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.

46.7km

La Cuisine du Cloître

Modern Cuisine

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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.

39.3km

L'Aparté

Modern Cuisine

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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!

39.8km

Amphitryon

Modern Cuisine

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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.

39.9km

Martin Comptoir

Modern Cuisine

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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.

39.9km

Nougier

Traditional Cuisine

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For three generations, this delightful inn has been cultivating the art of hospitality and good food. The chef concocts meticulous dishes that toe the line between tradition and modernity and pay tribute to the seasons. So take a seat and order safe in the knowledge you will eat well!

41.6km

L'Inattendu

Modern Cuisine

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Julien and Marion are the driving force behind this restaurant housed in a renovated municipal building, in which original old stonework meets contemporary furnishings. In the kitchen, Julien carefully crafts his dishes, loyal to local producers; Marion oversees the dining room with discretion and genuine warmth. The chef may revisit traditional dishes such as pâté en croûte and soufflé, but he also devises more contemporary dishes: crispy boudin noir dumplings, apple compote and sage-pineapple oil, or grilled Duroc pork with sauce charcutière and herby polenta.

49.8km

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

Auberge Bois de étang Motel les Tilleuls

Room types · 2

Standard Double Room, Garden View

Standard Twin Room

Facilities · 15

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