Top 12 The Lot Valley
restaurants
224 results
Moulin Méjane (Huile de noix, noisettes, farines bio)
Espeyrac
Sales of special flours, wheat flour, all types of organic wheat flour, nut and hazelnut oil production. Visits of the production possible.
Gâteau à la broche de GIGI
St-Martin-de-Lenne
After this visit, you will know the secrets of making "gâteau à la broche", speciality of the Aveyron!
Snack Bar Resto Camping Port de Lacombe
Flagnac
"On the go" or in prolonged relaxation, on the spot or to take away, share a moment of tasting and conviviality with our simple and tasty menu. Fresh, local products.
Ferme de Montégut
Sébrazac
Small mountain farm, character building in the middle of hilly countryside. Production of ostriches and farm reared veal calves and breeding cows.
Miellerie du Val de Serre
Pierrefiche
At the heart of the Rouergue, the Miellerie du Val de Serre invites you to discover the marvellous world of bees and the riches of the products from the hives. The business has 350 hives that produce 6 to 7 tonnes of honey per year. Our "Causse du Rouergue", " Monts d'Aubrac" and "Acacia" varieties are mainly retail marketed.
Aire de pique-nique à St Martin de Lenne
St-Martin-de-Lenne
La Ferme aux Autruches
Sénergues
10 km from Conques, come and discover traditional aveyronnaise farming with a touch of exotic colour at the Ferme aux Autruches (Ostrich farm).
Restaurant "Le France"
St-Geniez-d'Olt-et-d'Aubrac
L'Auberge du Fel
Le Fel
Regional, traditional and revisited cuisine, labeled "3 cocottes" for the restaurant for the guide of "Logis". Products coming from the local distribution channel, directly from local production. Light and flavoured cuisine, emphasis on the products made by local producers. Organic food is more and more present next to our local products.
Abbaye de Bonneval
Le Cayrol
The abbey of Bonneval, from the 12th century, was initially a monastery of the Cistercian order, then aboned in the revolution, the ruins were rebuil in 1875 by a community of Trappistines. The nuns lived from their manual work, and made excellent chocolate: the famous chocolate of Bonneval.
