Limoges Cathedral
cathedral located in Haute-Vienne, in France
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Séreilhac
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Nearby attractions
Abbey of Saint Martial, Limoges
abbey located in Haute-Vienne, in France
Cimetière de Louyat
cemetery located in Haute-Vienne, in France
Église Saint-Michel-des-Lions à Limoges
church located in Haute-Vienne, in France
Pont Saint-Martial
bridge in France
Saint-Étienne bridge
bridge in Limoges, France
Adrien Dubouché National Museum (Limoges)
museum in France, holds the largest collection of Limoges porcelain in the world
Church of St. Pierre du Queyroix
church located in Haute-Vienne, in France
Jardin botanique de l'Evêché
garden in France
Chapel of St. Aurelianus, Limoges
chapel located in Haute-Vienne, in France
Musée de l'Évêché de Limoges
museum in Limoges, France
Dolmen de La Croix-du-Breuil
dolmen in Verneuil-sur-Vienne, France
Dining
La Chapelle Saint-Martin
Elegance reigns in this former porcelain manufacturer's house on the doorstep of Limoges. Works of art, Bernardaud tableware and a hushed atmosphere combine to create a refined experience. In the kitchen, Gilles Dudognon and his son Henri work together to cook up dishes using premium ingredients from the property's vegetable garden and producers in the region. The appealing menu features classics such as pithiviers and lamprey à la bordelaise, alongside more contemporary suggestions such as seared langoustines, cul noir bacon and shell foam. Charming guestrooms, too.
WebsiteDyades au Domaine des Étangs
Picture a sprawling estate (almost 2,500 acres) of woodland, forest, meadows, farmsteads and ponds and now add a 13C castle equipped with all the modern comforts one would expect from a luxury establishment. The former stables have been converted into a dining room that adroitly blends antique and trendy details. The estate’s homegrown produce and aromatic fresh herbs feature prominently on the menu, as kitchen garden recipes vie for pride of place with confidently curated textbook classics. The terrace is heavenly in fine weather.
WebsiteL'Attanum
The ground floor of this 19C sous-préfecture is now home to a fashionably appointed restaurant that welcomes with a cheerful vibe. At the helm, Ludwik Crosnier, with stints in some prestigious establishments under his belt, signs a seasonal score depicted by local ingredients, stellar technique and delicately balanced flavours. Claire cheerfully and attentively supervises the front-of-house, adding a gracious flourish to this fine dining experience.
WebsiteMoulin de la Tardoire
Deep in the countryside, in a Natura 2000-protected site, this restaurant is housed in a 16C mill. The interior has been refurbished in a contemporary style featuring glass, wood and clean lines, as well as the mill mechanism. Matthieu Brudo elegantly showcases the terroir: Vitrac-Saint-Vincent pork pluma glazed with ponzu and Mornac chickpeas, Limousin beef, Neuvic sturgeon and fish caught fresh in Royan. The wine list, which points to a penchant for natural and biodynamic estates, is the perfect complement to the sincere and generous cuisine.
WebsiteLauryvan
In the verdant setting of a small wood near the Vienne River, tuck into meticulous cuisine that reflects the seasons: ballotine of guinea fowl with mushrooms and chestnut mousseline; sautéed calf sweetbreads, Madeira reduction and candied celeriac; lychee and ginger pavlova. N.B. You have a choice of two formats – restaurant or bistro – and you can dine on the pretty terrace overlooking the lake.
WebsiteLa Table de Florent
In a converted barn that oozes charm, Florent Linard has created an ambiance that is entirely in keeping with his personal style. The open kitchen set beneath rafters sets the tone as he circulates between the kitchen and the tables to welcome guests and take orders. His sincere, honest cuisine revolves around ingredients and flavours: crispy beef tongue seasoned with bottarga, pan-fried foie gras; Dordogne trout cooked on one side, rillettes and escargot beurre blanc.
WebsiteAmphitryon
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.
WebsiteMartin Comptoir
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.
WebsiteAttraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.
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