The story
At the heart of Espalion, Maison Burgarella is a family affair. Chef David Burgarella, alongside his wife Katy, runs two distinct dining spaces under one roof. The guiding philosophy is simple: “Renouer avec ses racines, être guidé par l’instinct” – reconnecting with roots, guided by instinct. The cuisine draws deeply from the Aubrac plateau and the Aveyron region, using fresh, seasonal ingredients sourced directly from the market.
On the ground floor, La Table de Romane is a warm, family-friendly brasserie. Named after the Burgarellas’ daughter, it offers generous, classic Aveyron cooking in a convivial setting. Signature dishes include tête de veau roulée with gribiche sauce, a beef burger with homemade fries, and the house’s beloved mille-feuille au praliné. The menu changes with the seasons, always built around local produce. This is the place for an authentic, hearty meal that feels like home.
Upstairs, La Tour is a more refined space where David Burgarella’s creativity takes centre stage. The restaurant has earned a Michelin Recommended distinction, a testament to its inventive, terroir-driven cuisine. Here, the chef composes tasting menus that echo the landscapes of Aubrac. Dishes such as the “Tartine du Montagnard” – a brioche feuilletée with lemon cream and dried beef – and the “Bavaroise de chou-fleur” with local trout showcase his ability to transform regional ingredients into something surprising. The “Écorce d’Arbre” dessert, made with whisky from Aubrac, is a fitting finale.
Whether you choose the lively brasserie or the intimate gastronomic room, Maison Burgarella delivers a genuine taste of southern France. The chef’s commitment to “cuisine maison” means everything is prepared from scratch, with respect for tradition and a touch of modern audacity. It’s a place where the flavours of Aubrac – the legendary cattle, the mountain air, the rich pastures – come to the plate with honesty and elegance.
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