La Tupina is a french regional restaurant in Saint Pierre, Bordeaux.
La Tupina in Bordeaux's Saint-Pierre district is the southwestern French institution founded by Jean-Pierre Xiradakis in 1968, now led by chef Franck Audu.
Editorially verified May 21, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Entrecote a la bordelaise, Tricandilles, Sanguette
Tip: Sit near the open fire for the tricandilles; the lunch formula is a serious value if you book ahead for noon on a weekday.
Address: 6 Rue Porte de la Monnaie, 33800 Bordeaux
Le Petit Commerce in Bordeaux's Saint-Pierre is the Rue du Parlement seafood institution, with raw oysters from Arcachon and grilled fish from the Atlantic.
Signature: Atlantic oysters, Grilled sardines, Lampreys in season
Tip: Order the oysters by the half-dozen and the grilled pulpitos; the terrace gets the most light from 12:30 onwards.
Soif in Bordeaux's Saint-Pierre is Cecile Lambre and Nico Lefevre's natural-wine and small-plate bistro on Rue du Cancera, with around 350 low-intervention.
Signature: Pate en croute, Calf's head ravigote, Charcuterie boards
Tip: Pull up a stool at the windowed wine collection; the chalkboard menu changes daily and runs until they sell out.
Le Chien de Pavlov in Bordeaux's Saint-Pierre is the cozy bistronomic room on Rue de la Devise with antique furniture, Tiffany lights and a market-driven.
Signature: Daily market tasting menu, Seasonal small plates
Tip: Sunday brunch from 11:30 is the easiest walk-in; the kitchen rewards diners who order the surprise menu over a la carte.
Restaurant Ishikawa on Rue du Ha in central Bordeaux is chef Yugo Ishikawa's elongated minimalist Japanese room, with Ginza-trained technique applied.
Signature: Tonkatsu shoulder of pork in breadcrumbs, Tuna tataki with ponzu oroshi, Tsukemono pickled vegetables
Tip: The daily specials board changes with the morning market; book the bar counter for a clear view of the kitchen pass.
Le Petit Commerce in Bordeaux's Saint-Pierre is the Rue du Parlement seafood institution, with raw oysters from Arcachon and grilled fish from the Atlantic.
Signature: Atlantic oysters, Grilled sardines, Lampreys in season
Tip: Order the oysters by the half-dozen and the grilled pulpitos; the terrace gets the most light from 12:30 onwards.
Soif in Bordeaux's Saint-Pierre is Cecile Lambre and Nico Lefevre's natural-wine and small-plate bistro on Rue du Cancera, with around 350 low-intervention.
Signature: Pate en croute, Calf's head ravigote, Charcuterie boards
Tip: Pull up a stool at the windowed wine collection; the chalkboard menu changes daily and runs until they sell out.
Symbiose in Bordeaux's Chartrons is the bistronomic dining room and speakeasy on Quai des Chartrons, run by four young partners with seasonal small plates.
Signature: Tasting menu, Sea-driven small plates, Speakeasy cocktails
Tip: Book the dinner sitting; the cocktail bar behind the bookshelf takes walk-ins only and stays open until 01:00.
Le Chien de Pavlov in Bordeaux's Saint-Pierre is the cozy bistronomic room on Rue de la Devise with antique furniture, Tiffany lights and a market-driven.
Signature: Daily market tasting menu, Seasonal small plates
Tip: Sunday brunch from 11:30 is the easiest walk-in; the kitchen rewards diners who order the surprise menu over a la carte.
Restaurant Ishikawa on Rue du Ha in central Bordeaux is chef Yugo Ishikawa's elongated minimalist Japanese room, with Ginza-trained technique applied.
Signature: Tonkatsu shoulder of pork in breadcrumbs, Tuna tataki with ponzu oroshi, Tsukemono pickled vegetables
Tip: The daily specials board changes with the morning market; book the bar counter for a clear view of the kitchen pass.
La Boite a Huitres in Bordeaux's Cours du Chapeau Rouge is the historic oyster house steps from the Grand Theatre, with a sloped terrace and oysters.
Signature: Arcachon oysters, Belon oysters, Plateau de fruits de mer
Tip: Belon oysters run €45 a dozen, the Arcachons closer to €18; a half-bottle of Entre-deux-Mers is the locals' pairing.
