At the top of a hill, surrounded by the Bergerac vineyards, next to the ruins of a windmill, this beautiful, opulent restaurant affords unforgettable views of the surroundings. Chef Damien Fagette promotes the local produce of the Périgord by working with Blonde d'Aquitaine beef, foie gras and free-range Périgord chicken. Prepared with great care and skill, his contemporary cuisine is a succulent alliance of fine ingredients, accurate cooking and well-defined flavours. Grilled squid, shallot with red wine and chorizo churros; variations on lamb (roasted saddle, confit shoulder rissole and leg marinated kebab-style); warm Grand Marnier soufflé. A wonderful experience.