The story
In 1940, a dog named Robot disappeared into a hole that led to the discovery of the Lascaux caves. That dog gives this restaurant its name – ro·bo – and sets the tone for a place built on discovery and surprise.
Nick and Sina Honeyman run the kitchen. Nick is an Australian-born South African who lived in New Zealand for over 15 years before moving to the Dordogne. His cooking is grounded in classical French technique but open to reinvention – modern French cuisine that respects tradition while feeling fresh. Sina is a German sommelier who will guide your wine selection with ease.
The couple also operates Le Petit Léon (1 Michelin star) in nearby Saint-Léon-sur-Vézère.
At ro.bo, the menu changes regularly. The current Ro·Bo Menu offers five courses for 90 euros, with dishes like oyster and leek, “eggs & bacon” (their playful take), Périgord cigar, trout with cauliflower, sea bass with celeriac, guinea fowl with mushroom, and a citrus‑persimmon finish. A wine pairing with five glasses is 65 euros.
On Wednesday evenings, the Test Kitchen (70 euros) lets the team experiment with new products and ideas – a chance to share what they are working on.
The restaurant is housed in the Hôtel de Bouilhac, on avenue Professeur-Faurel in Montignac. The bar opens from 16h00, dinner is served Tuesday to Saturday from 19h00 to 20h00, and Saturday lunch from 12h00 to 13h00.
Michelin has recognised ro.bo with a Recommended award, placing it among the noteworthy tables in the Dordogne. It is a place that honours its local roots – both the ingredients from the Périgord and the story of a dog who found a treasure underground.
Recognition
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