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Cooking talks you about the Gascony traditions : "foies gras", duck conserve, grilled duck breasts or "croustade", this typical warm apple pie. Our Chef also likes to cook seafood : scallops, prawns and mix them with spices and other aromatic plants.

Our dishes are cooked with local products, according to selective breeding and high quality cultivation.

Our wines, another part of the famous regional gastronomy, will deliciously marry your choice of menu.
 

Discover our menus and our wine list, which will make your meal an unforgettable moment.

Should you wish an impression of your next stay at the Relais du Bastidou, try the month recipe, suggested by our Chef, René Thierry.

The restaurant is closed sunday in the evening and monday except in july and august Half-board is possible from 2 nights In july and august , we demand 5 days of booking and with half board.
 
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