Restaurant in Bordeaux, France
Serious vegetable cooking worth a special booking.
Cent33 is Bordeaux's most technically focused vegetable-driven kitchen, earning back-to-back Michelin Plates (2024–2025) and a 4.8 Google rating from over 900 diners. At €€€, it delivers creative cooking with a clear point of view. Book for a special occasion or a considered dinner when the cooking itself is the point.
If you are in Bordeaux for a special meal and want a kitchen that takes vegetables seriously as a main event rather than an afterthought, Cent33 is the right booking. Chef Fabien Beaufour's vegetable-focused creative menu has earned consecutive Michelin Plates (2024 and 2025) and a 4.8 Google rating across over 900 reviews, which is a meaningful signal of consistency. This is a €€€ restaurant, so the price asks for commitment, but the cooking justifies it for the right diner. Book here for a celebratory dinner, a considered date, or any occasion where you want the kitchen to do something technically ambitious with ingredients most restaurants treat as garnish.
Cent33 sits at 133 Rue du Jardin Public in one of Bordeaux's more composed residential neighbourhoods, close enough to the city centre to be convenient and far enough from the tourist circuit to feel like a local discovery. The address itself is the name: a simple, direct signal that there is no theatrical concept at play here, just serious cooking in a specific place.
The kitchen's focus is vegetables, handled with the kind of technical precision that makes the category genuinely compelling. Michelin's assessors singled out the cooking with back-to-back Plate recognition, describing carrots, ceps, cauliflower, and celeriac prepared in ways that reframe each ingredient rather than merely presenting it. That assessment, combined with a near-perfect Google score from a large sample of diners, suggests this is not a one-visit anomaly. The consistency is part of the value proposition.
Chef Nicolas Gautier leads the restaurant, with Fabien Beaufour identified as the vegetable chef driving the kitchen's specific point of view. The creative approach here is rooted in extracting maximum flavour from plant-based ingredients rather than substituting or approximating meat-based cooking. If you compare this approach to what French vegetable-focused kitchens have achieved at the highest levels, such as Arpège in Paris or the vegetable-forward sequences at Mirazur in Menton, Cent33 is operating in that philosophical tradition at a more accessible price point and without the months-long wait.
For Bordeaux specifically, the creative vegetable format puts Cent33 in a distinct position. The city's dining identity has long been anchored to wine-country proteins and classic Gascon cooking, so a kitchen that makes celeriac the centrepiece of a course and earns Michelin recognition for it is doing something with genuine conviction. This is not a vegetarian restaurant by restriction; it is a restaurant that has chosen vegetables as its creative medium. That distinction matters when you are deciding whether to book.
At €€€ pricing, you are in the same tier as Le Chapon Fin, Bordeaux's grand historic dining room, and Racines by Daniel Gallacher. Against those options, Cent33 offers a more singular culinary point of view. It is the right choice if the cooking itself is the reason for the dinner, rather than the room or the occasion framing.
Booking is direct. There is no report of extreme wait times or a difficult reservation system, and the restaurant does not appear on the circuit of venues where you need to plan months in advance. For a celebratory dinner in Bordeaux, booking two to three weeks out should be sufficient in most periods, though weekend tables in peak summer and harvest season (September to October, when Bordeaux sees significant visitor traffic around the wine trade) may tighten. If your dates are fixed, book as early as you can confirm them rather than waiting.
The neighbourhood around Rue du Jardin Public is calm and walkable. If you are staying in central Bordeaux, this is an easy dinner destination. For a broader look at where to stay or what else to do while you are in the city, see our full Bordeaux hotels guide, our full Bordeaux bars guide, and our full Bordeaux wineries guide. If you want to compare Cent33 against the full range of Bordeaux restaurant options before committing, our full Bordeaux restaurants guide covers the category in depth.
For context on how France's most technically serious vegetable-focused kitchens operate at higher price points, Arpège remains the benchmark. At the creative end of the French regional spectrum, Flocons de Sel in Megève and Bras in Laguiole offer comparably thoughtful approaches to local and seasonal ingredients, though at different price levels and geographies. Cent33 belongs in that conversation.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Cent33 | Creative | €€€ | A nice restaurant in a nice neighbourhood of Bordeaux! Our visit to this vegetable restaurant is one to remember. Everything here revolves around taste, passion and enjoyment! Vegetable chef Fabien Beaufour and his team are good at what they do and you can taste it. Carrots to lick your fingers off, ceps with a tasty extra touch, cauliflower like we've never tasted it before and celeriac as a full-fledged delicacy! Are you in Bordeaux? Definitely a must. Definitely worth 3 radishes !; Category: Remarkable; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Le Pressoir d'Argent - Gordon Ramsay | Modern Cuisine | €€€€ | Michelin 2 Star | Unknown | — |
| La Tupina | French Bistro, Traditional Cuisine | €€ | World's 50 Best | Unknown | — |
| Ishikawa | Kaiseki, Japanese | €€ | Unknown | — | |
| Le Chapon Fin | French, Modern Cuisine | €€€ | Unknown | — | |
| Amicis | Creative | €€€€ | Michelin 1 Star | Unknown | — |
Key differences to consider before you reserve.
No group-specific information is confirmed for Cent33. Given the address at 133 Rue du Jardin Public and the restaurant's creative, vegetable-focused format, it is worth contacting the venue directly to ask about table configuration before booking a party larger than four. Tasting-menu kitchens of this style typically handle groups best when the whole table takes the same menu.
Cent33's kitchen is built around vegetables, so guests who avoid meat are well served by default. The Michelin-recognised team under chef Fabien Beaufour works with plant produce as the main event, not a workaround. For specific allergens or intolerances, contact the restaurant ahead of your visit — this level of kitchen generally adapts when given notice.
Cent33 holds a Michelin Plate and sits in a composed Bordeaux neighbourhood, so a relaxed but considered approach to dress fits the context. Think neat casual to smart casual: no need for a tie, but you will feel underdressed in shorts. The creative format signals a dining room that takes food seriously without demanding formality.
If vegetable-led cooking is your format, yes. Michelin's 2024 and 2025 Plate recognition and the Michelin inspector note singling out carrots, ceps, cauliflower, and celeriac all point to a kitchen that earns its price at €€€. If you want a protein-led tasting format, Cent33 is not the right choice — look at Le Chapon Fin instead.
For a classic Bordeaux splurge, Le Pressoir d'Argent delivers the prestige-room experience at a higher price. La Tupina is the practical pick for traditional, meat-heavy Gascon cooking at a lower spend. Le Chapon Fin offers a historic tasting-menu setting if you want a grander room. Cent33 is the clearest option specifically for creative, vegetable-centred cooking in the city.
Yes, with the right expectations. At €€€ per head, Michelin Plate recognition, and a kitchen focused on precision and flavour rather than luxury theatre, Cent33 suits a celebratory dinner where the food is the point. For occasions where room grandeur or a famous name matters as much as the plate, Le Chapon Fin or Le Pressoir d'Argent may land better.
At €€€, Cent33 is priced in line with Bordeaux's serious dining tier, and the Michelin Plate across two consecutive years backs up the spend. The kitchen's vegetable-first approach means you are paying for craft rather than premium ingredients in the conventional sense — which makes it good value if that cooking style appeals to you, and a harder sell if it does not. Against La Tupina at a lower price point, Cent33 charges more but offers a markedly different, more considered format.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
