Feytiat

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Nearby attractions

Limoges Cathedral

Worship3.1 km

cathedral located in Haute-Vienne, in France

Pont Saint-Martial

Landmark2.7 km

bridge in France

Saint-Étienne bridge

Landmark2.9 km

bridge in Limoges, France

Abbey of Saint Martial, Limoges

Worship3.7 km

abbey located in Haute-Vienne, in France

Jardin botanique de l'Evêché

Park3.0 km

garden in France

Église Saint-Michel-des-Lions à Limoges

Worship3.8 km

church located in Haute-Vienne, in France

Church of St. Pierre du Queyroix

Worship3.6 km

church located in Haute-Vienne, in France

Musée de l'Évêché de Limoges

Museum3.1 km

museum in Limoges, France

Adrien Dubouché National Museum (Limoges)

Museum4.2 km

museum in France, holds the largest collection of Limoges porcelain in the world

Chapel of St. Aurelianus, Limoges

Worship3.7 km

chapel located in Haute-Vienne, in France

Abbaye Sainte-Marie de la Règle

Worship3.1 km

abbey located in Haute-Vienne, in France

Dining

La Cuisine du Cloître

Restaurant€€3.2 km

At the foot of the cathedral, this former 17C cloister has plenty of character, courtesy of its old stones blended with more contemporary decor and furnishings. The chef's market-fresh cuisine varies with his mood (multi-course surprise menus in the evening) and the season. His consummate technique and the quality of the ingredients make for a pleasant experience, with a simpler, shorter menu at lunchtime. From the shaded terrace, you can even catch a glimpse of the chef at work in the kitchen.

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Amphitryon

Restaurant€€€3.7 km

This pretty half-timbered house in the heart of the picturesque village of Les Bouchers is the domain of chef Olivier Polla. His modern cuisine lets the ingredients do the talking (foie gras, scallops, calf sweetbreads, female Muscovy duck etc), prepared according to his inspiration. A real treat for the taste buds.

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Martin Comptoir

Restaurant€€€3.7 km

Not far from the market (ideal for fresh produce), local lad, chef Martin Dumas, has acquired a faithful crowd of regulars. His culinary score, tailored to today’s tastes, features a concise seasonal menu, generous hunks of meat to be shared and the house speciality, “thickly sliced calf’s liver”, which he learnt from Jean-Paul Arabian in Paris. Peaceful small terrace.

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L'Aparté

Restaurant€€3.8 km

Arthur Buisson is thriving in this attractive, trendy interior as he rolls out a modern, playful score that makes abundant use of aromatic herbs and spices and seasonings of all sorts. It is only natural that the chef’s globetrotting past influences his vibrant, distinctive craftsmanship. Even better, he also turns out to be a dab pastry chef!

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