Villa Pinewood

Villa Pinewood, Landscape-Inspired Cooking in the Montagne Noire

Villa Pinewood is a Michelin-starred fine-dining restaurant in Payrin, in France’s Tarn department, between Mazamet and Castres. The restaurant describes its approach as œno-gastronomy, bringing food and wine together in one experience. Anne and Thomas Cabrol lead the project and personally serve a very small number of guests.

The cooking is presented as a translation of the Causse and Montagne Noire landscape. Thomas Cabrol creates the dishes, while Anne Cabrol handles the wine pairings. Before this project, wine was the through line in their careers, earning them international recognition in the field.

A Single Menu Inspired by the Wild

The restaurant serves one tasting menu, called Menu PINEWØOD, conceived as a surprise and made up of about a dozen “places,” or courses. It draws on wild foraging, forest mushrooms, and products from responsible local producers. The menu cannot be adapted for special diets, allergies, or restrictions, and dishes cannot be changed or substituted.

Wine pairings are chosen in the moment to complement the menu, as tailored matches rather than a fixed list. The menu price is listed in the relevant section of the website.

Nearby Producers and Suppliers

The restaurant’s sourcing philosophy centers on proximity and seasonality. Suppliers listed by the restaurant include:

• Josette, a botanist who gathers wild herbs and flowers around the villa.
• Didier, a mycologist who forages for forest mushrooms six months a year.
• Valériane and Thomas, who grow vegetables using permaculture in the village of Payrin.
• Microfiltered spring water from the Issalès and Peyre streams.
• Local organic growers of grains, oilseeds, and fruit.
• Magali, who raises free-range Causse lamb.
• Cyril, who raises woolly pigs through agroforestry silvopasture.
• Neighbors Sébastien and Cédric, who raise calves and cattle.
• Pigeons from Mont Royal, a few kilometers away.
• Eggs from the restaurant’s own chickens.
• Foie gras from Ferme du Verdanel.
• Insect-fed freshwater fish raised 12 minutes from the restaurant: salmon trout, brown trout, and Arctic char prepared using ikejime.

Counter Service and the Dining Experience

The experience unfolds at a kitchen counter inspired by Japanese traditions, where diners can watch the preparation and talk about wines, ingredients, and dishes. Seating is limited to 14, with no individual tables. Reservations are accepted for even-numbered parties of two, four, or six. Seating is assigned before each service, and guest preferences are not guaranteed. The counter can also be booked privately.

Recognition in the Wine World

The restaurant lists these awards and distinctions in its history in wine:

• World’s Best Wine Bar three times: 2017, 2018, and 2019.
• World’s Best Wine-by-the-Glass List twice: 2018 and 2019.
• Europe’s Best Wine Bar four times: 2016–2019.
• Five Wine Spectator Best of Award of Excellence awards: 2015–2019.
• Vinexpo recognition for Best International Wine List: 2015.

Reservations, Payment, and Policies

Reservations are made only through the website’s online form; phone and email reservations are not accepted. A bank card is required to guarantee a reservation. The menu is paid for online, while drinks are paid for at the restaurant by card only; Visa, Mastercard, and American Express are accepted.

There are two cancellation options. With the cancellation option, guests may change the date or receive a full refund up to 24 hours ahead, provided they select the option when booking. Without it, changes or full refunds are available up to eight days ahead. After that point, or in case of a no-show, menus are nonrefundable, though seats may be transferred to other adults.

The œno-gastronomic table is for adults only. The restaurant does not offer rooms, but provides information on 24 accommodations within 15 kilometers and works with Domaine de Bonnery, five minutes away, which offers VTC car service.

Hours and Service

Dinner is served Thursday, Friday, and Saturday; lunch is served Sunday. All guests are seated at the same time: 7:15 p.m. for dinner and 12:15 p.m. for lunch. The restaurant serves one set menu at a communal table and does not accept late arrivals. When room pickups apply, they take place after dinner, with checkout before 10:30 a.m.

Location and Contact

590 Chemin du Nègre, 81660 Payrin · Phone: 06 38 35 62 62 · Hours: Dinner Thursday–Saturday at 7:15 p.m.; lunch Sunday at 12:15 p.m.