Crêperie, Restaurant in Sarlat-la-Canéda, France.
This crêperie serves both sweet crêpes made with wheat flour and savory galettes made with buckwheat flour, with many options for toppings and fillings. Cooks work directly on open griddles to prepare each order, making it easy to see how the thin batter is spread and cooked.
Crêpes originated in Brittany during the 13th century as a simple food for working people, made from locally available grain. Over time, the technique was refined and spread throughout France, becoming the varied and popular dish served in restaurants today.
The crêperie reflects Breton culinary customs through its menu and preparation methods, which locals and visitors alike have relied on for generations. You can watch as staff work the thin batter on hot plates, a skill passed down through families in this region.
The restaurant sits in the center of town and is easy to reach on foot from most points in Sarlat. It serves meals throughout the day, though arriving early during lunch hours helps avoid long waits.
The kitchen sources regional ingredients from the Périgord area, including black truffles and foie gras, especially during winter. These specialty ingredients transform the traditional recipes into something that reflects local culinary traditions.
The community of curious travelers
AroundUs brings together thousands of curated places, local tips, and hidden gems, enriched daily by 60,000 contributors worldwide.
