Auberge du tracol

The place is unusual, austere façade, obsolete interior decoration, but once at the table: a Regular. Very warm welcome by the boss with its crispy details on the menu and its wines. What to say about the cuisine of the patroness, otherwise a festival of flavors and a decoration of the very personalized plate. Once poached fat and a terrine with perfect water juice, a snail pan with mushrooms of the corner (which it is a good idea). Decline of the pigeon in two cooking ...... In the end we spent a very nice time, to advise soon and thank you

From crossing the region for 15 August 2020, we discovered the Tracol Inn at the Loire/Haute-Loire limits. Bucolic frame, excellent reception. Menu explained by the boss. The kitchen is tasteful, refined, in good proportion. Very good wines are offered to accompany the dishes. We'll be back. Thanks again for this great meal. Marie-Hélène P.

Well located hostel, a beautiful view of the valley and good air has 1030m altitude. Very friendly welcome by the owner in this rustic inn. A single menu with products from the farm.Home charcuterie dressing and among other things a homemade sausage that will enchant the fine mouths. Top cooked calf with dauphinois gratin and season legumes in flan and couli. Fresh dessert with peche tanches, caramel and panacotta. I even bought a sausage.

Auberge du Tracol boundaries départementales Loire/Haute-Loire. This restaurant is worth a visit. Very good reception, pleasant setting, fine dishes, varied, seasonal, very nice wine menu. Careful and attentive service. Affordable price. Be careful to book before.

Meals served by a seductive woman of experience who had the brio of a student exploring the profession in a summer job. The management of the 3 tables, one occupied by an old man alone, allowed him to nap between the dishes. In the plate the foie gras to begin to develop our bitterness for its flavors of the same type, then the beef piece bore its name well :elle had the thickness of one of 2€ and did not cover the surface of a ticket of 5...Cooked and recuited to make regret not to be vegetarian and it was not summed to the quality plan by the topping that benefited from a seasoning made using a snow shovel (except the excellent dauphinois gratin). For dessert it was more likely to leave traces on the shirt than to mark the spirits in good memories. I hope that my unhappy remarks will be covered by many more positive in the near future, which would testify to the good reactivity of the establishment.