Restaurant Istanbul is a dietary-friendly spot in Saint Michel, Bordeaux.
Restaurant Istanbul in Bordeaux's Saint-Michel is the halal Turkish kitchen on Rue des Faures, with kebabs, lahmacun, mezzes and a clay-oven bread service.
Editorially verified May 21, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: All meat is halal and the prices are some of the lowest in the city; sit upstairs for a quieter dinner.
Address: 5 Rue des Faures, 33000 Bordeaux
Monkey Mood in Bordeaux's Saint-Paul is Jenny Le Roux's all-vegan gallery cafe on Rue des Faures, serving Indonesian-leaning vegan plates like Nasi Goreng.
Tip: Open Mon-Sat 12:00-14:30 and 19:00-21:30 plus Sunday brunch 11:30-14:30; book a courtyard table for weekend brunch.
Dis Leur on Rue du Loup in Bordeaux is the 100 percent vegan bistro that adapts French bistro tradition to seasonal plant-based menus rotating monthly.
Tip: Closed Sunday and Monday; the prix-fixe dinner is the format Oct-May, and tapas-only seatings replace it from June through mid-September.
Resto et Cie in Bordeaux's Saint-Pierre is the all-vegan cafe-restaurant on Rue Lecocq, with organic plant-based plates, vegan brunch and a small gluten-free.
Tip: Lunch menus around €16 with starter and main; the vegan cheesecake is the dessert worth ordering twice.
Casa Gaia in Bordeaux's Saint-Pierre is the vegetarian-friendly Mediterranean room near the Grosse Cloche, with organic Aquitaine produce, vegetable-led.
Tip: Sit in the courtyard at lunch; the €18 tapas selection is the easiest vegetarian meal in central Bordeaux.
Au Nouveau Monde in Bordeaux's Saint-Pierre is the organic Quebecois brewpub on Rue des Boucheries, with house-brewed organic beer, vegetarian and vegan.
Tip: Lunch sets stay around €14 with a vegan option; the vegan poutine with seitan and tofu cheese is the easiest order off the regular menu.
La Toque Cuivree in Bordeaux's Place Gambetta keeps a small gluten-free canele line on top of the standard production, with the same caramelised exterior.
Tip: Gluten-free canele stocks early on Saturdays; ask at the counter for the dedicated batch which is produced separately.
