
Traditional restaurant offering local and seasonal cuisine, specializing in dishes like kig ha farz de lotte, using fresh and seasonal products.
+160,000
Total organizations analyzedAnalysis by axis
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Methodology: Score calculated according to 6 CSR themes (Carbon, Biodiversity, Circular Economy, Sustainable Investments, Governance, Social Impact)
Sources: Public data, CSR reports, documented initiatives, official databases
Last update: January 2026
This analysis is not yet available in English. Please see the French version.
Leading organizations
Restaurant Mas de Saporta
A
Traditional restaurant offering homemade dishes made from local and seasonal products.
Restaurant Le Dorlan
B
Traditional restaurant offering a rich and flavorful cuisine with local and seasonal products. Serves appetizers, main courses, homemade desserts, and a variety of local drinks.
Le Casier
B
Creative cuisine restaurant offering seasonal dishes made with fresh local products, including line-caught fish and garden-fresh herbs and flowers.
Initiatives identified among leaders
Utilisation exclusive de produits locaux et de saison pour les plats.
“Le restaurant Mas de Saporta s'engage à sélectionn...” - Restaurant Mas de SaportaPratiques éco-responsables
“Restaurant Le Dorlan met en place des pratiques éc...” - Restaurant Le Dorlan40% of similar organizations communicate on CSR issues
+40 initiatives collected from 50 similar organizations
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