Transhumance & Cie, Mountain restaurant in Bedous, France
Transhumance & Cie is a restaurant in a converted railway station in the Aspe Valley that serves traditional Bearn cuisine. The establishment combines wood-grilled meats and artisanal cheeses from regional producers with a spa facility integrated into the same stone building.
The building originally served as a railway station on the Pau-Canfranc line that operated from 1914 until the early 1980s. After closure, the old station was converted into a dining and wellness destination.
The place reflects the rhythm of seasonal livestock movement that has shaped the valley for generations. The kitchen celebrates this tradition by sourcing from local herders and farmers who still practice these time-honored methods.
The restaurant sits in a historic building built into the hillside of the valley, so access and movement around the space may involve steps or uneven floors. The best time to visit is from June through September, when the valley is most active and the full range of offerings is available.
The building was long known for its railway operations, but after its transformation it took on an entirely new identity. Visitors sometimes spot remnants of the railway past embedded in the architecture, adding depth to the dining experience.
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