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Restaurant with terrace where everything is home-made by Benjamin Verkinderen.
Here the freezer is only used for ice cream! Everything is homemade with a Basque touch by Benjamin Verkinderen, a thirty year old cook and pastry chef from Ariège, who came to follow his wife to the Loire. A way to make us discover his land: an egg scramble with truffles, a foie gras marinated in whisky, the moundjetado, a real Occitan cassoulet served in its earthenware dish, which we taste with a georgette... You can sit on the terrace on the edge of the Loire, or in the red and black colored dining room. O Benestar, an ode to well-being!
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Members' reviews on Ô BENESTAR
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un peu trop de bruit a mon gout difficile de s'entendre