Michelin Star Restaurants in Bordeaux with a Map
I work as a wine tour guide in Bordeaux. My guests often ask me about the Michelin star gastronomic restaurants in our city.
Here is the list of the best Bordeaux restaurants awarded stars and other mentions by the MICHELIN Guide 2020, including the Bib Gourmand mention – the inspectors’ favourites for good value.
I definitely advise you to make reservations ahead. You can book directly with the restaurants through their websites, by phone, or by email. The restaurants will usually give you a call to confirm the reservation and to ask you about any food allergies and your other preferences.
Some restaurants may take a deposit at the time of booking.
It is important to check opening hours, as they vary a lot. On Sundays and Mondays, many restaurants in France will be closed. There are holidays in January and in August, when restaurants may close down for two or three weeks.
Dinner in France usually starts from 7 pm. If you are ready to eat earlier, join locals for an apéro in Bordeaux style. In my post I collected a few places to go for an apero in Bordeaux.
You may also like..
The Real Tapas Experience in Bordeaux
“Two young partners, chef and sommelier, have come up trumps with uncomplicated, creative food for the modern palate. There is never a dull moment at table, as you tuck into the ingredients of the day and wash it down with one of the 500 wines from the region and beyond. Don’t hesitate to try it out: your taste buds have everything to gain”.
“She hails from Brittany, he from Italy and their restaurant in Bordeaux is irresistible. The food of staggering precision seeks to enhance first-rate ingredients (langouste, spider crab, red tuna, pigeon) and delves freely into recipes of Italian inspiration. Fully deserving of its success.”.
“The restaurant’s name comes from the Christofle lobster press – an extremely rare piece – that presides over the dining area. Gordon Ramsay has devised an appetising menu that shows off the Aquitaine terroir and is perfectly executed by an Israeli chef. All of this is complemented by top – notch service.”
“Philippe Etchebest breaks with gourmet conventions and codes! A single table set for 12 overlooking the kitchen offers an insight into his culinary universe. Diners are invited to share a fixed, seven – course menu, devised around local, seasonal produce.”
“The food is refreshingly pared down and creative (no more than three ingredients per recipe), simple and accessible, and concocted from the market produce available at the time. Victor Ostronzec is an ambitious chef, who even offers an ad hoc surprise menu for diners who feel like taking the plunge and leaving it all up to him.”
“A chef and sommelier have partnered up to run this restaurant on the outskirts of the city centre. They propose dishes that are always creative, playing on associations of aromas and flavours, and accompanied by good regional wines.”
“An alumnus of Les Sources de Caudalie presides over the kitchens of this Médoc house in the neighbourhood of La Bastide. His stunningly accurate cuisine is guided by the ingredients, and he remains faithful to the history of this place – by way of proof, the hay-steamed squab and the hot soufflé still feature on the menu. Quiet terrace on the garden side.”
MICHELIN GUIDE FRANCE 2020
“This local institution is a hit thanks to its rococo interior, created in 1901, and the delicacy of the food, now impeccably crafted by the establishment’s former second chef. The splendid wine cellar boasts nearly 250 wines by the glass!”
“Quanjude, a long-standing Beijing restaurant specialising in Peking duck, has opened its Bordeaux outpost with a clear objective: to celebrate Chinese cuisine in a gourmet vein (a rather rare undertaking in these parts), by using French techniques and ingredients to optimum effect. The result is fine and tasty, the dishes are crafted with precision: a success.”
“The name Racines evokes the Scottish roots of this self – taught chef. He can be relied upon to turn out inventive and brilliant dishes that spurn conventionality, and changes his menu every week according to produce to be had at the market. The food is dependably delicious and the restaurant is always full.”
“Fabien Beaufour has fine-tuned his concept down to every last detail, drawing on New York and others for inspiration: you compose your meal with several dishes in small portions, according to your preference and your budget. The flavours are intense, full of contrasts; the cooking is perfect and the seasonings are spot on. Top marks.”
Lunch: Tue and Thu-Sat
“What is this restaurant’s winning formula? A place steeped in history (an old printing house), a trio of chefs who have worked for Pierre Gagnaire, well-presented market cuisine. Day after day, regular customers flock here, which is always a good sign. Flavours and conviviality: bravo.”