When excellence becomes friendly
Within an exceptional setting, inside or on the terrace, come savor the bistronomic cuisine of the Clos Syrah. The entire restaurant team will be eager to share its passion for our local produce and the great wines of our region with you.
5 different settings
A bistronomic menu to the delight of epicureans, only 10 minutes from downtown Valence. In a modern and warm setting, discover our chef’s locally sourced and inspired cuisine. The Clos Syrah—it’s the subtle balance between the love of quality products and the art of wellbeing.
September to May: open Monday to Friday for lunch and dinner, as well as Saturday evenings.
June and July: open Monday to Sunday for lunch and dinner, closed for lunch on Saturdays.
August: open Monday to Saturday only in the evenings, as well as Sundays for lunch and dinner.
Come see us in the evenings and enjoy a cocktail or taste a delicious wine in the cozy comfort of our lounge. Make yourself at home in our comfortable couches and share a pleasurable moment with friends, colleagues or collaborators. Our sommelier will advise you on just the right “wine-tapas” combinations. Delectable pleasures, comfort and wellbeing, that’s the spirit of the Clos Syrah.
Whether for lunch or dinner, our sampler plates and the chef’s tapas will make you feel right at home. Happy-hour, sampler plates, tapas and samplings from our wine list… all aficionados love coming back to the table d’hôtes at the Clos Syrah.
Because there are special moments in life that require intimacy and confidentiality, book a private dining room at Clos Syrah and offer you and your guests the very best. Birthdays, retirement parties, sales achievements, engagement parties, weddings, births, baptism, etc, all happy celebrations in Valence are welcome at the Clos Syrah.
On the Menu this Week
Main dish : 19€
Main dish and dessert : 25€
Starter and Main dish : 26€
Start, Main dish and dessert : 30€
Signature dish : 22€
Marinated seafood salad
Iceberg salad and saffron lightened mayonnaise
Powltry liver cake
, served warm with tomatoes with caramelized oinions and basil
Salad of cooked and raw vegetables
quinoa and sweet chili sauce
Meagre pavé cooked a la plancha
asparagus coulis and red wine risotto
Grilled prime cut of Angus beef
provencal’s maître d’hôtel butter and pan fried full of vegetables with parsley
Fregola and pearl barley galette with carrots
seasonal vegetables puree and saffron oil
Dessert from the « carte »
Calabraise-style “Black Angus” beef tartare (200gr)
Minced tomatoes, capers and red onions
Chef Girardini’s sauce
salad of young shoots of Jean Luc Raillon
- Daily – June and July
- Monday to Friday – September to May
Saturday evenings – September to May
Boulevard Pierre Tezier – 26000 Valence
Tél. + 126.96.36.199.52.52
Fax. + 188.8.131.52.27.37
NB: fermeture annuelle du restaurant : congés d’hiver 2 semaines entre Noël et Jour de l’An