L’Auberge de Ravilhon, Sarlat, France
Restaurant L’Auberge de Ravilhon rating by the 5D Sensograph of placescases.com: 5 out of 5.
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Sometimes unexpected and unplanned meetings are the best and most memorable. Such was my meeting with L’Auberge de Ravilhon. We had gone on a tour of castles and historical sites in Sarlat. However, the children were hungry and wanted us to find a restaurant first and then look around. We peeked into a small alley that ran off the main street and I liked the tablecloths outside. Going inside, I hear the music and I realize that this is my place, exactly what I was looking for. Read on to find out why I think so.
…. L’Auberge de Ravilhon is located in an old building, the interior is impressive – a combination of antiquity and hipster modernity, but much more moderate than the antiquity. The walls are made of limestone bricks well known in the region, the ceiling is joists. On the second floor there are white tablecloths, downstairs it is more informal for lunch or breakfast;
…. For lunch, the menus are on sheets and you can think that the food is ordinary, but it was not even close to that – everything sounded great, looked and tasted very nice.
The rating of the restaurant is quite low on Tripadvisor, as well as on Google Maps, but I hasten to note that the latest reviews are from a long time ago. So, a newer review, from this year, is more authoritative as credibility. Reading what is written about the service, I am almost certain that there was a change in ownership, because I did not notice anything that those people were complaining about.
…. The staff is energetic young people – everything happens very quickly, you don’t miss anything, they offer you wine as soon as your glass is empty.
…. The music is great – it was it that persuaded me I was in the right place – modern funk, soul and jazz.
Movie watching time: 1:30 min.
…. A simple omelette made with mushrooms had such a great aroma that I wondered if I hadn’t mistaken the order when I took Coq o vin, but when the rooster came and I smelled it, I realized I wasn’t wrong again;
Coq o Vin is a rooster or just a bird made with wine, mushrooms, onions, sometimes garlic and bacon.
…. The wine, as always, is up to standard and I suggest you order some with your food!
Sarlat is famous for its goose liver. It is sold everywhere as a souvenir. However, of the world’s exports for 2020, 63% is made by France, and on the second place, which country do you think it is? Bulgaria, with 12.28%.
…. So here goose liver is served in different forms and it’s worth a try. Keep in mind that he is from Bulgaria, the people from the restaurant themselves confirmed him.
…. Again – a wonderful Coq o Vin;
…. The others praised the duck leg confit.
Leg confit, duck or chicken, is prepared with a lot of fat, in a very slow oven for about 3 hours. It turns out something awesome and tasty, with a crispy skin, if you bake it at the end on a pan. I personally use duck fat, it is sold in stores.
…. Nougat ice cream, great, with a nice creamy texture when melted.
I strongly recommend L’Auberge de Ravilhon, regardless of the reviews on other platforms. I think the place is worth a lot.
How to get to restaurant L’Auberge de Ravilhon in Sarlat?
Don’t worry about getting there. Just use the Google map here by clicking on the red pin of its location and then select directions:
A: 2 Rue des Armes, 24200 Sarlat-la-Canéda, France
Opening hours: 9-14:30, 18-22
If you need to rent a car, you can book it here in the box of the largest booking platform further at the end of the current post.
How to book your stay?
You can book your stay right here. For your convenience, I have added a booking.com box, which refers directly to their site. I guarantee you’re going to use all your genius discounts and privileges they would offer to you. Just enter the dates of your trip, then hit the Search button and voila.
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Do you ever wonder how some places differ so much from others in service, environment, as an overall experience? This means you are also interested like me in the topic of The Experience Economy by Joseph Pine and James Gilmore. I constantly add to my collection reviews about those of them, which practice its principles, regardless of intentionally or accidentally. If you are curious to understand which they are, explore category The Experience Economy.