Moulin de la Tardoire

Teeming with history, this 16C forge was converted into a flour mill in 1854 and later into an olive oil mill. It now houses a charmingly bucolic restaurant situated by the river and surrounded by greenery. Here, chef Matthieu Brudo serves up seasonal cuisine with a focus on local ingredients, including snails from the Charente, squab and duck breast from Nontron, and other top-quality meats which he buys whole from small producers in the local area. Refined, well-crafted and carefully presented dishes that meet with our approval!