Auberge du Moulin restaurant
Gourmet bistro-style restaurant serving delicious dishes made using local and fresh products that are organic and/or farm-grown, and/or from reasonable farming practices. We also have a 100% plant-based menu. Shaded terrace. Chef with the 'Maître Restaurateur' title. Labels: Vegoresto.
Dishes are made using fresh and seasonal products, mainly local. All our meat is either organic or farm-produced, with the Red Label certification. Our fish is from reasonable fishing practices and locally caught. The majority of our vegetables come from reasonable farming practices and 90% are organic. The chef has been awarded the 'Maître Restaurateur' title and the restaurant boasts the 'Vegoresto' and 'Responsible Tourism' labels. We offer a 100% plant-based menu all year round and our restaurant is managed in an eco-friendly way. Daily set menu on weekdays, for family gatherings, groups of friends, corporate meals and any private functions. Gift vouchers available.
Equipments / Services
- Shady terrace
- Car park
- Pets allowed
- sustainable development label
Opening
From 01/01 to 05/07/2026 on Tuesday, Wednesday and Thursday between 12 pm and 2 pm. On Friday and Saturday between 12 pm and 2 pm and between 7.15 pm and 8.45 pm. Closed on Monday and Sunday.
From 07/07 to 23/08/2026 on Tuesday, Wednesday, Friday and Saturday between 12 pm and 2 pm and between 7 pm and 9 pm. On Thursday between 7 pm and 9 pm. Closed on Monday and Sunday.
From 24/08 to 06/12/2026 on Tuesday, Wednesday and Thursday between 12 pm and 2 pm. On Friday and Saturday between 12 pm and 2 pm and between 7.15 pm and 8.45 pm. Closed on Monday and Sunday.
From 07/12 to 19/12/2026 on Tuesday, Wednesday, Thursday, Friday and Saturday between 12 pm and 2 pm and between 7 pm and 9 pm. Closed on Monday and Sunday.
From 20/12 to 29/12/2026 on Tuesday, Wednesday, Thursday, Friday and Saturday between 12 pm and 2 pm. Closed on Monday and Sunday.
Rates
A la carte: 6 to 27.90 €
Child menu: 13 €
Group menu: 39 to 59 €
Dish of the day: 14.90 €.
