Lau Tant’hic

Bistro in Cauterets

Owner Gérant adds his own twist to mountain dishes at his little restaurant, but still favours local ingredients, especially lamb, duck, cured sausages and cheese. His presentation shows a bit of big-city flair too, and the wine list is great.

This is a fine place to try the Pyrenean dish of garbure, a belly-filling stew typically made with potatoes, cabbage and pork.

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