Family-run for generations, father farms, mother is chef, son and daughter manage hotel and restaurant. This is not country cooking. Mother makes the pate maison herself from scratch, and the soups, and a special-request cassoulet, and local trout, and the desserts with fresh apricots or strawberries. The hotel is a two-star gem, spanking clean with charm beyond your expectation. We didn't have a chance to stay here because we'd booked nearby and prepaid, but we returned several times to the restaurant for the warmth of welcome and the very special total food experience at lunch and supper. This is worth a journey from Cahors or Bergerac or certainly from Sarlat or even from Perigueux or Brive.
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