Restaurants in Bordeaux Region
Chef Jean-Pierre Xiradakis’s take on French country cuisine ranges from traditional rillettes to tripe crisp, to tomato ice cream.
Request a light white wine in this low-key bar and you’ll likely be served a chilled bottle for less than $10 that will go perfectly with a plate of seared calamari.
Thierry Marx helms the kitchen at Château Cordeillan-Bages, a two-starred restaurant in Pauillac owned by Lynch-Bages winery. His reputation as both tireless innovator and spiritual leader of the region’s food renaissance lures many to the hotel’s sedate dining room.
With a kitsch but earnest Belle Epoque décor, Le Mably has its charm, especially abundant in the rich specialties, such as seared foie gras in cream sauce with apple rounds.
Acclaimed molecular gastronomy in the Médoc.
A famously funky, beloved restaurant on the mosquito-infested plains. Vintage photos cover the walls of this former ranch, many featuring the handsome Bob, a charismatic Resistance hero (Bob is a nom de guerre). Conviviality and generosity define the family.
It is easy to overlook the converted fishing dock on the right bank, but inside is a restaurant tastefully done in wood, glass, and zinc, with an unbeatable view of the Place de la Bourse.
It may not be the most stylish establishment on the Place du Parlement, but Chez Jean gets high marks for its relaxed and friendly service and for its market-fresh dishes like turbot in licorice cream sauce.