Les meilleurs restaurants auvergnats Les volcans d'Auvergne

Ideally located at the top of the village of Saint-Nectaire, this charming relay offers you the specialities of the region: plate of pork, truffles, aligot, andouillette mustard sauce, potée auvergne, char... On sunny days, you can have lunch on the terrace and enjoy the view over the Romanesque church, also a place to start hiking. Don't worry, there's a large parking lot waiting for you upstairs. Take the opportunity to take a look at the church and walk around it, it's very pleasant after a good meal. The nice thing is the late service (until about 3pm), ideal for a Sunday when we've been hanging out in bed or on the trails a little bit!

Funny name for a restaurant that offers Auvergne specialities.... The decoration is also more Latin than mountainous. A large room can accommodate a large number of tables, offering the hungry a place to eat even in low season. If the main room is not enough, a second room below, colder, can be used as a complement. The dishes are simple but good and gourmet. The staff, welcoming and smiling, offers a quality service and will gladly accept to chat if you wish. What a great way to spend a warm moment with mountain flavours in all simplicity.

The hotel-restaurant is located at the exit of Ceyrat if you come by the road to Beaumont. The exterior setting, an old apple field, is very pleasant. The large glass room gives an impression of appreciable clarity. You can start your meal with plate service, sitting in the room with its batch of raw vegetables and eggs mayonnaise. Not very attractive at first sight, but the menu contains local products. Truffles are in the spotlight in a dedicated menu. It is served with a plate of cold cuts. The whole is acceptable, but without any particular mention.

The restaurant of the Hotel Regina, located at the entrance of the village of Saint-Nectaire, offers refined and well-presented dishes. All the dishes, often local specialities, are homemade. As an appetizer try the homemade terrine, or the smoked trout and its infused verbena sorbet. Continue with the Salers beef cooked sausage-style and its rhubarb compote, fish lovers will turn to the trout fillet with candied Saint-Nictaire cheese, green coulis and Auvergne potatoes. If you're looking for originality, try Regina's St. Nicholas fondue with dried cranberries, honey and hazelnuts. The meal will end on a sweet note. It is possible to have a special service for groups (birthday, stay, etc.).