Les Angles 最佳餐厅

Auberge du Vieux Puits

★★★ MichelinLa Liste 98分€€€€Creative

Gilles Goujon, sometimes nicknamed the "innkeeper of the Corbières", is credited with putting the tiny village of Fontjoncouse ((in the Aude département) on the map of French high-end gastronomy. His trademark? Sincerity and expertise. As his regulars know, he puts his heart and soul into every dish. With his sons Enzo (savoury dishes) and Axel (sweet) at his side, Goujon is in a league of his own when it comes to taking a back seat to the ingredients and letting them do the talking in all their simplicity – the mark of the greats. The ingredients are exceptional and he takes enormous pleasure

La Table de Franck Putelat

★★ Michelin€€€€Modern Cuisine, Creative

The medieval city is emblematic of the time-honoured heritage of Carcassonne and its region… and the same could almost be said of Franck Putelat. Established at the foot of the city’s famous ramparts, this native of the Jura who has made the Aude his home, spins a succulent tale of land and sea in his contemporary, designer lair. Much of the produce comes from his large vegetable garden, as he cleverly reworks regional hits according to his mood and inspiration of the day. Attractive plating, lashings of flavour and suave finesse embody his spot-on repertory. Three examples that have become ic

Les Cols

★★ Michelin€€€€Creative

Ably assisted by her three daughters (Clara, Martina and Carlota) and her husband Manuel Puigvert, chef Fina Puigdevall builds her creativity around seasonality, sustainability (the family has its own vegetable garden which can be visited at the Casa Horitzó R&D centre in the Vall de Bianya) and the use of produce from the volcanic region of La Garrotxa – they are also staunch advocates of the “food that hasn't travelled” concept. Today, the old family farm is a building with a remarkably cutting-edge interior design that revolves around a relationship between its dining spaces and nature. Thi

Fario

★ Michelin€€€€Modern Cuisine

Chef Kevin de Porre (previously at Contraste in Paris) has returned home with a desire to pay homage to his native land – an intention clearly stated by the name of his restaurant, a reference to the regional fario trout. Supported by an enthusiastic and close-knit team, this modern and talented chef demonstrates his know-how in a surprise menu that gives pride of place to seafood and vegetables, firmly rejecting anything that is not locally sourced – a policy that includes chocolate and coffee. In an interior redesigned with the help of local artisans (for the ironwork, ceramics and cutlery),

La Galinette

★ Michelin€€€Creative

Chef Christophe Comes is passionate about plants! He is genuinely committed to his two vegetable gardens and his collection of citrus-fruit and olive trees (endemic varieties from which he produces his own olive oils). Plant-based notes permeate his cuisine from starter to dessert with finesse and intensity. In his medley of spiny cucumbers, white tuna sashimi and shiso, a thousand and one ways to enjoy this vegetable are showcased, as the seasonings build in intensity; sea bream is served on a fennel-infused bouillabaisse jus with wild fennel, accompanied by courgettes, basil and a garlic rou

La Fonda Xesc

★ Michelin€€€Modern Cuisine, Traditional Cuisine

Located in a small village in the Gerona municipality of Ripollés, this restaurant boasts a surprising setting in Gombrèn’s most historic inn, a large house dating back to 1730 that now features two distinct parts: the old section, beneath robust stone arches, and the new – a much brighter space that looks out onto the surrounding mountain landscapes through its panoramic windows. Here, chef Francesc Rovira, a disciple of the late great Santi Santamaria, oversees creative-cum-contemporary cuisine that clearly identifies with the region and which is tremendously tasty, aromatic and enticing des

L’Hostal de Ca l’Enric

★ Michelin必比登€€€€Creative

This bright, welcoming restaurant just 100m or so from its elder sibling, the award-winning Ca l'Enric, is run by chef Isabel Juncà, who shares her passion for seasonally inspired traditional cuisine through affordably priced day-to-day cooking that definitely does not skimp on flavour. The à la carte, featuring savoury rice dishes, grilled fish and meat, and delicious cannelloni, is complemented by different seasonal suggestions plus an inexpensive yet well-crafted weekday menu. One dish that we can highly recommend, the finishing touches to which are added at your table, is the ajoblanco wit

Ibaya

★ Michelin€€€€Creative, Modern Cuisine

The gastronomic restaurant at the Sport Hotel Hermitage (which also boasts other dining options) is overseen by chef Francis Paniego, a leading Spanish chef with two Michelin stars whose brilliance is also on display at his El Portal de Echaurren restaurant in Ezcaray, and Jordi Grau, the resident chef.The cuisine here is based around two creative tasting menus: A Walk through the Incles Valley, and another, more extensive, called A Walk through Andorra. They strive to bring Andorran gastronomy and its flavours to the fore, paying tribute to the rural part of the principality where the raw ing

L'Almandin

★ Michelin€€€Modern Cuisine

This man-made island – home to a hotel complex with swimming pool and spa – separated from the Mediterranean by a barrier beach is, to say the least, a surprising location. The terrace on the water's edge is a delight, as is the generous cuisine cooked up by chef Frédéric Bacquié, who gravitates toward the fine produce of the Catalan terroir and locally caught fish. A sure touch when it comes to cooking and seasoning results in elegant, precisely plated food: John Dory caught by Olivier in Argelès-sur-Mer, basil, courgette and verjus sauce; red mullet, sirloin steak, vegetables from Adrien; Sa

Les Loges du Jardin d'Aymeric

必比登€€Traditional Cuisine

The quintessential country establishment, where they are still passionate about what they do. Mad about great ingredients, the chef uses vegetables from his kitchen garden and citrus fruits from the surrounding area, and makes his own bread made with ancient flours. Unpretentious family service, reasonable prices: an enjoyable experience.

Bellavista

必比登€€Modern Cuisine, Catalan

It is always a pleasure to return to this eatery at the foot of the ramparts. The menu is the epitome of regional, which is not surprising as the chef uses local produce delivered by the farmers in person. Slow-roasted haunch of tender Pyrenean veal, hazelnut-flavoured Catalan picada sauce and millefeuille of potatoes… without forgetting cheese from the Pyrenees! Cosy rooms for overnight stays.

Le Garriane

必比登€€Modern Cuisine

"Garriane" is the contraction of Garry and Ariane, and originality is the name of the game here! In the kitchens, Garry, an Australian, concocts seasonal, ingredient-focused cuisine that taps into influences from around the world. The restaurant is now open for lunch as well as Monday for dinner, with a menu of vegetarian and vegan options, and operates as a café in the mornings and afternoons.

Lazare Escarguel

必比登€€Modern Cuisine

A stone's throw from Le Castillet, home to the Catalan Museum of Popular Arts and Traditions, this restaurant is tucked away in a historical side street. Élise and Charles Lagrange, in their early twenties, have opened a restaurant on the ground floor, with tables on a patio sheltered from the heat. With its generosity, precision, freshness and attention to the seasons, the chef's cuisine brings a smile to your face: tender white asparagus with smoked taramasalata and asparagus milk, pearlescent pollock on turnip risotto and sabayon maltais. Élise deftly oversees the service. A handful of well

Manat

必比登€€Modern Cuisine

This old building with thick stone walls a stone's throw from Saint-Jean-Baptiste Cathedral has been appointed in a minimalist vein with an open kitchen, a large corner counter and pale wood tables; it is regularly packed to the rafters and with good reason, so be sure to book. At the helm are Franco-Japanese couple Yuka and Marc Meya, a highly inventive pair whose seasonal cuisine designed for sharing brings together Catalan and Japanese ingredients, drawing on the culinary techniques of both countries. Mainstays on the menu include the iconic karaage, boneless chicken deep fried in oil, serv

Els Caçadors

必比登€€Traditional Cuisine

A great place to recharge your batteries if you’re planning a visit to the Alto Ampurdán region in the Eastern Pyrenees. Located in the basement of the hotel of the same name, its play of contrasts comes as a pleasant surprise, with a decor featuring a combination of sturdy vaulted ceilings and stone walls which provide the perfect counterpoint to the designer-inspired lamps and white furnishings. The traditional, regionally inspired cuisine is somewhat surprisingly complemented by a few dishes from the Far East!

Òliba

€€€Modern Cuisine

Set deep in the Catalan Pyrenees, this refined restaurant in a romantic hotel serves flavoursome cuisine inspired by the surrounding countryside and locally picked produce: the local version of chimichurri sauce with mountain herbs exudes aromas of wild dill and burnet flowers. To be enjoyed on the terrace or in front of the picture windows, as you contemplate the snow-capped summit of Mount Canigou in the distance.

La Coopérative - Domaine Riberach

€€€Modern Cuisine

This converted wine storehouse with its authentic metal frame is spacious, comfortable and oozing in charm! The cuisine is aligned with the seasons and relies on small-scale local producers. Delicate, colourful dishes can be paired with wines from the estate, which are produced without additives, using agroecological methods. Pleasant guestrooms for overnight stays.

Auberge du Cellier

€€€Modern Cuisine

Deep in a Catalan village, local lad, Pierre-Louis Marin, in the dining room, and chef Yvon Rossignol, celebrate first and foremost regional produce courtesy of textbook technique and a distinct weakness for truffles. Their signature is a daring, yet accomplished vacherin-inspired extravaganza of melon, serrano ham and Rivesaltes liqueur. Authentic and bursting with flavour. Attractive lunchtime menu.

La Chaumière

€€Catalan

Put your skis away! You won't be able to resist this lovely thatched cottage at the entrance to the resort with an interior where wood predominates. On the menu find a fine selection of Catalan dishes, delicious tapas and good regional wines. The proprietor likes the finer things in life (choice meats, locally grown vegetables) and has even set up a ham cellar!

Can Jepet

€€Catalan

A restaurant with a rustic atmosphere which opened its doors in this picturesque Pyrenean mountain village in 1959. Named after the family that owns the property, it is a good place to discover traditional Catalan mountain cuisine with its emphasis on grilled meats, hearty game dishes, sausages etc. In season, don’t miss the delicious calçots (a type of green onion).

Trumfes

€€€Traditional Cuisine, Creative

At Trumfes, you can enjoy traditional Catalan cuisine with a creative touch that is based around seasonal and local ingredients. Choose between the à la carte or the tasting menu, with options enhanced by the occasional and delicious mountain-inspired rice dish as well as game in season. Depending on the time of year, don't miss the creamy black morel mushrooms with green asparagus and brioche, or the veal steak tartare with truffled fried egg and summer truffle.

ME.

€€Modern Cuisine

This restaurant is ensconced in the Grand Hôtel Moderne et Pigeon, a former monastery dating back to the early 16C. With a superb 17C stained-glass window, the place has undeniable cachet. With its elegant patio, it has the feel of a bohemian bistro. Chef Stéphane Castaing is as creative as ever: salmon gravlax on tomato panna cotta, fillet of beef with black garlic and vegetable condiment... Laid-back friendly service.

L'Épicentre

€€Modern Cuisine

Cream of spinach soup, escargots sautéed in persillade, grilled bacon and aïgo boulido (garlic soup); meagre steak, button mushroom mousseline and pressed confit potatoes; Nantes biscuit with rum and blood orange – the chef's instinctive cooking combines generosity and expertise. In this building with a round floor plan, the welcome and service are in perfect harmony!

La Terrasse de la Galinette

€€Modern Cuisine

In the Parc de Clairfont in Toulouges, a small town famed for its namesake red onion, chef Christophe Comes has opened this guinguette – a bucolic open-air restaurant with wooden decking and masts, coconut-fibre shade sails and awning, and a large bar-counter. The kitchen, which also opens onto the terrace, is organised around a Spanish charcoal oven over which fish and meat are barbecued by the open flame. The same high standards apply here as at La Galinette in Perpignan: vegetables, herbs, oil and honey come from the restaurant's own gardens; organic and natural wines. Fantastic!

Cal Marquès

€€Catalan

Cal Marquès is located in the historic centre of Camprodon, one of the prettiest towns in the Ripollès region. Here, on the ground floor of Hostal La Placeta, you will find a traditional Catalan-inspired menu with its roots firmly within the surrounding area, as well as a tasting menu (Simbiosi) that showcases the best high-altitude cuisine. The dishes featuring lamb from Ripollès, raised on the family farm, are the stars of the show!

539, Plats Forts

€€€Mediterranean Cuisine

In this simple restaurant, everything revolves around the Japanese-inspired counter and the figure of experienced Martín Comamala, who has worked in kitchens around the world (both in Latin America and Europe) and who takes on the role of chef d’orchestre here, taking care of absolutely everything. As he works on his own, he cooks, takes care of guests, explains his dishes and even purchases the superb ingredients he works with from the fish auction in Blanes and directly from local farmers and breeders. His cuisine has a strong Mediterranean influence and is showcased in three tasting menus (

La Table d'Aimé

€€Modern Cuisine

Established within a winery and appointed in a style that blends Provençal and industrial elements (wrought iron, barrels of wine, bare brick walls), the restaurant offers inspired market-fresh food, organic whenever possible, washed down with wines from the estate. In summertime, the leafy patio is irresistible.

Maménakané

€€€Modern Cuisine

On the other side of the River Têt, in a residential neighbourhood at a slight remove from the city centre, this restaurant puts its best foot forward with understated decor in a Japanese or Scandinavian style. Self-taught sommelier Kotaro Ike's discerning wine list has been curated to accompany the single multi-course set menu. Chef Maiko Ike (his wife), who trained in Kyoto before moving to L'Axel in Fontainebleau, crafts a clear and subtle menu: salt-marinated and flame-seared yellowtail, steamed sea bream with yuzu, and French toast with olive oil and citrus fruits. In this balanced cuisin

Le Divil

€€Meats and Grills

Between Le Castillet and the prefecture, a specialist of fine matured meats: customers choose their piece (rib steak, entrecote, sirloin), which is then weighed, grilled and accompanied by tasty home - made fries. There are 300 types of wine to wash it down.

La Passerelle

€€€Modern Cuisine

The chef now at the helm of this maritime-inspired restaurant, where she once trained with her father, is giving us her own modern take on family tradition. She likes to add good concentrated jus to her dishes (octopus with pork jus) as well as sweet-and-sour flavours (langoustine, turnip, almonds). She is also a sommelier, and puts her heart and soul into coming up with optimal food and wine pairings.

Le Bastion

€€Modern Cuisine

Take a seat in one of two pretty rustic dining spaces to sample "avant-garde country fare", inspired by Auguste Escoffier but with a modern twist. Great produce from the region is used – tomatoes from the Estarac Gardens, vinegar by Cyril Codigna, fish fresh from the market at Port la Nouvelle… Concise tapas menu and spacious terrace.

L'AbSix

€€Modern Cuisine

Do not be misled by the colonial feel of this large building, you can trust the experienced chef to surprise your taste buds. With a single set menu that changes weekly, he cooks up modern and creative dishes that reflect the seasons: croustillant with parmesan, marinated chanterelles and a sweet garlic cream; turbot fillet tempura, coconut, lemongrass and a ginger emulsion.

La Bourdasso

€€Italian

This lovely traditional building tucked away in Les Corbières has been infused with the energy of an Italian family who fell in love with the region. Authentic Italian cuisine: divine homemade mozzarella (with milk from their own buffaloes, brought over from Italy!), pasta and bread made with ancient wheat, also home grown. The spacious terrace is ideal to appreciate the lovely countryside.

Cercle

€€€€Modern Cuisine

South of Perpignan, this contemporary restaurant is on the upper floor of an old building with exposed stone and brick walls. A multi-course single set menu is served at a horseshoe-shaped counter that opens onto the kitchen. Chef Julien Hermida – whose impressive culinary journey includes a stint in Asia working alongside Paul Pairet – delivers authentic modern cuisine that showcases carefully prepared seasonal ingredients. On the evening of our visit: peas with just a little bite, Bayonne ham and roasted hazelnuts to start, followed by medium rare fillet of veal, with aromatic basil and a de

Côté Saisons

€€Modern Cuisine

Let's set the scene: a 19C building surrounded by greenery, with large bay windows, a flower-decked garden and a pretty terrace to cater to all seasons. On the menu are tasty, well-crafted dishes, eg warm calf's head with Charroux mustard, Cerdagne pig confit with honey-ginger, tender chuck of beef and pan-fried foie gras. In addition, the service is all smiles.

Domaine d'Auriac

€€€french

A magnificent 19C property steeped in history sets the elegant scene and provides the perfect foil for classical recipes, enhanced by the odd modern twist. When the weather allows, make a beeline for the terrace overlooking the grounds. The epitome of good taste in a quintessentially French country estate.

Koy Hermitage

€€€€Japanese

If you’re keen to try some authentic yet innovative Japanese cuisine, this restaurant bearing the signature of famous culinary maestro Hideki Matsuhisa, who has already tasted major success at Koy Shunka in Barcelona, is definitely this place. The Japanese-Mediterranean philosophy here is one that is not based on a fusion approach; instead, it is more of a reproduction of Japanese techniques but with the use of essentially Mediterranean ingredients, with addition of others from Galicia and Huelva. At the comfortable, U-shaped bar counter, with the kitchen in the middle of proceedings so that g

Sol i Neu

€€€Contemporary

A restaurant at the foot of the ski slopes with an ambience inspired by the mountains, a superb setting and spectacular views. The meticulous cuisine on offer here, under the baton of chef Jordi Grau and overseen by famous chef Francis Paniego, focuses on traditional cuisine brought up to date with contemporary textures and techniques. We particularly enjoyed the cheeks cooked three ways (grilled, breaded and with a pil-pil sauce). The à la carte, which is complemented by a seasonal tasting menu, offers half-plate options.

Reccapolis

€€Traditional Cuisine

A restaurant with a loyal following that features three welcoming and colourful dining rooms with a classic-modern feel, plus an attractive balcony-terrace boasting views of the river. Its updated take on traditional cuisine champions seasonal and locally sourced ingredients in popular dishes such as veal from the Ripollès region, leg of baby goat cooked at low temperature, and fish of the day options.

La Barbacane

€€€€Classic Cuisine

Set deep in historic Carcassonne, the Hôtel de la Cité is a superb example of neo-Gothic architecture, built in 1909 on the site of the former episcopal palace, whose magnificent gardens abut the ramparts. Inside, stained-glass windows, coats of arms and wainscoting lend it an ambience worthy of 19C French architect Viollet-le-Duc. Based on top quality ingredients, notably Mediterranean fish and seafood, as well as game and mushrooms in autumn, the menu champions the region’s terroir in dishes that add a new spin to classical recipes.

La Table d'Alaïs

€€regional

Within the medieval walled city, this is your best bet if you want to avoid the tourist traps. Up the stairs, you'll find the pared-back dining area leading onto a courtyard terrace for dining in fine weather. On the menu, traditional and modern go hand in hand: 64-degree egg, truffle and button mushrooms; cassoulet with Castelnaudary beans and duck confit; pavlova with seasonal fruit and vanilla mascarpone cream.

🕐 Mo, Tu, Fr-Su 12:00-14:00, 19:15-22:00

Brasserie à 4 Temps

€€Traditional Cuisine

A modern brasserie extended by a shady terrace, where you can enjoy classics that have been given a new spin by Franck Putelat's former sous-chef. House pâté en croûte, beef tartare, vol-au-vent or cassoulet… Rustic, wholesome fare throbbing with flavour. Book ahead to be sure of a table.

Le Moulin de Trèbes

€€regional

This old mill is steeped in charm, illustrated by the terrace directly overlooking the Canal du Midi. The food is simple and modern, with a speciality of caramelised calf sweetbreads with sesame and stewed endives. A real pleasure to be sampled with one of the carefully selected local vintages.

Equilibri

€€Contemporary

The kitchen of this meticulously appointed restaurant which, in its own words, aims to “explore the senses through gastronomy”, is run by two cooks from different countries, namely France and Spain. The cuisine here is centred around the use of locally sourced ingredients in dishes with a contemporary touch, either on the à la carte or its two set menus – one “executive”-style option available for lunch midweek, the other a tasting menu entitled Descobrir (Discover). In season, don't miss the typical Catalan green onions grown in its own garden, accompanied by a romesco vinaigrette and toasted

Le Relais de la Massane

€€Regional Cuisine

This restaurant welcomes us on the outskirts of Argelès-sur-Mer, by the small bridge spanning the coastal river La Massane. In this charming old building with exposed stone and brickwork modernised with a few contemporary touches, diners savour regional cuisine made with Mediterranean fish, locally caught anchovies, vegetables and sun-drenched citrus fruit. Examples include "traditional Catalan-style" anchovies, summer vegetables, grilled pepper sorbet; roasted monkfish tail, prawns and shellfish, lemon butter; grilled wild sea bass, asparagus and spring vegetables, hollandaise sauce.