Cap de Castel

Rating: 12.5
Author: Gault&Millau

81700 PUYLAURENS

12.5/20
Gourmet Restaurant

3 PHOTOS

Chef: Thomas Massoutier
Cooking: French | Local
Services: Access for people with disabilities | Accomodation | Terrace
Style: With family

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2025

A splendid 3* hotel, it is first and foremost an exceptional place, for the three buildings dating from the 13th to 18th centuries, which give the place an unforgettable historical flavor, and for the meticulous decor, which restores a most elegant country chic, with perfectly adapted southern tones. Chef Thomas Massoutier's cuisine is of a high standard, combining local produce with more international ideas, to pleasing effect: gambas en kadaïf, miso-lacquered sweetbreads, avocado and polenta blinis, skreï cod, buckwheat hollandaise, Puylaurens spelt, shellfish and glazed vegetables, beef chuck from the Fargues butchery, Monts de Lacaune, sage gnocchi and caper jus, or a citrus-glazed parfait, kumquat, orange, lemons and grapefruit raw and cooked. Good cellar.