Restaurants in Bordeaux Region
Whether you are dining on beef, chicken, lamb or locally caught lamprey, there’s no denying that wine—great wine—is the focal point of many of the restaurants in the Bordeaux region. The French country cuisine created by Chef Jean-Pierre Xiradakis at La Tupina features such highlights as traditional rillettes to tripe crisp and even tomato ice cream. You can also order off the menu for seasonal delights such as truffles or cochon de lait (suckling pig). Foodies will also enjoy the restaurant’s grocery-store annex, L’Epicerie au Comestible, across the street. Chez Jean, a Bordeaux restaurant on the Place du Parlement, gets raves for its market-fresh dishes—say, turbot in licorice cream sauce—and its relaxed and friendly service. L’Estacade is a Bordeaux restaurant that sits on stilts on the city‘s Right Bank and has gorgeous, twinkling city views at night. Choose among classic French dishes, a great wine list and delightful crème brûlée. With an almost over-the-top Belle Epoque décor, Le Mably has a distinctive charm and rich taste in food as well. Try the seared foie gras in cream sauce with apple rounds. You can find it all at the best restaurants in the Bordeaux region.
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 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.
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.
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.
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.
Chef Jean-Pierre Xiradakis’s take on French country cuisine ranges from traditional rillettes to tripe crisp, to tomato ice cream.
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.
Acclaimed molecular gastronomy in the Médoc.