After completing his classes in the kitchens of Alain Ducasse from Paris to Monaco where he was Michelin-starred chef , Nicolas Lamstaes wanted to open his own restaurant : the "Nicolas L". To begin this adventure he has surrounded himself with a team of professionals he met during his career. The cooking is instinctive in the pure respect of the product. The freshness and choice of components, no more than three to preserve their identity, that make his dishes are essential for Nicolas. The meats are cooked correctly, the fish beautifully cooked. Nicolas offers a perfect food and wine match, a selection of about thirty local, national and foreign products to taste.
Nicolas, with his team and his local quality producers, will lead you to new flavors : those of a Périgord Revisited !

Virtual tour

You can now take a virtual guided tour of the restaurant on our web site or on streetview. Clic on the upper right corner of the image to see the full page tour.

Gift cards

Offer a moment to share at our restaurant.
Develop your customized gift :Lunch,Diner, Cooking masterclass with our Chef, Cooking group with the menu "I participate"

Presse release

In the magazine Gourmets de France the Chef Philippe Etchebest give us a portrait of our Chef Nicolas Lamstaes. You can read the article here

Our partners

The famous Oliver 's Travels blog makes us a tribute by writing an article about the restaurant. You can see this link Best Foodie Experiences page in Dordogne

Bib Michelin

Our restaurant has been awarded in 2016 of a BiB Gourmand by Michelin inspectors , this distinction means that our property offers very good quality / price ratio to less than 32 € . Thank you for your trust.

A new label for the restaurant

Nicolas L obtained the title of Quality Restaurant in 2014, by the Collège culinaire de France. The restaurant answer the standards of home-made transparency, hospitality and sharing, moreover, the price/quality ratio. The etablishment was qualified of « cozy restaurant in the city center along the river ». Futhermore, its cooking is called « instinctive with local product ».

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