City dining guide
4 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
This pleasant, trendy restaurant close to the cathedral is run by young chef Stéphane Bruyer. In a renovated dining space decorated in natural tones (with lots of plants), he serves simple, seasonal cuisine, using market produce to devise a single set menu (with a choice of fish or meat). This is a very popular spot in Amiens... and it's easy to see why.
WebsiteBang in the middle of town, this restaurant sports a modern, colourful interior, the entrance to which is graced with a fresco by a local artist. Chef Frédéric Barrette unveils his creative talent in dishes that add a delicate spin to Gallic classics: ravioles of haddock with haddock skin powder and Timut pepper, crispy sweetbread with mustard sabayon and a gutsy gravy. A friendly vibe depicts this establishment which blends culinary excellence and a cheerful front-of-house team.
WebsiteThis establishment, run by Éric Boutté, rolls out classically themed cuisine with a modern twist that is in tune with the seasons and of local inspiration and origin. Among its emblematic dishes, you will find cabbage, painstakingly stuffed leaf by leaf, the house signature, or confit of rabbit leg flanked by a medley of parsnips. More adventurous diners might like to try marinated scallops on a purée of butternut, paired with smoked herring roe. The interior sports a splendid marriage of “waide” blue (a local pigment) and untreated concrete, in tribute to the region. Eater friendly prices.
WebsiteIn this pretty inn, you simply decide how many courses you would like and the chef will do the rest! The young chef is rather bold in his cooking, sometimes dreaming up original combinations of flavours (no bad thing in this region where tradition reigns supreme). Pleasant, efficient service and good value for money. It is worth noting that a new shop adjoining the restaurant has been opened for takeaway dishes, from starter to dessert, concocted by the chef.
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