Chateau Ciers

On the lively Chartrons market square, this pretty stone building is the newest and latest establishment of chef Philippe Etchebest, also behind Bordeaux’ Quatrième Mur. Guests are greeted like old friends and immediately feel at home in this tasteful, welcoming interior. Philippe’s unwavering commitment to good food and to working only with top local produce shines through and is clearly shared by his talented team. The tasting menu, entirely seasonal, features a few of his signature dishes, such as ravioles of mushrooms and sautéed foie gras, as well as some exquisite vegetarian recipes. Wel

This restaurant is something of a UFO in Bordeaux’s gourmet landscape, courtesy of a striking glass and concrete structure, castle stables, views of the Pont d’Aquitaine suspension bridge and a rock music soundtrack. The same is true of the cuisine of Vivien Durand, a chef bursting with original ideas who reinterprets Gallic culinary conventions with a keen gastronomic eye. A daring gamble given his apparent dismantling of tradition, but one that hits the spot every time! Xipister-flavoured tagliatelle of squid, pig’s head terrine with a gutsy gravy and Périgord truffle or an amazing onion sou

This endearing bistro has acquired a faithful crowd of regulars, enchanted by the weekly changing menu. Chef Seiji Inomoto expertly crafts fine Franco-Japanese fare, in which "humble" ingredients are taken to new heights thanks to flawless cooking and astute seasoning (panko breadcrumbs, miso, soy marinated veggies). The food is good, often unusual, and you won't believe the value for money. What’s not to like?

A little way out of the town centre, this handsome 19C town house is now a luxury hotel, whose first-rate restoration work is particularly visible in the restaurant's swish, elegant dining room. Chef Anthony Carballo devotedly executes two several-course surprise set menus, inspired in part by the estate's vegetable garden. Marbled foie gras dusted in liquorice powder, liquorice reduction and orange-flavoured jelly; medallion of flawlessly cooked croaker, beurre blanc, baby broad beans, green peas and trout roe; poultry incised with foie gras and girolle mushrooms, tartlet of confit poultry le

A chic, cosy bistro vibe reigns in the restaurant of Grenoble-born chef, Fabien Beaufour, who has stints in some of the finest Michelin-starred restaurants in France (Anne-Sophie Pic in Valence and Patrick Henriroux in Vienne), as well as New York and London, under his belt. So, it's hardly surprising that his cooking is unorthodox and globe-trotting. Big-boned, contrasting flavours and spot-on cooking and seasonings. Signature dishes include a delicious miso-glazed black cod, slow-cooked on a robatayaki, crispy sweetbread and a passion fruit Grenobloise sauce or a trompe l’œil Piedmont hazeln

A landmark of Bordeaux’ culinary scene for several decades now, this stone town house is emblematic of 18C Bordeaux. At the helm, chef Thomas Morel, whose wife Célia supervises the front of house, gives free rein to his creativity. Underpinned by a solid classical background, the food is dotted with contemporary notes, such as immaculately cooked pollock flanked by an astounding horseradish-flavoured hollandaise sauce. The lunchtime menu is particularly attractive.

Set in a former hardware store, the first-floor dining room, reached by an imposing wooden staircase, sports a retro feel. The ground floor is home to the open kitchen and a wine boutique. The score errs towards traditional French (from pâté en croûte to loin of veal with truffles, without forgetting an île flottante dessert), dotted with a handful of international accents. The seasons are reverently respected in dishes that are packed in flavour.