You have to gain a little altitude to reach this village high up in the Pyrenees, which champions its exceptional natural heritage with understandable pride. In the central square, a young couple runs this restaurant with energy and enthusiasm, celebrating the region's traditions and produce. Highlights include their take on a garbure soup, with meltingly tender Tarbais beans, Noir de Bigorre pork belly, pan-fried duck foie gras from Ferme de Mourlon and cou farci (stuffed duck's neck). Other dishes are more contemporary: 64°C hen's egg with butternut cream, haddock and thyme. The appealing wi

12.3km

La Table du Cinq

Modern Cuisine · Bib

€€

This restaurant, located in the courtyard of an inn, sports a cosy mix of bare stone walls, a marble floor, a decorative fireplace and modern features such as workshop-style glass partitions and wooden screens. The food is the joint work of a couple, both locals, who have set up shop on the premises of the inn that belonged to her mother. Examples of their knockout score include crispy black pudding, amandine, black pork chorizo, squid and smoked gravy; a sorbet and a cream of lemon and Kampot pepper, mascarpone mousse and pinenuts. All the delicious bread, ice creams and sorbets are made from

17.9km

La Grange

Traditional Cuisine

€€

This former barn is now an inviting country chic restaurant appointed in an alpine vein. The menu stars tasty well-crafted food, made with premium regional ingredients such as marinated salmon trout from Lake Oô; confit of egg, shredded confit of duck and creamy sweetcorn… What’s not to like?

16.3km

Erassens

Modern Cuisine

€€

Perched high up in the small ski resort of Saint-Lary-Soulan, this pretty little chalet is a haven of comfort and fine dining: exposed stone walls, wood-burning stove and large picture windows overlooking the church steeple and a distinctive Pyrenean skyline. The chef, who has worked in some of the finest restaurants of the Basque Country, sources most of his ingredients from Southwest France (including local vegetables, fish from Crioure fish auction, farm-reared veal). His speciality is Souraïde pigeon cooked two ways: roast fillet and confit leg, finished on the barbecue for extra flavour a

16.7km

O2C

Modern Cuisine

€€

A former helicopter pilot who now devotes himself body and soul to cooking, Christophe Bellegaud is at the controls of this restaurant, which sports a tasteful cream and chocolate colour scheme. He uses local ingredients to create 100% homemade up-to-the-minute market cuisine that is always spot on. Chantal, the second “c” of this o2c, gracefully caters to diner’s needs.

17.2km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Hôtel La Mandia

Room types · 2

Superior Triple Room

Standard Double Room

Facilities · 44

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