Ô Moulin

A seasoned couple has transformed a charming Périgord mill – a water-powered sawmill, to be precise – into a peaceful country eatery. The stream that drives the cogs can be seen beneath the restaurant’s glazed floor. The gifted chef rustles up lip-smacking food that is very much in tune with the era – e.g. duo of veal (braised and roasted in juniper), with a jus spiked in gin from a local distillery (Ort). The terrace is refreshingly shaded, while the proprietress provides attentive service.