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A restaurant on the waterfront for fried bleak or pikeperch fillets and there are also some for meat lovers.
A hotel-restaurant on the banks of the Dordogne where you can fish, canoe, or even swim. The 12 rooms are simple, some with shower and toilet, others - the less expensive ones - have a sink and bidet, with showers and toilets on the landing. Chef Philippe Nouzillat has worked in French cuisine for 28 years abroad: here, it is based on local products, with a friture d'ablettes (a speciality of the house for 4 generations) from the Dordogne. Enjoy the good food in the shade of their beautiful terrace.
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