The medieval village is charming, and this virtuous restaurant is a good example of an interesting approach to terroir. Farm produce from the nearby agrobiological farm, vegetables from the kitchen garden, biodynamic wines, and a pretty inn room in town, a pleasant and convivial setting for tasting the specialties of the house and the region: lamprey à la bordelaise, gravlax trout from the Ciron, Gascon plate, lamb belly...
Chef
