Restaurant Le Pont de l'Ouysse
In the dining-room or on the terrace, your lunch or gourmet dinner will be served with constant but discreet attention, for your complete satisfaction. On summer evenings, the magic atmosphere of dining out of doors is as charming as the tastefully decorated restaurant areas, the little bar and the...
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Restaurant Le Château de la Treyne
For 10 years now, Stéphane Andrieux has been exercising his culinary skills at the Château de la Treyne. His cuisine, which includes the fundamental classics inherited from the tradition of good food in Périgord and Quercy, is nonetheless inventive and terribly tempting. "I love to revisit local cui...
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Restaurant Au Déjeuner de Sousceyrac
Few restaurants can boast of having inspired a novel. This is, however, the case of the one in question, which gave its name to a book by Pierre Benoit (Le déjeuner de Sousceyrac, 1931). Patrick Lagnès is passionate about using local produce. His pan-fried foie gras with cockles is most original, as...
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Restaurant La Terrasse Sainte Marie
The chef offers typical regional cuisine based on fresh local produce. The Sainte Marie restaurant makes Rocamadour into the perfect place to stop for a good meal, with the lovely view from its terrace.
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Restaurant Chastrusse
Come and enjoy our family cuisine which combines real character, conviviality and local produce. Make the most of lovely summer evenings by dining on the terrace...
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Restaurant Auberge Le Roc du Berger
You'll find our inn, entirely built of wood and standing in a former truffle-oak plantation, between the mediaeval village of Rocamadour and Padirac Chasm. We offer set menus composed of traditional dishes based exclusively on local produce, and grills cooked in a large fireplace over an open wood f...
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Restaurant Le Quercy Turenne
Our excellent food enjoys a high reputation (truffles, foie gras, walnuts) continuing a tradition that has been passed down from father to son for 140 years in this rustic setting.
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Restaurant Le Relais des Gourmands
A generous style of cuisine (Gault-Millau) based on local produce: (lamb, farm-reared poultry, etc.) There are some classics for connoisseurs: salad of farm lamb sweetbreads with sweet-and-sour sauce; head and tongue of veal with sauce Gribiche in the chef's own style. And of course the classic regi...
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