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La Table du Lieu-Dit, La Table du Lieu-Dit

Restaurant

Saint-Affrique

La Table du Lieu-Dit

Restaurant based on original, delicious recipes with an international flavor - drawing its inspiration from a passion for travelling - and using local, and local organic produce.

Home-made cooking based on local produce (meat, fruits and vegetables). Meat and vegan options available.
Booking is advised. The table du Lieu-Dit also organises evening meals on booking, we can also bake you cakes and wedding cakes.

Capacities & Services

Capacity25 Number of seats, 8 Number of seats on the terrace

Languages : FR ES EN

Equipments and services

  • Access for the handicapped
  • Plat à emporter
  • Shops
  • Terrace
  • Wifi / Internet

Activities

  • Evening activities

Opening & Prices

opening times

  • Open today from 12h30 to 14h00

Rates

Rates 2025

  • Formule : 14,00€from 01 january 2025 to 31 december 2025
  • Formule : From 12,00€ to 14,00€from 01 january 2025 to 31 december 2025
  • A la carte prices accordingly : 3,00€from 01 january 2025 to 31 december 2025
  • Dish of the day : 10,00€from 01 january 2025 to 31 december 2025

Methods of payment

Cheque - Cash

Location

La Table du Lieu-Dit
5 Rue de l'Industrie
12400 Saint-Affrique
lat. 43.958813 - lon. 2.885775

Contacts

Establishment


To see nearby

L'Arc en Miel bee farm

L'Arc en Miel bee farm

Saint-Affrique

On the heights of St-Affrique, Nadia and Bruno explore beekeeping that pays attention to biodiversity, and where bees regain their autonomy. Visits, workshops and beekeeping courses : unique immersions to learn and marvel, for all ages!

A la croisée des Arbres : Grimpe d'arbres

A la croisée des Arbres : Grimpe d'arbres

Saint-Affrique

What is tree climbing? It's a plant exploration! It allows participants to discover the tree and its environment by climbing from the roots to the top in complete safety. This activity is different from the tree climbing courses.

Roquefort Le Vieux Berger

Roquefort Le Vieux Berger

Roquefort-sur-Soulzon

Discover the authentic and family know-how of Vincent Combes, master cheese maker.

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