We had the chance to celebrate my 40 years birthday. My husband chose this restaurant after looking…read moreat several place recommended by the Michelin Guide around Lourdes but also because of the Saint Martin family tradition in defending local state of the art regional cuisine. The Saint Martin family was wonderful with us (from booking to making sure that our lunch was perfect). Adrien, one of Mr Saint Martin's son help my husband to book a private dinning room and prepared with his brother Alexis and his father Jean-Pierre the birthday tasting menu called "revisited creation and tradition": - Foie gras with truffles - Lobsters - Choice between "Pigeon Farci aux Cepes" or "Carre de Porc de Bigorre". This is an exceptional place, being originally from the region, we came back to live in France after 7 years in the US and are used to this regional cuisine. In short, this place is "must go" if you have the opportunity to visit Saint Savin.

From the owner: Dans son Village typiquement pyrénéen, entouré de montagnes, Jean-Pierre Saint-Martin aime…read mores'inspirer des vieilles recettes où se mèlent les saveurs des plantes de montagne, du porc noir de Bigorre, mais aussi du moelleux haicot tarbais où de l'oignon doux de Trébons. Chambres de charme.

Wonderful food, an amazing view and such friendly service even when we were a bit late for Saturday…read morelunch. I would definitely go back, as the pasta carbonara was divine!

La Tasca is one of the better dining options in Luz but is certainly not a stellar address. The…read morespace is quite nice, with a front terrace, a big bar with occasional live bands, and a back dining area with a sky roof. The food is very heavy, mostly grilled meats, fondue, burgers, and composed plates with "Spanish" influence, like the assiette espagnole which consists of three fried eggs, French fries, cured ham and salad. Never saw anything like that in Spain, but I'm certainly no expert! There was a change in ownership a year or so ago and a British couple now runs the place. As a result, there's a chicken curry surprisingly on the menu which is decent but pricey for 15€. Ever since they took ownership of the place, the desserts, which were once homemade and rather lovely, are pretty bad now. Our half-frozen "tiramisu" was astonishingly inedible. Even though we left the entire cookie-like frozen chocolate crust intact no one inquired as to whether we enjoyed it.

We stayed at this hotel - wonderful hotel. Great secure spot to leave the bikes if you are cycling…read moreand the dinner was spectacular. They also accommodated my husbands request for a vegan dinner. I had the dourade with curried veggies and a tarte tatin. We would have come back a second night but they were full - apparently the tarte tatin used to be a favorite of Lance Armstrong when he trained in the area. Not a bad choice!!

From the owner: Le restaurant existe depuis 1963 et a été entièrement rénové, en 2013, dans un style moderne et…read morecontemporain.

Absolutely outstanding food and service. We found it through Michelin Guide's Bib Gourmand, and the…read morefood, service, and atmosphere were worthy of a Michelin star. Extremely fresh, local produce, paired with excellent cooking. The wine pairing was an absolute steal and complemented the menu perfectly. I highly recommend checking out Au Fond Du Gosier - if this restaurant was in New York it would be twice the price and already have a Michelin star. If we are ever back in the Pyrennes we will be back!

We found a lot of good reviews of this restaurant. We booked a table for two and off we went!…read more The reception was immaculate, really friendly! We were seated a table and a few moments later other people were denied. We were lucky to have the last table! The food was really good and so was the wine. This place is a bit pricy but worth it.

Wonderful friendly multilingual service with indoor and outdoor seating. Homemade Tagliatelli…read moreCarbonara and Tagliatelli Andalusian was awesome! Not expensive. The pizzas are cooked in what looked like a wood fired oven and looked really great. Can't go wrong, especially if you are a cyclist wanting that pre-ride or post-ride carb load.