Go there and contact
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!
Did you know? This review was written by our professional authors.
Members' reviews on Ô BENESTAR
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
Recommandé
Belle vaisselle, entrée plat dessert tout était très bien cuisiné et assaisonné. Une adresse à retenir !
Super sympa, accueillant, service agréable avec le sourire.
Menu du jour délicieux. Tout était très bon jusqu'au petit détail dans l'assiette.
Vraiment une belle découverte, je recommande et je reviendrai à l'occasion.