Restaurant O Bella
299 Reviews
Av. Martial Valin, 87220 Feytiat, France

Restaurant O Bella
299 Reviews
Av. Martial Valin, 87220 Feytiat, France
Features
Opening hours
Reviews
299 Reviews
Total review count and overall rating. We perform checks on reviews.
5 stars
5
4 stars
0
3 stars
0
2 stars
0
1 stars
0
Matthieu Meyzeaud
Matthieu Meyzeaud, May 2024
Excellent
Sebastien Dauny
Sebastien Dauny, Jun 2024
Very welcoming and friendly team.
The dishes offered are beautiful and good.
I discovered this restaurant today on the advice of friends. Experience to relive. I just think it's a shame that this restaurant is so far from Limoges.
See you soon
claire viaud
claire viaud, Apr 2024
Great restaurant, trying it for the first time and really not disappointed.
We eat very well there, we get what we pay for.
The dishes are plentiful, we leave here with a full stomach.
I recommend if you have the chance
Kevin Jonquet
Kevin Jonquet, Aug 2024
We came to eat with my wife and the children on Saturday evening and the dishes are simply SUCCULENT. The atmosphere, the kindness and politeness of the people who work in the restaurant are impeccable. We will come back very soon. Thank you for this party.
Carole Sénéchal
Carole Sénéchal, Dec 2023
Stopping by chance at this restaurant and really not disappointed. The chef cooks in front of you and it’s fresh pasta! Everything was perfect, be it the welcome, the dishes and the price. When we visit Limoges we will come back.
Things to do in Limoges
Show allMichelin Restaurants in Limoges
Show all
L'Aparté
When Arthur Buisson, formerly second of the previous chef, took over the helm here, the transition was naturally smooth and seamless. While the interior remains unchanged, the culinary score is now more modern in spirit thanks to an abundant use of aromatic herbs and spices of all sorts. The chef’s globetrotting past can be tasted in the manifold flavours of his fresh, distinctive craftsmanship. Even better, he also turns out to be a dab pastry chef!
Limoges - FRANCE

Philippe Redon
If you like a certain vibrancy in your food, this is the place for you: recipes oscillate between gastro - bistro, contemporary and old - school gourmet, with a predilection for made - to - measure ingredients (poultry, oysters etc); on - point wine advice thrown in for good measure.
Limoges - FRANCE

Amphitryon
This pretty half - timbered house in the heart of the picturesque "village" around rue de la Boucherie is now the fief of chef Olivier Polla. He proposes modern cuisine that lets the ingredients do the talking, such as langoustine and angel hair pasta, lièvre à la royale, raspberry croquant and milk bastilla. A treat for the taste buds.
Limoges - FRANCE

Martin Comptoir
A stone’s throw from the market (ideal for fresh produce), the clientele is drawn by the work of youthful chef, Martin Dumas, also a local lad. His culinary score, perfectly in tune with today’s tastes, features a brief seasonal menu, generous hunks of meat to be shared and the house speciality, “thickly sliced calf’s liver”, which he learnt from Jean-Paul Arabian in Paris. Small, quiet terrace.
Limoges - FRANCE

La Cuisine du Cloître
At the foot of the cathedral, this former 17C cloister is the quintessence of characterful! The chef’s market-fresh cuisine varies with his mood (surprise menus) and the season. His consummate technique and the quality of the ingredients hit the spot every time for a fine dining experience.
Limoges - FRANCE