A convivial Périgord restaurant in the heart of Sarlat's medieval center, offering the full range of local specialties in a warm stone-vaulted room. The tourist-friendly menu nonetheless uses quality local produce, and the generous portions of duck, walnut salad, and crème brûlée à la truffe represent good value.
Le Sarladais is one of the central dining options in Sarlat-la-Canéda, the most-visited medieval town in the Dordogne and the tourism capital of Périgord Noir. The restaurant occupies a stone-vaulted room in the heart of the old town, a few steps from the Place de la Liberté and the town's market square, and its menu represents the recognizable canon of Périgord cuisine—the dishes visitors come to the Dordogne specifically to eat. The kitchen works from local suppliers: duck farms in the Sarladais, walnut orchards on the surrounding hillsides, and the truffle markets of Sarlat in season. The result is a menu that reads consistently from year to year—salade sarladaise (potatoes sautéed in duck fat with duck gizzards and walnuts), foie gras in multiple preparations, duck confit with sauce piquante, magret de canard with Périgord truffle butter, and a crème brûlée enriched with truffle in season. The portions are generous—a point of pride in Périgord cooking. The room itself is warm and atmospheric: exposed stone, heavy beamed ceilings, candlelight, and the particular stone-and-wood smell of a properly old Périgord building. The wine list covers Bergerac, Pécharmant, and Monbazillac with sensible choices at each price level. Sarlat is at its busiest from June through September when the medieval town can feel overwhelmed by visitors; Le Sarladais is particularly busy at these times and booking is essential.
Signature dishes
- Salade aux Noix du Périgord — €12
- Confit de Canard — €22
Good to know
- Known for
- Périgord classics in a medieval setting
- Hours
- 12PM-2:30PM & 7PM-10PM daily (Apr-Oct)
Location
2 Rue Albéric Cahuet, 24200 Sarlat-la-Canéda
44.8894, 1.2179 View on map
Highlights
- Stone-vaulted medieval dining room in the heart of Sarlat-la-Canéda's old town—one of Périgord's most atmospheric settings
- Salade sarladaise—potatoes in duck fat with gizzards and walnuts—the definitive Périgord starter
- Duck confit, magret de canard, and seasonal truffle preparations from local Sarladais suppliers
- Generous Périgord portions—a tradition in the region's cooking
- Bergerac and Pécharmant wine list covering the Dordogne's own appellations
Tips for visiting
- Book in advance for July and August—Sarlat's medieval streets are packed in peak season and the restaurant fills nightly.
- The salade sarladaise is the correct way to begin—potatoes cooked in duck fat are the taste of the Dordogne in one dish.
- Ask for the truffle supplement on the magret if available—in truffle season (December–March) the kitchen adds fresh shavings.
- The lunch service is quieter and allows a more relaxed meal than the busy evening service.
- Sarlat's Saturday market is one of France's finest—combine it with a market lunch here before exploring the old town.
Accessibility
The restaurant is accessed through Sarlat's medieval old town streets, which are largely cobbled and have some steps and uneven surfaces. The restaurant itself is on the ground floor of a medieval building with a small step at the entrance. The interior stone floors are even. Guests arriving by wheelchair should use the accessible route via Rue de la République and contact the restaurant in advance.
Frequently asked questions
Is Le Sarladais primarily for tourists or do locals eat here too?
Like most restaurants in Sarlat's old town, the majority of customers are visitors to the region. The cooking is genuine and uses quality local produce; it is not a tourist trap in terms of food quality, though the atmosphere is oriented toward visitors rather than locals who tend to dine in the surrounding villages.
When is truffle season and does Le Sarladais serve fresh truffle?
Périgord black truffle season runs from December through February, peaking in January. During this period, the kitchen incorporates fresh truffle into several dishes. Outside of season, preserved truffle and truffle products are used.
What is the approximate cost per person?
A three-course dinner averages €35–€50 per person before wine. The duck confit or magret mains are typically €20–€28. A bottle of Bergerac rouge costs €25–€35.