Omnivore

Omnivore in Pau is a small modern restaurant offering a sincere approach to contemporary French cooking. The restaurant holds a Michelin Bib Gourmand and maintains a wine list oriented toward organic wines, alongside a selection of non‑alcoholic options. The dining room is relaxed, simple and convivial, suitable for friends, couples, families or business lunches. Service is informal and welcoming, led by Anaïs. The kitchen focuses on local, fresh products from the terroir, worked with passion and simplicity to produce dishes described as modern, generous and full of flavour; the cuisine is rooted in terroir and seasonal, using locally sourced ingredients prepared simply. Dishes are made on site and the menu blends contemporary techniques with straightforward, tasty presentations that highlight both meat and vegetable preparations alongside market fish. Stéphane Cunin, originally from the Vosges, studied and began his culinary career there before opening Omnivore at age 33; the team celebrates ten years of service in 2025. Specialties: Ségala calves' head with gribiche, horseradish ice and parmesan crisp; Savoy fondue ravioli with creamy sauce and Jerusalem artichoke chips; perfect egg with Parmesan siphon and caramelized onions; smoked and roasted sirloin with cauliflower, broccoli and black garlic hummus; fresh market fish with confit fennel, potato siphon and fish soup; Guanaja chocolate ganache with miso, caramelised dried fruits and praline milk.