Les meilleurs restaurants en Limoux

25/12/2025: This is the second year in a row we've ordered yule logs. The first year it was supposed to be chestnut, but there weren't any. This year it's mandarin, but the mandarin is frozen. Furthermore, the cream is grainy, watery, and doesn't look very appealing. Very disappointed.

25/12/2025: Once again, a delightful experience, yes, delightful, between the Royal cake and the raspberry-passion fruit ice cream log... Best wishes to the whole team.

30/10/2026: A very pleasant café with a warm and friendly atmosphere! The new owners are particularly kind and welcoming. It's a real pleasure to come and have a coffee on the terrace, both in summer and winter. A place where you feel good, which I recommend without hesitation! ☕😊

06/10/2026: Warm welcome, young and friendly team

24/09/2026: The service was quick and efficient. The blanquette was good :-)

21/08/2026: Fantastic experience! We loved the place, the very warm welcome, and the delicious food 😋. Flawless from start to finish, we highly recommend it 👌 Thank you to the whole team

10/09/2026: Great restaurant, fantastic atmosphere, amazing and super friendly staff, you feel right at home, excellent food, nothing to complain about, I highly recommend it!!

03/09/2026: Very good dish, pleasant waiter

12/09/2026: Nice place to eat on the square

04/09/2026: Hi! A very warm welcome, excellent food, and especially Marie's smile—don't change a thing, Marie! You're always smiling and kind. All the best to you Alsatians! Kisses to you all!

06/06/2026: A beautiful, charming that was once a convent. The rooms are very well appointed. The vale is superb. The town is very cute and central to exploring the region.

02/05/2026: Excellent stay at this hotel. A very warm and friendly welcome, a beautiful, quiet, and very comfortable room. Thank you also for the thoughtful touches, which are always appreciated. A truly wonderful place that I happily recommend.

27/09/2026: Having visited several times, I'm leaving a review that reflects both my customer experience and my professional background, having worked for many years in the restaurant industry as a cook, chef de partie, sous-chef, head chef, and also as a restaurant owner, in professional catering and my early days in Michelin-starred restaurants. Before even eating, I had the unpleasant surprise, on several occasions, of encountering an employee at the bar who never knew how to properly serve me a half-pint. Each time, he would pour my half-pint with at least half the glass full of foam and then wait for it to settle. While waiting, he would fill a new glass with beer and use it to slowly pour the beer into my glass. As a result, the beer had time to go flat and start to lose temperature, which isn't ideal after such hot days this summer. The first time I ate there, I went to the hot food counter. An employee told me it was roast veal, but then another person arrived and announced it was roast pork. When I finally got to my table, the roast was very dry despite the sauce; I often needed a sip or two, at least, to help the meat absorb the sauce. Another time, I ordered duck, which was fine. Once I had a side dish, I ordered duck breast. I had asked for it to be pink, but it was medium-rare, almost well-done. The plate was minimally presented, but I won't complain about that. We're in a cafeteria, not a traditional restaurant, a gourmet establishment, or a Michelin-starred restaurant. Later, I came back and ordered braised ham. I, who personally use very little salt, almost never, was quite surprised. Indeed, the first bite of ham I took was like the Dead Sea. I tasted the ham on its own, thinking perhaps the supplier had gone overboard with the salt, but in the end, nothing. So I took a small piece of bread, dipped it in the sauce, and put it in my mouth—it was awful. I, who usually only drink a small carafe of water, that day I drank two, but even then, for quite a while, I still felt like I had a heavy dose of salt on my tongue, even after having a coffee. Later still, I ordered the Orloff roast. I have to admit, I looked for the cheese, and as for the bacon, it was very crispy, hard, and difficult to chew, and sometimes it felt a bit rough in my throat. But the biggest mistake I made that day was asking for zucchini. They just threw the zucchini onto my plate instead of putting it in a separate dish, and as a result, the zucchini water quickly mixed with the roast's sauce. Again, not good at all. I ended up with a half-watery roast sauce. I admit, I know perfectly well, we're in a cafeteria, not, as I said earlier, a gourmet restaurant or a fancy establishment, or even a Michelin-starred one. I'd describe it more as home-style, family-run food. But when I go out to eat somewhere, I still expect a minimum level of quality, even if I don't expect perfection. Since That day, the last day I ate there, was over; I'm not eating there anymore. Some people were smiling, others less so, and some not at all. It depends on the day, but for me, I think that when you work with customers, you leave your problems at the door. I wish them all the best nonetheless.

05/08/2026: Having visited several times, I'm leaving a review that reflects both my customer experience and my professional background, having worked for many years in the restaurant industry as a cook, chef de partie, sous-chef, head chef, and also as a restaurant owner, in professional catering and my early days in Michelin-starred restaurants. My son has never complained about the sandwiches, so no worries there. And I've never had any complaints about the bar service either, as the staff is mostly friendly and polite, although unfortunately, I've noticed that some customers are less than courteous or even rude to the employees. The owner always has a smile on his face when I see him. After a meal on Saturday, August 1st, during which I ordered duck breast with fries, I also had a salad, melon and country ham, a cheese plate, and I tasted my wife's Aligot. Everything was good, although the duck breast was slightly overcooked (I had asked for it medium-rare), but oh well, otherwise it was tender. My duck breast was presented simply, but we're in a cafeteria, not a restaurant, so that's fine. I hope the owner finally finds his permanent team, which unfortunately keeps changing (this is often the case in the restaurant industry, and certainly in cafeterias as well). Two new people seem pretty good, and one other new person is friendly and smiling when I see her. My favorite was there, but not at the bar, and my second favorite wasn't there either. Best of luck and all the best to everyone.