La Tupina
Bordeaux, France
The read// why locals go
La Tupina has cooked Gascon food over an open fire in Bordeaux since 1968, under Jean-Pierre Xiradakis. The fireplace is the restaurant's engine: meat turns in front of it, hams hang above it, and the smell of duck fat carries out into the Rue Porte de la Monnaie. Xiradakis built the place as an argument for the cooking of the south-west and the menu has never conceded ground — cassoulet, foie gras seared in the pan, entrecôte from the grill. Mains around €35. For anyone working through French regional cooking it is a stop that has to be made, and locals have never surrendered it to the visitors.
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Rue Porte de la Monnaie 6, 33000 — Bordeaux
The read// why locals go
La Tupina has cooked Gascon food over an open fire in Bordeaux since 1968, under Jean-Pierre Xiradakis. The fireplace is the restaurant's engine: meat turns in front of it, hams hang above it, and the smell of duck fat carries out into the Rue Porte de la Monnaie. Xiradakis built the place as an argument for the cooking of the south-west and the menu has never conceded ground — cassoulet, foie gras seared in the pan, entrecôte from the grill. Mains around €35. For anyone working through French regional cooking it is a stop that has to be made, and locals have never surrendered it to the visitors.
