous pizza, but the most classic ones are worked in the same way with a homemade dough and ingredients that are always very fresh. Its menu offers more than 40 pizzas of your choice (classic tomato, cream, special or dessert) with always a pizza of the month.
LE MARQUEE
Read moreFor Fred, it is a childhood dream that has come true: passion for reception and restaurant, mixed with love for music. Moreover, the place is ideal for sharing around good meals and beers chosen. The huge choice of pizzas cooked over a wood fire, but also pasta and salad, meat and tartars, fish and mussels, is at very affordable prices: You will treat yourself with vegetable clafoutis and its chantilly cream with fine herbs, a grilled half cockerel with sauce diable with soft apples and salad, a pork colombo and white rice of Louisiane, and a homemade crème brulée and coffee... The stables of a former Auvergne barn have been beautifully designed to sound blues, jazz, rhythm and blues, rock and funk the first and third Saturdays of the month. Reference at Marquee Club, legendary stage opened in 1958 in London that hosted all the famous names of jazz, rhythm and blues and pop music, this Périgordin address on the borders of Corrèze is good for the ears, with a generous restaurant in bonus and a welcoming staff. Guaranteed enjoyment.
LE PETIT CARUSO
The new team continues to welcome you on the terrace or in the dining room, ...Read more
LE COLIGNY
Read moreA quite exceptional site and a brasserie-style cuisine entirely - or almost - signed Périgord. Meals are served in the dining room or on the shaded terrace on the banks of the Dronne. The suggestions are very classic: duck breast salad, omelette with mushrooms, duck breast, chocolate fondant… The rooms, contemporary and comfortable, are the beautiful asset of the establishment that benefits from a privileged setting.
LE MÉLI-MÉLO
Read moreSophie at the reception and her husband Olivier in the kitchen have made their establishment a place where the art of good living and good food are cultivated. The food is simple, tasty, generously served and irrespective of the chosen menu. Among his specialties: fine tart with pears and fried foie gras or tails of roast prawns mushrooms cream for the starters. Stew of pig's trotter in the corrézienne way - a treat - or fried cod, red pepper sauce and chorizo for the main courses. For dessert, the macaroon of Olivier with raspberries or the verrine of panacotta with salted butter caramel.It should also be said that Olivier excels in the art of the catering service with his canapés, petit fours and other treats nicely presented. The restaurant setting is bright and colorful.
HÔTEL RESTAURANT DU CHÂTEAU
Hotel-restaurant with terrace in Beynac-et-Cazenac preparing dishes of ...Read more
ÉTINCELLES
Read moreIn this small village just before the Lot-et-Garonne, between Beaumont-du-Perigord and Villeréal, the gourmet restaurant of Vincent Lucas. This spirit of taste researcher offers a cuisine where he highlights Périgord products actually respecting them but it is not only because he remains mostly open to other products. It is difficult to list his dishes because they daily vary. The "discovery" menu can offer, for example, a semi-baked foie gras « Esprit Sainte-Maure», rocket with walnut, a noix trappe, timanoix with potato chips or roast saddle of Pyrenean lamb with Malabar pepper, roasted milla with truffles, jus with balsamic vinegar sauce. In dessert, vanilla bean mango cappuccino, meringue with grenadine and coconut, and comb style tuile. All is delicious both the flavours are tender and delicate taste. Anne is in the room and advises with great professionalism. As for the places, they are refined, tasteful, and clean. Vincent Lucas released a book titled Ma cuisine in Périgord where he revisits traditional dishes like the roasted foie gras with a smoked haddock salad or the amazing stuffed salmon.
MISS DELISS
Read moreThanh Hai The and her wife Thi God prepare sandwiches, salads, hot dishes, pasta box, etc. and very good little desserts or ice creams. On-site guests can enjoy breakfast, lunch, drinks, tea or coffee and even dinner. The decoration is fun in white, grey, orange and equipped with contemporary furniture. Everything on the map is to be carried or to order online.
MEKNES TRAITEUR
Read moreDriss Drioiche and his wife Mahjouba are home caterers. They work throughout the town and specialize in Moroccan cuisine: tajines, couscous, grills, soups, salads, pastillas, oriental pastries, etc. Everything is home to bread. They prepare meals from 10 people, organise cooking workshops on demand, rent a Berber tent from 80 € the day and the dishes.
LO GORISSADO
Domain in Saint-André-d'Allas offering a classic and creative cuisine with ...Read more
BISTROT L'ART ET L'ENVIE
Read moreThis beautiful cellar is held by Herik, graduated from “Wines and Spirits”. He can accompany customers in choosing wine and provide them with an excellent advice when buying. On the shelves, you can find, of course, local wines, but also wines from Bordeaux, Burgundy, Alsace, Loire and wines from the world… Not forgetting high-end spirits (whiskies, cognac, Armagnac) and excellent champagne brands. The cellar also sells canned food: foie gras, truffles, ceps, chestnuts, walnuts, strawberries, cabecou cheese, wines, candies, pork confits. Perfect pairings!
LE RESTAURANT LE VIEUX LOGIS
1 star restaurant in Tremolat preparing a menu of simple and creative ...Read more
LE ROSSIGNOL
Read moreThe menu of the day, unbeatable with its three course meals and its glass of wine, has already conquered many patrons of Cré@Vallée for meals with colleagues and there are also a selection of menus for business meals. The selection of delicious sauerkraut, allows you to deviate from the traditional menu, as well as the homemade pizzas menu on the spot or take-away. The mussels and french fries evenings are very friendly and occasional customers have already noticed this good address, with a quiet terrace. The building is large, well arranged and can accommodate group meals. In summer, you can enjoy the patio, particularly pleasant.
AUBERGE DE LASPLATE
Read moreSome will say it's big meal, and others will say it is typically Périgord and we have retained this version. In Périgord, we like the plate to be full of agricultural products and here, this is the case. No convoluted, no eccentric or exotic dishes, Mireille Piboyeux offers local dishes. On the menu: traditional garlic Tourin with egg, gizzard salad, foie gras, duck breast with Sarlat potatoes, cheese, apple pie and coffee plus aperitif and the Bergerac wine. Who says better? As for set, it is also raw concrete: a large guest table, no tablecloths and paper towels. We get to know our neighboor until we are served. It is cosy and especially very delicious.
COCOTTES ET POPOTES
A very pleasant and welcoming place to meet and share a moment at table, ...Read more
Ô FAIM GOÛT'R METS
Restaurant to spend a warm and quality moment by the chef Mathieu Marmier ...Read more
LA GUINGUETTE BARNABÉ
The place was taken over in 2021, the professional team will be able to ...Read more
RESTAURANT DE L'OURS - RÉGOURDOU
A practical address, easy to find just above Lascaux. In the middle of the ...Read more
LA CHAUMIÈRE
Let's change altitude, come and enjoy a generous cuisine, with raclette, ...Read more
LE BEL'ART
The good plan of the heights of Périgueux, it is the restaurant of ...Read more
O SAINT CANTEREAU
Food-truck with terrace in Ajat making take-away food, pizzas and homemade ...Read more
LE GAMBETTA
A new team has taken over the reins of the establishment since 2021. Their ...Read more
LE TRAIT D'UNION
An inventive cuisine based on local organic products in a vintage interior ...Read more
LA PETITE AUBERGE
Read moreThe Gay family welcomes in their country-style property with a beautiful garden, swimming pool and guest rooms. Local people come for Laurence's cuisine, the gold medal of the calf head eaters' brotherhood in 2008… We love, it is really the word just, a foie gras croustade with Garden's peach juice followed by a calf with Perigordian ceps. And to finish an excellent red fruit and peach crumble. Everything is homemade and served with kindness. Ghislaine, Laurence's sister, is in charge of the service.
L'ATELIER D’ÉPICURE
Restaurant in Castels and Bézenac offering an inventive cuisine with sweet ...Read more
EUSKADI
Read moreFor years, Najatte and Sébastien Fourticq-Lahitolle have revealed a journey overland or by sea through the well-controlled Basque and Perigord cuisines. The reduced menu is regularly renewed through the seasons. The excellent foie gras can be well elaborated with Espelette pimento and pan-fried squid with Iberian chorizo and the whole is made with great success. The royal choice is the Basque sheep cheese Ossau-Iraty, before starting the famous Basque cake. Everything is delicious. The lunch board menu is a windfall for those who are in hurry. In summer, you can enjoy the beautiful terrace. In winter, you can enjoy the typically Basque beautiful decoration.
CAFÉ LOUISE
Elegant restaurant with terrace in the city center serving Italian cuisine ...Read more
COMME À LA MAISON
Perigordian house elaborating a kitchen and pastries house with the local ...Read more
LE GABARRIER
Read moreThe village is already magnificent, and Le Gabarrier gives us more reason to go for a stroll on the banks of the Dordogne. The beautiful stone room is decorated with a large fireplace and a simple but contemporary furniture. The veranda is an advantage especially in spring and autumn and the terrace at the edge of the river is very appreciated in summer. On the menu, traditional cuisine made with local products from organic farming and French meats: Russian tomatoes mozarella, duck confit and sarladaises potatoes, Armorican squids, etc. On sunny days, you can enjoy an ice-cream or a cocktail on the terrace, which allow you to enjoy the river view.
CHEZ MANIJA
Read moreIt's a pure oriental jewel nestled in the old stones. Especially in summer, the change of scenery takes place on the terrace in this tree-lined inner courtyard, a stone's throw from the cathedral, in a cool place. Culture clashes also in the vaulted cellar reserved for groups. You are always welcome, even though you arrive late: Tanveer Raja and his team take care of the customers, the dish is also generous. Everything is prepared with fresh products, the rare frozen products are indicated, and cooked homemade to Western taste, i.e. soft on spices, but offering a fragrant trip to India and Pakistan. Biryani, shrimp, lamb, tandoori... The specialities are there. Including in an unbeatable lunch menu: vegetable fritters, fish curry with coconut milk and lime sauce, spices, and halwa (flavoured semolina cake). All this with hot nans (traditional breads) and a famous mango lassi (yoghurt drink). The children's menu is also opens to distant horizons with grilled chicken and rice brochette and fresh fruit salad. Vegetarians will find an appropriate offer.
LA TABLE DU MARAIS
Address with terrace in Groléjac elaborating a traditional menu of season ...Read more
LE RÉGENT
Read moreWe like this French-style brewery. An enticing menu and a discovery menu, served lunch and dinner, absolutely correct, with a block of duck foie gras, duck aiguillettes in monbazillac sauce and Sarlat apples, a walnut cake with custard. Homemade pizzas and burgers are delicious and salads are hearty. The private terrace on the first floor is very pleasant.
LE PERE WILLIAM
Hotel-restaurant with terrace offering traditional cuisine with local ...Read more
LE CYGNE RESTAURANT LES PLAISIRS GOURMANDS
This restaurant offers two rooms and a terrace. We serve a cuisine of fresh ...Read more
MEUH !
Read moreEverything is planned in terms of efficiency: you choose your menu when you arrive, you pay, you settle in and you let yourself be served. Sometimes you wait a little while at first, but then everything goes well. The slogan "entrecote par excellence" is true: beef (French) is the highlight of the menu and is available in three sizes and four cooking. The menu "Entrecôte" includes a drink, a dish, a dessert and a coffee. You can also choose butcher's chopped steak, homemade tartar or paving stone, adjusting the size according to your appetite. The fries and desserts are homemade, we really enjoy the tiramisu speculoos, very light, or the lemon pie. Of course, carnivores are fully satisfied, including the large chicken salad option for example. The place is divided into several rooms with a nice decoration, ranch atmosphere as for the toilet with a play area for children (table football, video) that allows adults to eat in a relaxed atmosphere. Meuh is located in a busy commercial area, near Le Palio, so ideal before the show. There are already seven restaurants on this concept, notably in Limoges and the Bordeaux region.
CHEZ ANTOINE
Read moreAt Chez Antoine guests come for the relaxed and friendly atmosphere, the terrace in summer and the traditional cuisine made from fresh and seasonal ingredients. The à la carte is broad spectrum. Even in family, everyone will find her happiness: tapas, salads, charcuterie plate, fresh or dried pasta, veal cutlets and beef available in Tartar, minced beef or with horse, side or steak. We do not forget the burgers accompanied by homemade chips and salad. The à la carte of the pizzas offers tomato, barbecue or white bases. The toppings are hearty and the dough is perfect. The Leon pizza is a small nod to the last-born of the family... to take away or to be delivered in a radius of 5 km. The evenings of match it is the HQ of all Rugby fans regardless of their age... And when there is no match, a concert is held there once a month.
LES COUPOLES
Read moreThis address is definitely the right one in Périgueux for Italian cuisine. Located a stone's throw from Saint-Front Cathedral, in a beautiful 18th century listed building, this restaurant offers two rooms, one of which overlooks a pretty medieval square, as well as a beautiful and large terrace. In addition to the menu of the day in three stages, the carte offers Italian specialities: charcuteries, bruschettas with a green salad, pasta (spaghetti or tagliatelle), and the must-eat light dough pizzas. The cuisine is refined and of a beautiful consistency, we find the dishes we liked: royal veal cutlet (parma ham and gorgonzola), tagliatelle sauce with mushroom and slice of dried duck breast. Vegetarian pizza is a treat with its light topping, lasagna and cream cannelloni are invariably good. Special mention for the tiramisu for dessert. Service can be improved by going to the counter.
AUBERGE LEMBERT
The medals collected by the family cannery show the high standards of this ...Read more