泰西耶尔酒店

This bistro is the more casual sibling of the iconic Auberge de la Tour, which is even more reason to stay overnight in the medieval village of Marcolès deep in the Cantal countryside. Whether it is in the vaulted dining room or on the pleasant alfresco terrace, you will sample deftly crafted regional recipes with a fondness for local produce: trout from the volcanoes, free-range poultry, Auvergne cheese, cottage garden veg… Examples: seed crusted trout, roast quail in Auvergne blue cheese, or a citrus fruit réligieuse pastry.

This lovely mill built of local stone and flagstone stands in a bucolic setting on the banks of a river. The restaurant has exposed rafters and large picture windows. Having worked in the restaurants of Pierre Gagnaire, Michel Bras and Alain Ducasse, Émilie and Thomas Roussey, both chefs, have swapped their premises with those of Hervé Busset, who is now based in the heart of Rodez. Working in tandem, the pair create natural cuisine that gives pride of place to seasonal fruit and vegetables supplied by carefully selected local producers. Tomato and basil; aubergine, agastache and buckwheat; oy

Perched in the Cantal mountains, this pleasingly rustic farmstead is the fruit of a beautiful family saga spanning six generations. Tuck into generous traditional cuisine rooted in the local terroir – featuring the legendary truffade, served with every dish, and the family recipe for tripoux à la tomate. All dishes are sincere and precise. And then there is the trolley of regional cheeses, with Salers, produced just a few metres away, taking pride of place.

Sébastien Bras has always been inspired by the Aubrac region, drawing ingredients (flowers, herbs, vegetables) from his natural surroundings and gardens to feature on the plate. In this futuristic building with a breathtaking view of the Monts d'Aubrac, the cuisine homes in on the terroir and can be accompanied by wine from the extensive list. Should you wish to stay overnight, there are lovely guestrooms with bay windows looking out onto the Aveyron countryside. From one generation to the next, Le Suquet continues to forge its own unique path.

Imagine a contemporary vessel built out of stone, iron and glass set in a medieval fortress with a 360° view of the surroundings, nestled in a medieval fortress that they owners fell in love with: Marie-Aude and the late Serge Vieira quickly turned this out-of-the-ordinary venue into an establishment whose reputation extends far beyond the borders of Auvergne. The chef's kindness and talent were appreciated by all; Marie-Aude continues to embody the sense of hospitality that meant so much to him. After working for many years alongside Serge, Aurélien Gransagne keeps the passion alive by elevat

In the picture postcard village of Tournemire, a renovated barn, whose bare stone walls and timber rafters have been preserved, is now the scene of an airy restaurant with a modern extension overlooking the Doire Valley. Managed by the same team as the Puy Tilleul, down the hill in the village, the menu highlights home-grown Cantal produce: locally sourced ingredients, tableware by local artisans and coffee roasted in Aurillac. Concise, polished menu dotted with nods to tradition, like truffade. Panoramic views from the picture windows and big-boned fare served with heartwarming sincerity.

At the foot of this gorgeous village, known for its abbey church and Pierre Soulages's stained-glass windows, Moulin de Cambelong is home to this bistronomy restaurant, a friendly and down-to-earth alternative to Émilie and Thomas's MICHELIN-starred restaurant. Tuck into indulgent cuisine: tomato gazpacho, mussels and vierge vinaigrette; pulled pork with sorrel sauce.