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Bordeaux restaurants
Specialties of the Bordeaux region include foie gras, Entrecôte bordelaise, Salmis de palombe (wine and wood-pigeon stew), and tricandilles (garlic and fresh pepper–seasoned pork tripe), all of which pair well with the renowned Bordeaux wines.
Designed by Andrée Putman and hung with photographs by Richard Long, the rooftop restaurant at the Contemporary Art Museum is a fashionable lunchtime...more
Perfect for breakfast or a coffee and canelé—the quintessential Bordelaise cake (crisp caramel on the outside, soft vanilla-infused batter on the...more
With its Belle Époque brise-soleil, red awnings, and wide terrace, the Regent looks like a French café ordered straight from central casting. This is...more
Something of a Bordeaux institution for fresh fish and shellfish, this restaurant once occupied a warren of rooms cluttered with fishing objets, but moved, in...more
In the heart of the old city, Nicole and Michel Bordage successfully mix new and old concepts in their cooking: foie gras de canard sliced razor-thin and doused...more
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