The best restaurants Limoges

The workshop offers velvety, toast, salty pies, original burgers and delicious desserts. Possibility of véganes or gluten-free dishes. Friday and Saturday evenings are offered apéritives boards with a traditional cocktail card, but also a cocktail card based on teas. You can also find top boards with a dish and a special board per season, like the Christmas board…

An idyllic restaurant on the route of Aixe-sur-Vienne, on the river side. It has a large room and a living room, with a chic and soft decor. In the beautiful season you can enjoy the terrace. In winter, the insert of the insert warms the atmosphere. The cuisine is refined and delicious: Spring lamb ribs with its puree in lemon juice, mullet fillet, local black duck pork, amandine to raspberries with very slight grapefruit foam. The service is cared for and the service is as discreet as it is efficient. The restaurant is also a place of deposit for the products of La Ruche which say yes. A good address that the taste buds remember.

In a contemporary and warm new bistro style in slate and orange walls, we always serve excellent beef, veal and lamb meats. Proposals to be shared such as rillettes or duck duck. When you enter, you can see a beef tail with its ravigote sauce. The meat is offered in standard format (250 g) or by weight with a 400 gram mini, a more advantageous price level if you have the seasoned canine. The classic taste is the Mademoiselle Tartar or the calf rosette in port. The red meat fans will be delighted, as here we serve one of the best in the whole department. The plates show originality and care in the presentation. Desserts are not left with foam with both chocolates or profiteroles. The service is smiling and you are kindly received from the door. A particularly interesting wine list with good bottles in years when you can really drink them, and their rates still remain wise. At the entrance, the meat stand displays meat and fine groceries (jams, vinegar, foie gras, saffron, etc.). A new terrace on the side to discover for the beautiful season.

Meat and meat offal originate directly from the adjacent slaughterhouse. The incontournables of regional specialities are there: sheep balls in persillade, tender, rib side, mudflap, head of calf gribiche, ris of calf. The chief added a recipe for his creation: the baronet lamb fondant Raymond Raymond. We come to taste the land and we're served. By commander 24 h in advance, you can afford Norway lobster, lobster or truffles. The vegetables are not abundant but French fries… Ah! French fries… that they are good. In the brasserie-brasserie room, we come to the lunch bar at midday. In the second room, the table is more careful. Customers find that both rooms offer good value for money. As for the service, is it the pig or the pig? It is a bit disconcerting: Friendly, friendly and helpful staff. To appreciate, you have to love the pince-free or focus on his plate.

The Mangoune is a Occitan word used in the Cantal to designate the day when one kills and transforms the pig. So this chain of restaurants is rather focused on local products and specialties, but not only. In the preparations, we find the good cheeses of Auvergne (salers, cantal, nectaire, blue of Auvergne), the good meat of Salers, but also of charolaise that she, is not a race of the corner. Traditional dishes include pounti (légumes, blettes leaves, pork breasts, prunes), bourriols (galetou faire), tripoux, or simply dry ham. There are also tartas (pizzas), burgers in Auvergne, and grilled meats. It should be noted that auvergne and aligot are offered in addition and that it would be a pity to leave. Fromages cheese, desserts and farinettes (pancakes) house, ice, here is for offer. These preparations are simple but generous. And even though we are in the ZIN, which is not conducive to reverie, the rooms, which are perfectly original, are truly plunging us into a world both rural and nostalgic. Cellar, bedroom, kitchen, barn and a classroom where an authentic donkey cap will awaken buried souvenirs. Large shaded terrace in summer.

Unless you know the address, you don't suspect that a restaurant hides behind this bar-tobacco-press. No card, because proposals change regularly. They are displayed on a giant slate that holds a whole wall of wall and frames the kitchens. The choice is between Italian specialities and traditional cuisine. Small and large compound salads, or real home bowl. Good pasta with various sauces, and Italian pizzas and two sizes. Good meat to plancha, false net, mudflap, extra beef rib and rib 1 300 g of excellent limousine meat (50 € for two people, and for 5 € more, one can add both entries or both desserts). Ancient recipes, Burgundy beef, beef tongue, Milanese steak, ris and calf head. Roman squid, gambas, and daily meat and fish in suggestion. Choose from desserts, assorted pies, profiteroles, brûlée cream, pancakes, waffles. So we're sure to find what we love here. It is an honest and generous cuisine, accessible to all budgets. The framework is nice. It is a place frequented by students, the college of law and economic sciences is nearby, and rates are attractive. There is also a small terrace.

At lunchtime, the small seats are quickly occupied. The staff were very friendly and helpful. The staff were friendly and helpful. Several choices in the formula, homemade kitchen, simple and quite varied to attract a barge. Among the key to the chief: Cassolette of mussels to Piment, the pick of potatoes in St. Nectaire and serving the sweetness of barbe chocolate chocolate. In the evening, tapas and cocktails replace the formula.