Since 1963, the Abadie family have created tasty and healthy food for their active guests, and our chef Jean-Paul Abadie’s aim is to delight you and your taste buds with his creativity and dynamism. His cuisine is inventive, varied and healthy, starring fresh produce and authentic local items like South-Western duck magret, Noir de Bigorre pork, AOC Barèges-Gavarnie lamb and trout fario. All served in a large, luminous dining room accompanied by the advice of Marie-Paule Abadie and her team.
Relax on our terrace facing south towards the mountains. If the weather is good, enjoy your breakfast against the backdrop of the Pyrénées. There’s nothing better to wake up to!
Before or after your meal, enjoy something to drink. In winter, bask in the warmth of the roaring fire after a great day of skiing in the Hautes-Pyrénées.
Let our chef Jean-Paul Abadie take you away on a gourmet adventure with great local products.
The chef invites you to discover regional specialities created with produce from the Midi-Pyrénées region, including Noir de Bigorre pork filet mignon, feuilleté of foie gras and apple, garbure soup, mutton chops, duck magret with honey, confit, Jurançon pouched trout, salmon with crushed tomatoes, scallops on a bed of leek fondue, plus our speciality tarts.
Suggestions from chef Jean-Paul Abadie to whet your appetite.
The restaurant has two rooms available for your private events.
Here is our hotel/restaurant in Luz Saint Sauveur in pictures.