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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.

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Café du Musée, Bordeaux

Designed by Andrée Putman and hung with photographs by Richard Long, the rooftop restaurant at the Contemporary Art Museum is a fashionable lunchtime...more

Editors' Pick
Café Le Dijeaux, Bordeaux

Perfect for breakfast or a coffee and canelé—the quintessential Bordelaise cake (crisp caramel on the outside, soft vanilla-infused batter on the...more

Editors' Pick
Café Regent, Bordeaux

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

Editors' Pick
Philippe Chez Dubern, Bordeaux

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

Editors' Pick
Vieux Bordeaux, Bordeaux

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

Editors' Pick
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Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.



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