Le Chien de Pavlov is a bistronomic restaurant in Saint Pierre, Bordeaux.
Editorially verified May 21, 2026 by Elliot Marsh, TableJourney editor. Source.
3 hours
Check out our French cooking classes in Bordeaux: an experience that mixes tradition and modernity. Learn the techniques of chefs in a friendly, gourmet, and warm atmosphere.
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Discover the beauty of Saint-Émilion on a private wine tour from Bordeaux. Visit a Grand Cru Classé winery, taste exceptional wines, and explore the charming medieval ...
Day trip · 8.5 hours
Explore prestigious estates, learn about vinification techniques, and stroll through the medieval village's cobbled streets, all while enjoying personalized attention ...
Address: 45 Rue de la Devise, 33000 Bordeaux
Restaurant Ishikawa on Rue du Ha in central Bordeaux is chef Yugo Ishikawa's elongated minimalist Japanese room, with Ginza-trained technique applied.
SignatureTonkatsu shoulder of pork in breadcrumbs, Tuna tataki with ponzu oroshi, Tsukemono pickled vegetables
TipThe daily specials board changes with the morning market; book the bar counter for a clear view of the kitchen pass.
OST in Bordeaux's Saint-Pierre is the modern French and Asian-influenced kitchen near Place du Palais run by chefs back from Hong Kong, with shareable plates.
SignatureAsian-influenced French tasting, Shared plates
TipOrder family-style; the wine list leans towards Loire and Jura over Bordeaux, which is unusual for the neighbourhood.
Le 1544 in Bordeaux's Place de la Bourse is the first-floor bistronomic sibling to L'Observatoire du Gabriel, with a Southwest French menu and the same Place.
SignatureSouthwest French market plates, Aquitaine produce
TipSit at a window for the Miroir d'Eau view; the €42 lunch menu is the cheapest way to eat in the Le Gabriel building.
La Brasserie Bordelaise in Bordeaux's Saint-Pierre is the all-day brasserie on Rue Saint-Remi with the city's most quoted entrecote a la bordelaise.
SignatureEntrecote a la bordelaise, Plateau de fruits de mer, Cannele de Bordeaux
TipOrder the entrecote with the marrow bone; the cellar tour before lunch is free if you ask the maitre d'hotel.
Restaurant Ishikawa on Rue du Ha in central Bordeaux is chef Yugo Ishikawa's elongated minimalist Japanese room, with Ginza-trained technique applied.
SignatureTonkatsu shoulder of pork in breadcrumbs, Tuna tataki with ponzu oroshi, Tsukemono pickled vegetables
TipThe 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.
SignatureArcachon oysters, Belon oysters, Plateau de fruits de mer
TipBelon oysters run €45 a dozen, the Arcachons closer to €18; a half-bottle of Entre-deux-Mers is the locals' pairing.
Zephirine on Rue Abbe de l'Epee is chef Romain Corbiere's urban inn and gourmet counter, opened November 2021 in the former Garopapilles courtyard space.
SignatureShort market menu, Three-mains choice, Seasonal appetisers
TipThe single menu has appetisers to share, a choice of meat-fish-vegetarian main and a desserts board; the €30 lunch menu is the value entry.
OST in Bordeaux's Saint-Pierre is the modern French and Asian-influenced kitchen near Place du Palais run by chefs back from Hong Kong, with shareable plates.
SignatureAsian-influenced French tasting, Shared plates
TipOrder family-style; the wine list leans towards Loire and Jura over Bordeaux, which is unusual for the neighbourhood.
Le 1544 in Bordeaux's Place de la Bourse is the first-floor bistronomic sibling to L'Observatoire du Gabriel, with a Southwest French menu and the same Place.
SignatureSouthwest French market plates, Aquitaine produce
TipSit at a window for the Miroir d'Eau view; the €42 lunch menu is the cheapest way to eat in the Le Gabriel building.
La Brasserie Bordelaise in Bordeaux's Saint-Pierre is the all-day brasserie on Rue Saint-Remi with the city's most quoted entrecote a la bordelaise.
SignatureEntrecote a la bordelaise, Plateau de fruits de mer, Cannele de Bordeaux
TipOrder the entrecote with the marrow bone; the cellar tour before lunch is free if you ask the maitre d'hotel.
