Auberge le Colombier - La Roque-Gageac

This is a true auberge a restaurant on a farm, guided by the owners, and serve food that is either on the farm or near. There were two set menus with the possibility to order a la carte instead. like most. the other restaurants in the opposite, the menu is dee hard (and vegetarian will fight), but I thought the quality of the meat was best here.

Despite the visit of the opposite many paints we had not yet eaten in this magnificent farm restaurant right in front of the main road from cenac to vitrac. in the shadow of an old linden tree we had a pleasant and atmospheric lunch in a restaurant that we had only discovered. the food was excellent, the service was excellent, the weather was wonderful, the atmosphere was delightful (it was almost full in a middle week) I can't rate it high enough, especially for the great value. we will certainly return.

This is a real top address in a hof first I got a warm welcome from blandine and then an excellent service either I took the cheapest menu at 25 € and not my choice first got excellent homemade rillettes, then a very good perigourdine local suppe tourin, then a gizzards colat (never eat so good gizzards,) then tasty boobies of the dull

Seven traveling friends and I just finished a four course dinner here and it was excellent. There was more food than I have ever eaten in one meal in France, indeed there was more than we could consume. The initial soup course was very good,...mostly from fresh vegetables. Next I had goat cheese in pastry feuillette wrap. Then 3 grilled duck breast portions in wine and mushroom sauce, and finally a crème brûlée, all very good. Best of all perhaps is the farm setting at the end of an orchard. And finally, very friendly service!

Everywhere sells confit and maigret and foie gras but when you find a real Auberge you are treated to them done exceptionally well. A real auberge can only sell what it grows, manages etc on the farm and when its gone its gone. The...terrine with foie gras running through it like a seam of gold was really tasty the pate cut through the richness and made it delicious. The maigret slices were rare and juicy and so much garlic in the sarladaise potatoes it was a good job we were only speaking to each other! Finally nut gateaux from their own trees and a wonderful leisurely 2 hour lunch was done.