BK

Chef Annett Teich’s love of special meats is clearly reflected on restaurant BK’s 3- and 4-course menu. On here, you can find dishes such as ribeye of the Livar dry-aged pig, and 120-days-matured picanha of the Rubia Gallega. As well as the cod steak confit with olive oil from Château Saint Louis, soya beans, Catalan pancetta croutons, kalamansi emulsion, cumin, and pink garlic.

BK restaurant is situated in Montagnac, between the cities of Béziers and Montpellier in southern France. In this area, you’ll find a plethora of vineyards and wineries that you can visit. For example, you can embark on a guided tour of the Château Saint Martin de la Garrigue. This impressive estate includes a 16th-century Renaissance-style castle with a charming 9th-century chapel inside. Other remarkable sights in the area are the Pezenas Market and the cross-country lagoons of Étang de Thau (also known as Bassin de Thau). You can also plan a city trip to Montpellier or Béziers.