Michelin Restaurants in 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.
Bordeaux - FRANCE
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.
Bordeaux - FRANCE
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.
Bordeaux - FRANCE
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.
Bordeaux - FRANCE
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.
Bordeaux - FRANCE
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.
Bordeaux - FRANCE
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.
Bordeaux - FRANCE
Bo-tannique
These attractive premises (with a contemporary interior and exposed Bordeaux stonework) are located on a charming cobbled pedestrian square. The fresh cuisine is full of contrasts and draws on influences from far and wide: grilled sardines with burnt miso and Lebanese-style tomato tabbouleh. The fine wine list features mostly organic and natural wines. Friendly service... A recipe for success!
Bordeaux - FRANCE
Le 7 Restaurant Panoramique
As the name implies, this restaurant is located on the seventh floor of the Cité du Vin, commanding a matchless view over the Garonne River and historic Bordeaux. The food is pleasantly up - to - date and well - prepared, accompanied by a fine choice of wines by the glass.
Bordeaux - FRANCE
Arcada
Tucked away between Place Camille-Jullian and Saint-Michel, a contemporary vibe sets the scene in the vaulted dining room whose bistronomic menu is ingredient-centred: in fact, some 90% of the fruit and veg comes from small, local producers. At lunchtime, you might sample a deliciously priced tataki of marinated watermelon in soy and citrus fruit or confit of loin of hake baked in olive oil. The culinary score becomes more high-flying in the evenings as do the ingredients. The menu changes regularly. Outstanding warm welcome and service.
Bordeaux - FRANCE
Le Pavillon des Boulevards
A landmark of Bordeaux’ culinary scene for several decades now, this stone town house is emblematic of 18C Bordeaux. At the helm, chef Thomas Morel, whose wife Célia supervises the front of house, gives free rein to his creativity. Underpinned by a solid classical background, the food is dotted with contemporary notes, such as immaculately cooked pollock flanked by an astounding horseradish-flavoured hollandaise sauce. The lunchtime menu is particularly attractive.
Bordeaux - FRANCE
Ishikawa
In a busy pedestrian street in the city centre, chef Yugo Ishikawa has set up shop in this elongated, minimalist-style restaurant. He throws himself body and soul into his painstakingly crafted dishes from the traditional Japanese cuisine he so loves. On the daily specials board: tonkatsu shoulder of pork in breadcrumbs, tuna tataki with ponzu oroshi, tsukemono pickled vegetables. Simpler delicious options at lunchtime. You almost feel like you are in an izakaya in Tokyo. A hit.
Bordeaux - FRANCE
Racines by Daniel Gallacher
This self-taught chef with Scottish roots can be relied on to turn out inventive and brilliant dishes that spurn conventionality; he changes his menu every week according to produce to be had at the market. Fresh and meticulous dishes, as in his sea bream marinated in a green herb infusion. The food is dependably delicious, and the restaurant, which calls to mind a modern bistro, is always full.
Bordeaux - FRANCE
Le Chicoula, bistrot d'Art
This tiny bistro opened without fanfare, yet there is plenty to write home about. The chef is a dab hand, as demonstrated by the single set menu that changes every month with its original flavours and harmonious presentations. The decoration is just as noteworthy, including work by local artists. Opening nights are occasionally held – the chef himself paints in his spare time…
Bordeaux - FRANCE
La Table de Montaigne
The restaurant of Le Palais Gallien Hotel, whose premises are ensconced in a knockout townhouse dating from 1895, has chef Oli Williamson heading up its kitchens. Drawing on his extensive international experience (notably in London), he devises a single set menu comprising several courses. He often incorporates Japanese flavours into his dishes – think chawanmushi lobster, combava, peas and sesame prawn toast. This is modern gastronomy that creates a contrast with the extremely pleasing classic setting of this establishment.
Bordeaux - FRANCE
Symbiose
Run by four young partners, Symbiose makes it all look easy: the bold and efficiently prepared dishes, the friendly, relaxed service, the mostly young, if not trendy, clientele. Then there is the little bistro - style dining area – and unbeatable value for money at lunchtime. Highly recommended.
Bordeaux - FRANCE
Tentazioni
She hails from Brittany, he is from Sardinia, they met in Corsica... and now they run a small restaurant in Bordeaux that punches above its weight. The chef's dishes are precise and always inspired, especially when they home in on first-rate ingredients: langoustines, spider crab, bluefin tuna and pigeon. Expect very contemporary cuisine, bursting with flavours and littered with references to Italy (put it down to the chef's origins), without ever lapsing into nostalgia or getting caught up in proclamations of identity. The tasting menus change every week depending on the chef's inspiration. It's a real pleasure from start to finish, right down to the lunch menu, which is excellent value for money.
Bordeaux - FRANCE
Le Pressoir d'Argent - Gordon Ramsay
British chef Gordon Ramsay (born in Scotland) is a true culinary talent who has already been awarded three Michelin stars in England. He signs off on Le Pressoir d'Argent's menu who breathes a touch of modernity into the classic cuisine. It all comes together to enhance that French art de vivre – the opulent and refined decor and ultra competent service, the celebration of the finest ingredients from the abundant Bordeaux and Aquitaine region (foie gras, truffles, caviar, fish)… and the solid silver Christofle lobster press that is moved from table to table. The competence of the three sommeliers is remarkable, as they advise you on the 1 000-bottle selection, two thirds of which are from Bordeaux, naturally!
Bordeaux - FRANCE
La Tupina
A genuine institution, this country inn champions dishes of yesteryear... Sanguette (blood pudding), macaronade (pasta with beef and tomato sauce), chips fried in duck fat: local produce is promoted with conviction in hearty dishes from South-West France, but also seasonal vegetables and meat roasted in the hearth. The fine produce on the counter certainly whets the appetite.
Bordeaux - FRANCE
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