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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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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
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
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
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 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
Results 1-5 of 5
Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.

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