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A chef who goes by Guss set up this contemporary restaurant on the ground floor of an old stone building in Nérac, and the cooking is the kind that makes you pay attention. Vegetables get the serious treatment here, with local produce driving dishes that layer textures and temperatures in ways that feel more playful than precious. Expect a room that's relaxed but focused, and a kitchen that's clearly having fun without making a fuss about it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Carrots confit
“carrots confit in their jus”
Michelin Guide -
Pesto ice cream
Michelin Guide -
Cromesquis of feta and honey
Michelin Guide
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