Bordeaux, the city of 1,600 restaurants!

Art of Living

Bordeaux stands as a dynamic symbol of the French “art of living”. Acclaimed for its wine and vineyards, Bordeaux also boasts superb cuisine. The city is a playground for haute cuisine chefs, and has also spawned a new generation that champions the specialties of South West France.There are now more than 1,600 restaurants: Bordeaux has become a hot gastronomic destination! The last couple of years has seen the arrival of several top chefs with Philippe Etchebest at the Quatrième Mur in 2015, British chef Gordon Ramsay at the Pressoir d'Argent (2 stars), and finally Pierre Gagnaire at the luxurious Grande Maison (2 stars) in mid-2016. Michelin-starred addresses mix with affordable, exciting restaurants, such as the trendy Symbiose on the Quai des Chartrons, which received Le Fooding’s 2017 Best Original Bar award, Racines led by the Scottish leader, Daniel Gallacher, or Côté Rue, head by two young chefs.

At La Tupina and La Brasserie Bordelaise restaurants, you can enjoy traditional cuisine and gourmet products from South West France: foie gras, oysters, Grenier Médocain (a sliced tripe sausage) … with a glass of wine! Another option: enjoy a meal by sailing the river, with Bordeaux River Cruise. This gourmet cruise will lead you along the UNESCO heritage waterfront.

Enjoy the beautiful markets of Bordeaux: Capucins Market, one of the largest of the city, where people meet there on Sundays for brunch, graze or tapas or seafood platters. Head for the outdoor Chartrons market on the waterfront and admire the view on the Garonne river.

Try a Sunday brunch: American-style at Plume Small Kitchen, relaxed at Chez les Tontons, British at the Breakfast Club, Scandinavian at Koeben, organic at the Magasin Général in the Darwin complex, or local at La Cagette Cantine Fraiche.

Must-taste

The canelé, both creamy and crunchy, the most famous pastry of Bordeaux! Made with sugar, rhum, vanilla … and love! But this is not the only specialty: meat lovers will enjoy the Pauillac lamb or its beef from the Bazas region whereas vegetarians can discover the famous lamprey in bordelaise red wine sauce, the Blaye asparagus or cèpes mushrooms in a garlic sauce.

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