和平酒店

Frank Renimel and his wife have transformed a former farmstead into a gourmet loft decked in wood and stone, whose floor to ceiling windows embrace the rolling countryside. Perfectly in tune with the seasons, the chef changes his menu monthly, blending local, rustic fare with noble ingredients such as caviar, truffles or cèpes. The diner is often bowled over by Renimel’s craftsmanship, such are the emotions created by each bite, which is the case with the chef’s version of cassoulet, a firm fixture on the menu. To pleasantly prolong your stay, five exquisitely appointed guestrooms add the fina

A stone's throw from Saint-Girons, this eatery is housed in the vaulted cellars of the bishop's palace, a listed monument historique built into the Roman wall. Brazilian chef Pamela, also a trained pastry chef, has a personal brand of cooking that showcases local produce and a few fruits and vegetables from the kitchen garden. Sommelier Gianni, of Italian origin, has just the right recommendation of a wine to pair with each dish. Discover beautifully plated, elaborate creations such as "Noir et Or" (Black and Gold) – cocoa, foie gras and mirabelle plums from the garden, and the restaurant's si

In what used to be the barn belonging to the château, this restaurant boasts an impressively high ceiling. Hams suspended from the ceiling, stonework and beams make for a lovely country atmosphere. No - nonsense cooking at its best, with traditional dishes such as grilled meats and suckling pig prepared right in front of you at the huge fireplace.

Following in her parents' footsteps, Céline Taffarello continues to showcase the best of the terroir, with produce such as magret of black mountain duck with sarawak pepper and delicious, perfectly seasoned roasted peach with verbena. The cassoulet, which has won several awards, is particularly popular. The panoramic terrace, with its pretty view of the Lauragais plain is delightful. Comfortable guestrooms.

This glass extension on a pretty square with a terrace has kitchens that open onto the dining area, giving the impression that the chef is working among the guests. Claudie and Thierry Merville have succeeded in creating an original space in which to serve their nicely contemporary and lovingly prepared dishes!

Gentian root is lauded for various properties, one of which stimulates the appetite – true to its name, this place does just that! Nicolas Bachon and his father work in tandem in the kitchen, cooking up traditional dishes with a modern twist (such as the sautéed beef mignon). Service with a smile from their respective wives. During the week, the lunch menu is a real bargain!

Chef-patron Yann Ghazal runs this restaurant perched on the banks of the Ariège. A relaxed atmosphere prevails in the dining area, which has been given an appealing facelift. The menu features indulgent, colourful dishes: crispy-runny egg, warm chorizo chantilly cream and black garlic powder; beef cheek braised in red wine, lardo di Colonnata, Chasselas grapes, tender carrots and potato purée – all at reasonable prices. The shady riverside terrace is absolutely sublime.