Restaurants

In the South-West of France, Béarn-Pyrénées is a small region with varied agricultural landscapes. Between the valleys of the Pyrenees, the mountain pastures and the breeding lands, the cows and sheep evolve all year round to offer you quality products. Don’t forget the black pork from Bigorre, a rustic breed with deliciously fragrant flesh, or the poultry that run free.

The restaurants in Béarn-Pyrénées are varied, sometimes with Spanish-sounding names, due to their proximity to the border. Fast food, world cuisine, brasserie or cider house, the addresses all have their specialties and are happy to serve you typical Béarnais dishes. On the menu and depending on the season, find garbure, a soup made of simmered vegetables served with duck, pork or chicken meat. Truffled woodpigeon or salmis is also a culinary must-have in Béarn, as well as Henri 4's famous hen au pot, a famous recipe born in Béarn.

Sit comfortably at a restaurant in Béarn-Pyrénées whether you are in Pau, Jurançon, Navarrenx, Laruns or another village in the region. The meal often begins with an aperitif with a board of local charcuterie between pâté, sausage, blood sausage and country ham made from black pork from Bigorre. Then come the typical dishes made with quality products such as western farm duck, Béarn cow or Béarn suckling lamb, before continuing with the cheese, most often made from sheep's milk. Ossau Iraty, Cabécou or Cabri, they are delicious on toast with cherry jam, accompanied by Jurançon wine, Vic Bihl wine or Saint-Mont wine, slightly sweet whites made in the region.

Enjoy your tasting in the restaurants of Béarn-Pyrénées!