Amphitryon

Amphitryon stands in Limoges' historic quarter among half-timbered houses. The restaurant, listed by the Michelin Guide (Cuisine moderne, Selected), offers a modern, inspired take on French gastronomy. It hosts receptions and private events—business meals, seminars, weddings—working to a client's budget. Elegant, cosy dining rooms; in summer, a terrace sits at the foot of the Saint Aurélien chapel. The cuisine is creative and surprising, focused on refined dishes and innovative seasonal recipes driven by market produce, prepared by the chef and team. Amphitryon emphasizes seasonal sourcing and market products, offering set menus and tastings that showcase refined technique, inventive combinations. Chef Olivier Polla began his apprenticeship with Charles Jabet at Hôtel du Commerce de Bourganeuf and worked in Paris at L'Étoile d'Or (Concorde Lafayette), Ledoyen (Ghislaine Arabian), Lucas Carton (Alain Sanderens) and Maison Blanche (José Martinez); he worked with caterer Nomad-food-design and gained experience in Michelin‑distinguished restaurants. Specialties: Carpaccio de foie gras confit au vin rouge, Noix de Saint-Jacques snackés, Filet de veau en nori flambé, Homard rôti flambé à la liqueur de mandarine, Ris de veau caramélisé aux câpres.