勒雷莱酒店

In the heart of the old town of Pau, twin brothers, one a chef and the other a pastry chef, have successfully launched their family business in a modern bistro-style setting laid out over two floors, complete with a pastry counter and tea room. The menu is a real draw, and also represents great value for money. This talented pair bring a touch of magic to their apparently simple dishes, drawing on sweet and sour jus and a medley of condiments to enhance their ingenious and generous, yet always light cuisine. Think confit pork belly, barbecue jus, pickled vegetables, radishes, polenta croquette

The house speciality? Succulent poule au pot, with the chicken completely deboned, stuffed with a mixture of veal, foie gras and morels, finished with a creamy supreme sauce and accompanied by the broth of the chicken served as a drink and garnishes presented in small copper saucepans. At lunchtime, the weekly menu, which is renewed every three weeks, features classic bistro dishes (eg chicken with olives and preserved lemon; roasted sea bass with thyme and bayaldi). In short, this contemporary bistro run by two friends delivers a carefully prepared take on traditional cuisine that is sure to

Two friends who met at catering college have hit the jackpot with this picturesque spot hidden away in a narrow little stepped street in one of the town's oldest neighbourhoods. Aromatic herbs, spices, infused vinegars made in-house, citrus fruit and authentic jus often finished with butter – a wealth of flavours that come through in dishes brimming with original ideas and childhood memories. Often a full house, so be sure to book ahead.

In a pedestrian street in the centre of Pau, this inviting and indulgent place complete with outdoor tables is one to keep under your hat, as it is often packed to the rafters! In his semi-open kitchen, chef Alexis Bourdrel gives pride of place to local ingredients, attracting a loyal clientele with his no-nonsense, streamlined formule of flavoursome house-made dishes. A beloved bistro, lively and authentic.

Here, the delicious dishes are prepared according to the produce available at the market stalls and the harvests of some 30 farmers based near Pau. The chef does her job well, and her dishes are both sophisticated and delicious: beef ravioli with squash and yarrow, line-caught hake from Saint-Jean-de-Luz, or the goat's milk cream with vanilla and Landes raspberry. Set menus (without options) at lunch and dinner, but the value for money at this pleasant little bistro is excellent.

Right in the city centre, in a chic bohemian decor, you are invited to sample creative bistronomy that takes its cue from the seasons, in the form of well-constructed carte blanche set menus. Chef Quentin Maysou takes pleasure in cooking: pan-fried scallops, meat jus with chorizo, Brussels sprouts and verjuice gel; peanut praline and peanut cream, monk's tea gel, fromage blanc sorbet... Plus a friendly atmosphere.

This 19C house near Pau is the haunt of a couple, chef Olivier Nicolau from Lescar, and his partner Karine, in charge of the service, both of whom learnt the ropes in star establishments. The subtle, niftily crafted repertory showcases regional produce: Projan squab, Lucq-de-Béarn mushrooms, Bahus-Soubiran lemon, Poey-de-Lescar pepper… Intelligent surf and turf combinations and generous helpings add the final touch to this epicurean portrait.