Buron des Bouals - Reservar uma mesa

To do when it looks beautiful! better book, because it is very often complete! what is not surprising given the idyllic frame, on the plateau surrounded by the superb aubrac we have a breathtaking view of the village of the same name. wooden tables with parasols (the only way to have shadow on this plateau) are arranged along this authentic buron. the food is prepared in very large quantity before us if we arrive early enough (about 12 p.m./12.30 p.m.). the huge gamelle goes from table to tables followed by the trays of Toulouse sausages, all the tables are served as a result because the dish cools very quickly. a second passage is offered to the gourmets! It's so good, how to resist?We've f...

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a new one great after noon spent with friends at the bouals buron. Too bad that the time was not at the rdv!We were able to eat of the "go" food with an excellent and very tender aubrac beef pave. this time, we ate a apricot pie in dessert while the last time it was in the plums. great idea of change!Super team very pleasant! a tip, taste the abrac lemonade with the blueberry.Always an address to be recommended!

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nice break on the plateau of the aubrac, close to the village, a very pleasant lunch break in the bouals buron: aligot made on site and good, sausage, pie. possibility of taking local drinks (marcillac wine, handmade lemonades aveyronnaises), in addition and at all for 15€. Very good, nice welcome, beautiful setting, short, we can only recommend!

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We had lunch in this buron during a motorcycle trip in the aubrac. It is a very good address, authentic and of quality. the food and sausages are delicious, all feet in the grass facing the village of aubrac. The reception and service are very nice too but it is better to book in advance!

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a buron completely in its juice for a meal aligot-sauce we can no longer traditional. the welcome is warm and friendly, attentive, the view of the aubrac to breathe! The kitchen is excellent. only flat, a price quality ratio that could be improved.

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