After its annual November maintenance break, enjoy breathtaking panoramic views at 2877m all winter long starting Saturday, December 7th, 2024.
Restaurant & Snack
Ting out
The Pic du Midi welcomes you to its table
The mountains of the Pyrenees abound in noble products with exceptional flavours, carefully selected and prepared by the chef at the restaurant at the summit of the Pic du Midi. Imagine savouring an original recipe at an altitude of 2,877 metres, against the backdrop of the majestic Pyrenees mountain range. Enjoying and sharing in the discovery of local gastronomy at the Pic du Midi is an exceptional experience in the image of the site!
You can book a table when you arrive at the summit, but we advise you to book in advance.
You don't want to have lunch at the table and would rather eat in. No problem, we have a Snack/bar offering several types of fast food. The products are always from the region and everything is made on the premises.
Every day from 11:45am to 2:30pm.
Au sommet du Pic du midi
Please note! In order to access the restaurant, you must have a visitor's ticket that is compatible with your booking schedule.
Everyday from 9.30am to 5pm
At the top of the Pic du Midi
For everyone's convenience, picnics are not permitted. In high mountains, remember to limit your impact on the environment (waste).
Products and local partners
Committed to a responsible approach, the chef at 2877, Renaud Lamazère, will be serving homemade dishes made from organic and regional products. The menu also changes with the seasons and the different ingredients available.
Louey, Hautes-Pyrénées
The Porc Noir de Bigorre is the indigenous pig that has been present in the central Pyrenees since time immemorial. An exceptional heritage, it is a pure-bred pig that lives in the wild in its native Bigorre region, on the borders of the Hautes Pyrénées, Gers and Haute-Garonne.
Lau Balagnas, Hautes-Pyrénées
The men and women of the “La Truite des Pyrénées” aquaculture farm in Lau Balagnas (Pyrenees) produce excellent trout by meeting two challenges every day. Integrate the establishment into its environment and use renewable, natural and available resources. They are thus part of sustainable and reasoned aquaculture.
