ro.bo

ro·bo takes its name from Robot, the dog whose disappearance in 1940 led to the discovery of the Lascaux cave. The kitchen is led by Nick Honeyman alongside partner Sina Honeyman; Sina is of German origin and a trained sommelière offering wine knowledge and pairing advice. The owners’ previous venture, Le Petit Léon in neighbouring Saint-Léon-sur-Vézère, holds one Michelin star, and ro·bo is presented as a creative, Michelin-selected establishment that runs a Test Kitchen evening to share current projects and new ideas. The restaurant invites guests to a spirit of discovery; the cuisine is modern and creative, combining local ingredients with a sense of exploration. Menus are seasonal and regularly changed, and the style fuses classic French technique with innovative presentations and tasting-menu formats. Nick Honeyman is the chef; Australian born in South Africa, he has lived in New Zealand for more than 15 years and brings a signature style blending classic French technique with innovation and refinement. Specialties include a 5-course tasting menu; tartlet & ceviche; oyster with leek; trout with cauliflower; bar (sea bass) with celeriac; pintade (guinea fowl) with mushroom.