The story
On the outskirts of Clermont-Ferrand, in the volcanic landscape of Orcines, Auberge de la Baraque offers a dining experience rooted in sincerity. The team’s philosophy is clear: “Come and taste the flavours of an authentic cuisine, crafted from fresh products worked with passion.” This straightforward promise sets the tone for every meal.
The restaurant is open Thursday through Sunday for lunch and dinner, with a calm, unpretentious atmosphere that suits both a leisurely midday stop and a relaxed evening out. The dining room welcomes guests with warmth, and the service reflects the same care that goes into the kitchen.
The modern cuisine here changes with the seasons, built on carefully sourced ingredients. A Valentine’s menu from 2025 gives a glimpse of the kitchen’s ambition: a pressed foie gras and prune starter with a reduction of Maury Mas Amiel, followed by pan-fried scallops and tortellini with a root vegetable emulsion and black truffle. The main course of veal fillet with morel sauce is classic yet refined, and dessert – a pomegranate and vanilla heart – keeps the focus on clean, balanced flavours.
A takeaway menu from an earlier season featured a pressed salmon two ways with guacamole and corn toast, a piece of beef “Fin gras du Mézenc” with béarnaise sauce, and a strawberry-basil Pavlova. These dishes show a respect for regional produce – the Fin gras du Mézenc is a protected Auvergne beef – and a talent for combining simplicity with finesse.
The Michelin Bib Gourmand 2026 recognises Auberge de la Baraque for good quality, good value cooking. It is a fitting nod to a kitchen that delivers thoughtful modern cuisine without pretension. For those exploring the Auvergne’s volcanic landscapes, this auberge is a reliable and rewarding stop.
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