In the heart of the Causses, this 3-star hotel also offers a bistronomic table, where you can discover sophisticated dishes, mixing terroirs and influences. The place is decorated in a slightly eccentric neobaroque style. The chef offers a first menu at €38, with a tartare of leg of lamb cut with a knife, ginger and Java long pepper, avocado mousse, a roast goose breast on its fat, wild garlic powder and Ma Khaen berries, or a creamy passion on matcha tea shortbread. Good service.