Bordeaux Gastronomy

What to eat?

Above all, the Aquitaine cuisine or that of the Southwest. But for those who want to try something else, Bordeaux, like all major cities, has a good selection of establishments offering cuisine from other regions of France or from abroad.

Bordeaux cuisine

It is tied to fishing in the Gironde estuary and to seafood, including of course the oysters from the Arcachon Basin. The region is also known for its "wine sauces" (from Bordeaux), which accompany meats (entrecôte), seafood (mussels, lamprey), and vegetables alike. And of course, Bordeaux is synonymous with good red and white wines and great vintages (Saint-Émilion, Pomerol, Graves, Sauternes, Médoc...). There are no fewer than 57 controlled designations of origin.

Among the typically Gironde specialties, note Pauillac lamb, Bazas beef, Arcachon Basin oysters, pibale (small eel), and Bordeaux cannelés (small cakes).

Where to eat?

The city of Bordeaux has many good restaurants, not necessarily excessive in price. Several districts offer a good selection.

Central Bordeaux

Logically, this is where you’ll find the most restaurants. From the Chartrons to the Saint-Pierre district, including the upscale area of the city (the "Golden Triangle"), the choice is vast and varied. Nevertheless, it’s in the small streets and lively squares of the Saint-Pierre district, between Rue Sainte-Catherine and the Quays, that many diners make their choice.

Right bank (La Bastide)

Although this district is much less frequented than the others and doesn’t necessarily have many restaurants, you can still find several establishments built by the water, offering a superb view of historic Bordeaux and the quays opposite.