Wine Masterclass & Cheese Tasting Workshop in Bordeaux

Introduction to Bordeaux wines paired with cheeses & charcuterie

Half-Day Guided Wine Tasting Tour in Bordeaux Vineyards

Private Tour in 2cv in the Vineyards with Tasting and Picnic

Historical Center, Bordeaux Food Tour

Exclusive 3Hour Night Tour ending with Food Wine Tasting Bordeaux

Saint-Emilion Winery Morning Tour with Local Guide

Saint-Emilion Small-Group Electric Bike Wine Tour Tastings & Lunch from Bordeaux

Amicis

In a chic part of Bordeaux, between the Allées de Tourny and the Place des Grands-Hommes, chef Alexandre Baumard (previously at Logis de la Cadène in Saint-Émilion and L'Observatoire du Gabriel, both MICHELIN-starred restaurants) has struck out on his own. Accompanied by pastry chef Damien Amilien and sommelier Julien Tabbacchiera, he has transformed a former Corsican restaurant into this elegant two-storey locale. Served in the form of a tasting menu (at dinnertime only), the refined and accessible cuisine showcases seafood ingredients, in dishes such as low-temperature langoustine with courgette flower. In the same vein, the delicious desserts, for instance cooked and raw cherries with fresh herbs, show technical prowess. Simpler fare at lunchtime in a relaxed bistro atmosphere on the ground-floor La Table des Amis. Attentive service and a 600-strong wine list.

Vivants

Scallops "in a nod to Ressources"; gravlax of pollack, beurre monté with miso; gnocchi, Tokyo turnip and wild garlic; mountain pig, poivrade artichokes, citrus condiment… you may have recognised the stamp of Tanguy Laviale, chef at the restaurant Ressources: the clue is in the name of the first mouth-watering dish. Behind an attractive façade of glass and old-style wooden frames, he proposes a laid-back, no-frills version of his fine dining restaurant in the form of set menus – either you decide which courses you would like, or leave it up to the chef's discretion. The 1 000-strong wine list, which shows a penchant for natural wines, has been curated by sommelier Maxime Courvoisier.

Zéphirine

This urban inn, sporting a bistro vibe and fronted by a delicatessen, is blessed with a quaint, old-fashioned name! It is also a family story that unites three veterans who’ve knocked around a bit. Each dish bears the chef’s distinctive hallmark (special mention for the side dishes and the starters, to share). The accent is on classic Gallic nosh with a modern twist in terms of presentation; the menu is more elaborate in the evening.

Mets Mots

What is this restaurant's recipe for success? A venue steeped in history (a former printworks), a trio of chefs who worked for Pierre Gagnaire and elegantly crafted market cuisine. Day after day, the regulars flock here, which is always a good sign. Full-bodied flavours and a friendly vibe set the scene at lunchtime for a slap-up meal; in the evening, wine bar and a range of dishes to share.

Maison Nouvelle

On the lively Chartrons market square, this pretty stone building is the newest and latest establishment of chef Philippe Etchebest, also behind Bordeaux’ Quatrième Mur. Guests are greeted like old friends and immediately feel at home in this tasteful, welcoming interior. Philippe’s unwavering commitment to good food and to working only with top local produce shines through and is clearly shared by his talented team. The tasting menu, entirely seasonal, features a few of his signature dishes, such as ravioles of mushrooms and sautéed foie gras, as well as some exquisite vegetarian recipes. Welcome to "Etxe Beste" ("new house" in Basque)!

Bordeaux - FRANCE

Sens

Off the bustling tourist track of Bordeaux, this cosy, modern bistro is run by Alexandre Bru, the chef, and his wife, Loren, pastry chef. Their bistronomic cuisine is precise and deftly crafted, and particularly eater-friendly priced at lunchtime. In the evenings, the single set menu is more ambitious and changes monthly.

La Fine Bouche

The chef's interest in regional traditions and his creative spirit are reflected in his use of the capuchin, an ancient utensil with a cast iron cone attached to a long rod, in which pieces of bacon are melted and used to flambée his scallops, lending them a slight grilled and smoked taste. With its hardwood floors, mouldings and exposed stonework, the tastefully refurbished dining room makes for an intimate dinner setting.

Lume

A 14-seater restaurant with an intimate atmosphere that is due in part to the candlelight (lume in Italian). Venetian chef Riccardo Suppa regales guests with an appetising single set menu that gives pride of place to seafood and organic vegetables. Everything is made in-house, from the pasta to the bread prepared using heirloom wheat flour. Alice, the chef's partner, is an accomplished hostess who knows her way around a wine list featuring carefully selected Italian labels. On the menu: cicchetti (Venetian canapés), scallop crudo, paccheri with chanterelles, vanilla panna cotta etc.