Fodor's Expert Review Esplanade

Make sure your room overlooks the Dordogne—the expansive view is what really makes this hotel special. Rooms are small but modern, and the location on the edge of the square is perfect. Worthy chef René Gillard creates such specialties as foie de canard in pot-au-feu, and all kinds of truffle-filled dishes. The restaurant does not serve dinner or lunch on Monday or Tuesday from February through April and are not always sure of their summer hours, so be sure to call in advance.