Lou Regalou - Saint-Martial

Every time we have visited, there are different and interesting menu options that we have never been disappointed. all dishes are always beautifully presented and the service is excellent. beautiful surroundings in the center of a small mountain village in the cevennes. in the summers. they also have a selection of terraces to buy delicious from the Sunday market! I can't wait to return.

We have been to this restaurant several times and rate it the best in the area. Julie, who speaks good English, is an excellent host, and Cyril, an excellent cook. They are always willing to discuss vegetarian options. The food is imaginatively presented and the...inside tables look sparkling, while the terrace tables provide a lovely view over the village. The cost is reasonable and they open out of season for reservations.

The cuisine is very inventive. Only two menus, reasonably priced (20 28 euros). Very friendly service. Probably the best restaurant in the area.

This place is an absolute delight, and a real surprise for a sleepy little village a long way off the beaten track. It's well worth making a long detour to. Lovely sunny spot on a terrace in middle of the village (although outside seating is...fairly limited, so would certainly need to book for an outside table in season). Food is relatively nouvelle cuisine, and excellent, both in taste and presentation, and very good value. Good wine list, fairly priced. Run by husband and wife team who used to work in smart hotel in Monaco.

Quite by accident, we were the first foreign customers at Lou Regalou and we have had a friendly relationship with Cyril and Julie ever since. We are a generation older than they and take a parental interest in the family. That said, the following is...not biased, believe me! We have enjoyed two week-long stays, eating our way through the menu one and a half times on each occasion. This was no hardship: every dish was good and many quite excellent. The menu is well thought-out and gently adventurous. The presentation is most attractive, almost too good to spoil sometimes, but soon forgotten in the joy of tasting. We now measure food in centi-Cyrils: seldom do we find more than 70 anywhere, less in most UK establishments. We have noted that conversation at other tables drops to an appreciative murmur when the plates arrive! The wine list is better commented on by French experts, but certainly enjoyed. The welcome is very warm, friendly for us, of course, but warmly proper for other guests. Julie speaks good English and Cyril rather less. Both dining-room and bedrooms are simple and comfortable.