Esplanade
Make sure your room overlooks the Dordogne—the expansive view is what really makes this hotel special. Rooms are small and traditional, and the location on the edge of a pretty square is perfect. Worthy chef Pascal Bouland creates such specialties as foie de canard in pot-au-feu, and all kinds of truffle-filled dishes. The restaurant does not serve dinner or lunch on Monday or Tuesday and summer hours vary, so be sure to call in advance.
