阿基坦酒店 - 卡奥尔南

At the head of this pleasant restaurant is a foodie couple who travelled to faraway lands and seas before dropping anchor in Cahors. Jean - François concocts gourmet dishes such as: salmon marinated in fennel or wild seabass, pan - fried chard and Lautrec pink garlic cromesquis. Enough to make your mouth water!

Is there anything France's talented female chefs can't do? Charlotte Bauduret – Bonnie is her maiden name – brings together her two passions at this establishment: cooking (modern, vibrant, indulgent, rooted in tradition but elevated with personal touches) and the applied arts. She herself painted the large floral frescoes on the walls and created the restaurant's entire visual identity. Her partner, meanwhile, provides enthusiastic service and dispenses expert advice on wine pairings. On the menu: asparagus roll with pine nuts and guanciale; cod with kombu and tarragon-infused pea mousseline;

In a small village overlooking the hillsides, the old village school has been transformed into a restaurant. Welcome to the Gindreau in Saint Médard. Chef Pascal Bardet, originally from Lot and who worked for Alain Ducasse for 18 years, particularly at the Louis XV, is flourishing in his own kitchen. “My cooking is entirely free of set rules,” confides this shy, but confident craftsman. His knack with regional produce, particularly truffles, is indeed second to none. Take a seat under the shade of the chestnut trees and watch the sun set in Quercy.

Set within a vast wine estate founded in 1690, this restaurant is ensconced in a meticulously restored old barn. Behind the stone façade, the warmth of old materials and high wooden beams meets with more contemporary touches: a black wall, an open kitchen with state-of-the-art equipment, comfortable furniture, and large windows overlooking the vineyards and surrounding countryside. In the kitchen, the chef cooks up exquisite dishes based on impeccable-quality premium ingredients. Breton langoustine is served alongside pearly-fleshed ikejime John Dory, accompanied by sorrel and a carrot jus inf

In the wine storehouse of a château in the heart of the vineyards, this restaurant exudes the very particular charm of truly authentic places. Charcuterie rack, butcher's block, ham slicer and cases of wine herald a wonderful moment of gourmet delights, rounded off by wines from the estate. Rotisserie evening every Friday. Just delicious.

Here in the Cahors vineyards, overlooking the Lot, this couple, with stints in prestigious MICHELIN-starred kitchens under their belts, have struck the perfect note in their convivial bistro. On weekday lunchtimes, a single, simplified set menu brings in the regulars; the rest of the time, a short à la carte menu and a five-course set menu (excellent value) are served. Antoine Pépin cooks fresh, precise cuisine; Amandine extends a warm welcome and provides expert wine recommendations. Local produce, tableware by artisans, wines from the Lot: the terroir is showcased with sincerity. Booking adv

Behind a frontage with red window frames, this well-matched duo are forging their path and taking a simple approach. Trained in London, Lisa (front of house) and Tanguy (in the kitchen) have set up shop in this corner of the Lot. The bright, unfussy space has a pared-down aesthetic, with its white walls, exposed bricks and vintage objects lending it character. The food is in the same vein: clear, balanced and rooted in the ingredients. Enhanced by an orange vinaigrette and a scattering of almond splinters, the gravlax-style trout retains all its tenderness. The stuffed cabbage – a more rustic