Château de Beynac
castle
City hotel guide
Creysse
Hotel archive, loyalty coverage, and guest-verified insight entry points for Creysse.
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🕐 Europe/Paris · 💱 EUR
Nearby attractions
Château de la Roque
castle in France
Château des Milandes
castle in France
Font-de-Gaume
cave with prehistoric art
Château de Puymartin
castle in Marquay in the Dordogne département of France
Château de Castelnaud-la-Chapelle
museum in France
Château de Commarque
castle
Cro-Magnon site
cave in France
Les Combarelles
cave with prehistoric art in southwestern France
garden of the château de Marqueyssac
gardens of a castle in France
National Museum of Prehistory in Les Eyzies-de-Tayac-Sireuil
museum in France
Cap Blanc rock shelter
cave with prehistoric art
Dining
Le 1862 - Les Glycines
Colourful, unusual recipes, impeccably cooked and crafted with first-class ingredients, including veggies from the garden: such is the enticing programme that Le 1862, the main restaurant of Les Glycines Hotel, has in store for you. This former coaching inn, located between the railway station and the River Vézère, serves market-fresh cuisine with subtle harmonies of flavours and polished sauces. The chef enhances the finest produce from the surrounding countryside – suckling lamb, saffron, foie gras and the kitchen garden harvest and diners get to sample it all in a smart fashionable venue le
WebsiteLa Belle Étoile
Whether by moonlight or sunlight, welcome to this pretty property in the heart of a Dordogne village. The aromas wafting out of the kitchen have been tantalising diners for four generations now! Beautifully presented recipes that err towards traditional and wholesome, such as crispy sweetbread paired with a crunchy tartlet of celeriac and onion milk. Small guestrooms are available to prolong your stay in this enchanting village.
WebsiteLe Bistro des Glycines
One of the undeniable bonuses of this hotel is its excellent bistro! The dining room-conservatory serves (lunchtime only) sensibly priced menus in tune with the zeitgeist, such as gravlax of Eyzies trout with a smoked cream cheese sauce or shoulder of lamb, confit and smoked in a casserole dish. Flavour, generosity and respect for the seasons set the tone for chef Pascal Lombard’s creative and enticing culinary score – we’ll be back for more!
WebsiteLa Table du Centenaire
Previously an oyster farmer working in the Bassin d'Arcachon, chef Mathieu Métifet draws his inspiration from the Périgord terroir, weaving in fish and seafood elements to create carefully prepared, personal cuisine, of which his signature dish is a good example: "Le Centenaire's unmissable razor clams with a morel cream and home-smoked magret de canard". Hand-picked small-scale local producers.
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