Bordeaux and the Wine Country Restaurants

We’ve compiled the best of the best in Bordeaux and the Wine Country - browse our top choices for Restaurants during your stay.

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  • 1. L'Entrée du Jardin

    $$

    Set in the heart of the town, this is Cadillac's top gastronomic address, serving regional specialties prepared with imagination and flair. Inspired takes on the French classics feature fresh local produce, fish, and game. Look for dishes like creamy watercress and asparagus soup with mushrooms and escargots, lamprey eel braised in wine à la Bordelaise, artisan-made charcuterie with country pâté, and a selection of scrumptious pastries from the in-house pastry chef all served with the top local vintages. Prix-fixe lunch menus (€13.50, €15.50) are an outstanding bargain on weekdays, and a pretty terrace delights in the warmer months.

    27 Avenue du Pont, Cadillac, Nouvelle-Aquitaine, 33410, France
    05–56–76–96–96

    Restaurant Details

    Rate Includes: Closed Mon. No dinner Sun. and Wed., Reservations essential
  • 2. Le Chapon Fin

    $$$$

    Some say you haven't really been to Bordeaux if you haven't been to Le Chapon Fin—an epicurean indulgence, housed in one of Bordeaux's most historically esteemed establishments, where guests once included wealthy wine merchants, elite transatlantic travelers, and cultural icons such as Sarah Bernhardt and Toulouse-Lautrec. Founded in 1825, this was one of the first 33 restaurants crowned by Michelin in 1933. Reopened in 1987, guests are now served from chef Nicolas Nguyen Van Hai's refined menu in the extraordinary, original rococo grotto salle (room). Expect offerings like civet of hare (a kingly, 500-year-old dish of whole jackrabbit cut into pieces and then cooked for days in fine wine thickened with blood and liver). The wine list, not surprisingly, boasts the region's best vintages.

    5 rue Montesquieu, Bordeaux, Nouvelle-Aquitaine, 33000, France
    05–56–79–10–10

    Known For

    • Gorgeous rococo grotto dining room
    • Prestigious history, including a kingly, 500-year-old dish of whole jackrabbit cooked for days in fine wine thickened with blood and liver
    • Superb wine list

    Restaurant Details

    Rate Includes: Closed Sun., Mon., and Aug., Reservations essential
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