Altéa

At this new-generation neighbourhood bistro – often fully booked – a close-knit trio of friends is making a splash. The dishes are meticulously prepared, with a mix of traditional recipes and forays into Asian and South American cuisines. The lunch menu is reasonably priced; in the evening, more elaborate cuisine, including starters to share. Pleasant patio.

She hails from Brittany, he is from Sardinia, they met in Corsica... and now they run a small restaurant in Bordeaux that punches above its weight. The chef's dishes are precise and always inspired, especially when they home in on first-rate ingredients: langoustines, spider crab, bluefin tuna and pigeon. Expect very contemporary cuisine, bursting with flavours and littered with references to Italy (put it down to the chef's origins), without ever lapsing into nostalgia or getting caught up in proclamations of identity. The tasting menus change every week depending on the chef's inspiration. I

Off the bustling tourist track of Bordeaux, this cosy, modern bistro is run by chef Alexandre Bru. His precise, deftly crafted, mouthwatering score is particularly sensibly priced. Nostalgic bistro classics are treated to an intelligent, generous revamp: poached egg in vin jaune and comté, onion soup with beaufort cheese and Espelette pepper, braised chuck beef in red wine… Cheerful service and vibe.

At this chic brasserie in the Hotel Burdigala, particular care has gone into the decor, which sports a slightly vintage feel: oak parquet flooring, banquettes and armchairs, black tables and a pale wood console covered with black marble. The chef does an authentic job of turning out skilfully crafted dishes in a similarly nostalgic vein (confit of pork belly, venison stewed in red wine, stuffed cabbage), dotted with contemporary touches and wickedly addictive sauces. The dessert lineup of pastries is equally irresistible, illustrated by a soufflé of sweet chestnut purée and yuzu sorbet.

Previously cohorts at Miles (now closed), Gil Elad and Ronan Cadoret strike again! In this small bistro complete with a counter, they serve up a veritable feast of small plates celebrating the flavours and spices of the Middle East. Their dishes make good use of the locally sourced produce at hand (Landes free-range chicken marinated in sumac with a spicy chicken jus; shish barak stuffed with porcini and seasonal chanterelles). Other highlights include a wide variety of delicious house-baked breads (eg Yemeni kubaneh) and some excellent desserts, including a Lebanese turnover filled with a dat

This self-taught chef with Scottish roots rustles up inventive and exuberant cuisine that flies in the face of convention. He changes his menu every month according to what produce is to be had at the market. His fresh and meticulous dishes, such as Atlantic monkfish with carrots, satay and passion fruit, are dependably delicious. Recently redesigned, the restaurant is always busy.

A hit with the locals, this buzzy, youthful bolthole is home to Jérémy, nicknamed Jem’s by his mates who think he’s a bit wacky (loco in Spanish). Jem finds inspiration in local ingredients which he crafts into dishes rich in crisp, contrasting flavours. The counter commands a fascinating view of the kitchen team at work. Bargain-priced lunchtime menu and tasting menu in the evening with wine-food pairings; vegetarian menu on request.