Restaurants & Gastronomy in Northern Lozère
Lovers of good food and local products will find a large choice of restaurants, inns or tables d’hôte around the gîte de Fournels.
We invite you to discover an exceptional cuisine in the following establishments:
Bras, Le Suquet in Laguiole
Enjoy a view of the landscape through the large bay windows as you sit in the restaurant, the decoration of which says a lot about the hosts, their attention to detail and the care with which they receive their patrons.
Visit the website: www.bras.fr
Château du Couffour chez Serge Vieira (15 km)
With its welcoming atmosphere and simple furniture, nature is queen in the restaurant’s lounge and circular dining room, which offers a stunning panoramic view of the Chaudes-Aigues valley.
Visit the website: www.sergevieira.com
Chez Camillou in Aumont-Aubrac
- Gourmet restaurant Cyril Attrazic
- Gourmet brasserie Le Gabale
Chez Camillou offers a perfect blend of elegance and authenticity in the exceptional setting of the Aubrac and Margeride countryside. The quintessentially contemporary family establishment has managed to evolve while also preserving the traditions of country cooking and Lozère conviviality.
Visit the website: www.camillou.com
La Table Fournelaise in Fournels (1 km)
The establishment is located at the heart of the village of Fournels, in the Lozère. Gourmets will enjoy Gilles’ choice of daily specials and set menus at lunchtime, and more elaborate courses in the evenings and on weekends.
Visit the website: www.latablefournelaise.fr
Restaurant Del Faou in Fau-de-Peyre
Opened in 1945, the establishment, which is also a hotel, includes two large dining rooms and a terrace. We serve home-cooked meals and regional dishes in a family atmosphere, making the Restaurant Del Faou one of the last temples of Lozère cuisine.
Visit the website: www.hotel-restaurant-faudepeyre.fr
La Chti Cocotte in Saint-Chély-d’Apcher
A convivial restaurant. The chef prepares a local traditional cuisine based on fresh ingredients. His northern origins are a clear influence in his cooking. Daily special at lunchtime on weekdays. More elaborate courses on Saturdays and Friday evenings, with an à la carte menu.
