L'Oustal Del Barry

Restaurants nearby

• L'AngleBib This hidden gem is nestled in a village at the confluence of two rivers – the Aveyron and the Viaur. A contemporary take on an artists' bistro, it boasts artwork on the walls and affordable prices. Working solo in his small, glass-walled kitchen, chef Arnaud Ronxin crafts ingenious dishes with the mission of showcasing seasonal produce. Think oven-roasted veal with confit potatoes and chanterelles, or lamb trotters with a red wine sauce. The more ambitious multi-course evening set menu is different every evening.8.7km
• Vieux Pont★ Michelin Nestling in a leafy green site and dominated by its castle, the quaint village of Belcastel rises up on the right bank of the Aveyron River. Work up an appetite by strolling along its cobbled streets and up and down its steep paths! Quietly feeding hungry travellers is something of a tradition in this family-owned business opened by the grandparents of sisters Nicole and Michèle Fagegaltier, now at the helm. The enticing menu naturally highlights local delicacies such as lamb and veal from Aveyron and Ségala, Aubrac beef and Bigorre black pork, without forgetting fish and farmhouse cheese. Sto33.7km
• L'ObéliasBib In the Ségala region, nestling in a village that is famous for its Cistercian church, this recently renovated little restaurant is accommodated in a half-timbered house. A well-travelled couple of industry professionals, Guilhem and Léonie, chef and pastry chef respectively, put a skilful spin on traditional fare such as shredded shoulder of lamb served tajine-style or, for dessert, citrus millefeuille with caramel and blood orange sorbet. The well-balanced and appealing menu they have come up with abounds with fresh and colourful dishes – plus it's excellent value for money. In short, they've28.6km
• Jeu de QuillesBib This game of skittles in Cajarc is on a roll under the supervision of Grégory Dattiches, a young chef from Lot with an ironclad CV. In a lively neo-bistro, he crafts spot-on inspired dishes ranging from gravlax of trout and a stew of thinly sliced beef cooked in lemon confit and chimichurri to roast monkfish in a saté sauce with verbena-flavoured roast apricots and a house sorbet adding the final flourish to this banquet. Food in the zeitgeist packed in forthright flavours that hits the spot every time. Love at first bite.31.6km
• L'ÉpicurienBib Luck has nothing to do with the current reputation of this downtown venue, facing Jean Jaurès Fountain, as the darling of the town’s discerning epicureans. The stripped-back interior sports a distinctly Scandinavian feel, which given the chef’s Swedish origins is hardly a surprise. On the culinary front, he deploys his undisputed talent, adding a new twist to French classics and conjuring up enticing recipes in tune with the era: generous portions, well crafted and oozing with flavour. The intelligent wine list and crack table staff, as professional as they are friendly, add the final flourish35.5km
• Vigne en FouleBib A restaurant, bistro, wine bar and wine shop all in one in the heart of Gaillac. This light-filled space with an open kitchen meets all your dining needs. Julien Bourdariès cooks up bistro-style cuisine, complemented by a selection of regional charcuterie and cheeses, and, in season, a truffle menu. His dishes are indulgent – think cod loin with risotto-style fregola sarda and a lemon and fresh herb condiment. The wine list features over 200 different labels. A convivial location, with a room upstairs available for private hire.36.4km
• L'Atelier de Damien Just 10min from the historic town centre, this restaurant is to be found where you would least expect it: on the first floor of an unremarkable building that, so we're told, was once a fire station. The contemporary setting is definitely appealing, as is the cuisine of the chef, who has an impressive track record (Alain Ducasse in Paris and Py-R in Toulouse). The three set menus, which echo today's culinary standards, certainly whet the appetite: roast onions and grilled mackerel; glazed pork belly, a meat jus, potatoes, leeks and peppers. Cordial service.15.3km
• Restaurant Hervé Busset★ Michelin From Conques to Rodez, where he relocated when he took over Émilie and Thomas Roussey's restaurant, chef Hervé Busset continues to present himself as a cook and harvester. The produce he gathers from the surrounding fields and forests is supplemented by purchases from the market opposite his new premises. Hervé's creative cuisine is dictated by nature: comfrey, marigold, hedge nettle, meadowsweet and nasturtium flowers grace the plates with harmony and finesse throughout the surprise set menu. Completely refurbished, the chic, inviting setting ensures privacy for guests. The sommelier has exce49.3km
• Inicio In the homeland of Jean Jaurès, this restaurant occupies what was once the property of Carmaux Mining Company. Unsurprisingly, it is an imposing building with all the elements of a classic bourgeois interior – herringbone floorboards, mouldings and a marble fireplace. It is invariably packed to capacity (tables get booked up a week in advance). Mexican chef Yazmine Geze has struck on a culinary formula that is winning over the locals and their palates. Mediterranean cuisine with a Mexican twist, for instance vegetarian toastaditas or flame-grilled beef. There's a short, beautifully crafted set23.0km
• La Table de Charrou In the upper reaches of this village on the Causse de Limogne, this unusual restaurant is housed in an old stone farmhouse. It has been set up by a couple, sommeliers by trade and returnees from a stint in New Zealand, who learned the art of cutting meat from the village butcher, who happens to be the proprietress's father. As a result, they serve only local meats (from the Lot, Aveyron and Tarn-et-Garonne), prepared nose to tail, then matured, smoked, simmered, grilled or made into a terrine – accompanied by crispy, succulent chips cooked in beef fat. Don't miss the wood-fired leg of lamb, co25.6km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.