Planning a trip to France? You're likely dreaming of the food! French cuisine is world-renowned, and dining out is a quintessential part of the experience. But did you know that not every place you eat is simply called a restaurant? The French have a variety of specific terms for different types of eateries, from a casual bistro to a chic brasserie. Knowing the difference will not only help you find the perfect spot for your meal but will also make you sound more like a local. Let's dive into nine different ways to say 'restaurant' in French and discover where you'll be having your next délicieux meal!

1. The standard 'restaurant' – un restaurant

The most direct and widely used word for 'restaurant' in French is, conveniently, un restaurant. As a direct cognate, it's one of the easiest vocabulary words for English speakers to learn and use immediately.

Crucially, restaurant is a masculine noun in French. This means you must always use masculine articles with it.

un restaurant (a restaurant)
le restaurant (the restaurant)

Un restaurant is a versatile, all-purpose term. It can refer to any establishment where you sit down to have a meal, from a casual pizzeria to a high-end gastronomic venue (un restaurant gastronomique). It's the default word you'll hear and use in everyday conversation.

While the spelling is identical, the pronunciation is key. The French 'r' is guttural (produced in the back of the throat), and the '-an' vowel combination is a nasal sound, different from English. Listening to native speakers is the best way to master it.

The plural form is regular and simple to form by adding an 's': des restaurants (some restaurants) or les restaurants (the restaurants). Remember that the final 's' is silent in French pronunciation.

💡 * Nous allons au restaurant pour mon anniversaire.

C'est un restaurant très populaire, il faut réserver.

Paris est une ville avec de nombreux restaurants célèbres.

Je cherche un bon restaurant de fruits de mer.

The casual 'eatery' or 'bistro' – un bistrot

A cornerstone of French daily life and cuisine is the beloved un bistrot, the quintessential casual eatery or bistro.

A bistrot is a small, informal restaurant that typically serves simple, traditional, and hearty French food at moderate prices. It's less formal than a restaurant but more of a dining destination than a café, which primarily focuses on drinks.

The charm of a bistrot lies in its cozy and unpretentious atmosphere. Often family-owned, they feature closely packed tables, a chalkboard menu with daily specials (le plat du jour), and a lively, welcoming vibe.

Unlike a more formal restaurant, a bistrot prides itself on classic, home-style cooking. The focus is on quality ingredients and time-honored recipes rather than elaborate culinary techniques.

The menu in a bistrot is a celebration of French comfort food. You can expect to find classics like steak frites (steak and fries), confit de canard (duck confit), and bœuf bourguignon (beef stew in red wine).

While its exact origin is debated, one popular story claims the word comes from the Russian word 'bystro' (быстро), meaning 'quickly,' shouted by Russian soldiers in Paris in 1814 who wanted to be served fast.

💡 * On va déjeuner dans un petit bistrot du quartier.

J'ai découvert un super bistrot qui sert une cuisine traditionnelle.

Le bistrot du coin est toujours plein à midi.

C'est un bistrot familial, parfait pour un dîner simple.

The 'brewery' that also serves food – une brasserie

When you hear une brasserie in French, you might think of a brewery, and you wouldn't be wrong historically. However, in modern France, it refers to a specific type of restaurant that's a staple of French life, distinct from a typical bistro or restaurant.

A brasserie is a type of large, lively restaurant with a relaxed yet often elegant setting, known for serving traditional French dishes. A key feature is that, unlike many restaurants that close between lunch and dinner, a brasserie often offers continuous service (service continu).

The name comes from the French word brasser, meaning 'to brew.' Originally, brasseries were establishments that brewed their own beer on-site and served it with food. Many were opened by Alsatians who moved to Paris after the Franco-Prussian War in 1870, which is why classic brasserie menus often feature beer and Alsatian dishes like choucroute garnie.

Expect a bustling atmosphere and a menu filled with classics. Common dishes include steak-frites (steak and fries), plateaux de fruits de mer (seafood platters), onion soup, and of course, a good selection of beers and wines. The decor is often traditional, with mirrors, dark wood, and uniformed waiters.

You use brasserie when referring to this specific type of eatery. It implies a place that's generally bigger and perhaps a bit more formal than a bistro, but more relaxed and faster-paced than a high-end restaurant.

💡 * On va dîner dans une brasserie ce soir ? (Shall we have dinner at a brasserie tonight?)

La brasserie du coin sert la meilleure choucroute de la ville. (The local brasserie serves the best choucroute in town.)

J’ai rendez-vous avec mon ami à la Brasserie Lipp à 15h. (I have a meeting with my friend at the Brasserie Lipp at 3 PM.)

Les brasseries sont connues pour leur service rapide et efficace. (Brasseries are known for their fast and efficient service.)

The 'cafeteria' or 'canteen' – une cantine

The 'cafeteria' or 'canteen' – une cantine

Une cantine is the French word for a 'canteen' (UK English) or 'cafeteria' (US English). It typically refers to a dining hall in a specific institution like a school or workplace, where subsidized meals are served to a community.

In France, la cantine is a central part of daily life for students and many employees. It's different from a restaurant because it's not a commercial establishment open to the public but rather a service for a particular group.

The word cantine is a feminine noun. Therefore, it is always preceded by a feminine article, such as une cantine (a cafeteria) or la cantine (the cafeteria).

💡 * Les enfants mangent à la cantine de l'école tous les midis. (The children eat at the school cafeteria every noon.)

La cantine de mon entreprise propose des repas équilibrés. (My company's canteen offers balanced meals.)

Qu'est-ce qu'on mange à la cantine aujourd'hui ? (What are we eating at the cafeteria today?)

Je n'aime pas beaucoup la nourriture de la cantine. (I don't really like the food from the canteen.)

The 'inn' or 'tavern' – une auberge

The 'inn' or 'tavern' – une auberge

Une auberge translates to an 'inn' or 'tavern.' It typically refers to a rustic, often rural, establishment that offers lodging and food, evoking a more traditional or historical feel than a modern hôtel.

The term carries a connotation of coziness, charm, and authenticity. Think of a countryside inn with a fireplace, wooden beams, and hearty, traditional food. It’s less about luxury and more about a warm, welcoming experience.

While it has historical roots, the word is still used today, especially for establishments that want to emphasize a traditional, rustic, or regional character. A specific modern term is une auberge de jeunesse, which means 'youth hostel.'

The key difference lies in the atmosphere and scale. An hôtel is a general term for a hotel of any size or style, while an auberge is typically smaller, more intimate, and has a distinctively traditional or rustic character.

💡 * Nous avons passé la nuit dans une charmante auberge de campagne. (We spent the night in a charming country inn.)

L'auberge servait un excellent dîner régional. (The inn served an excellent regional dinner.)

Cette auberge de jeunesse est très populaire auprès des randonneurs. (This youth hostel is very popular with hikers.)

On a réservé une chambre dans une auberge près du lac. (We booked a room in an inn near the lake.)

The 'snack bar' or 'quick bite' place – un casse-croûte

The term casse-croûte is a compound word that literally means 'break-crust,' from the verb casser (to break) and la croûte (the crust of bread). This paints a perfect picture of its function: a quick, simple meal, much like breaking off a piece of baguette for a snack.

Primarily, un casse-croûte refers to a physical place. It's a small, informal eatery, snack bar, or roadside stand where you can get an inexpensive and fast meal. Think simple sandwiches (jambon-beurre), hot dogs, or fries (frites). It's the French equivalent of a 'snack shack' or a 'greasy spoon'.

The term un casse-croûte can also refer to the snack or light meal itself, not just the establishment. If you pack a sandwich and an apple for lunch, you can call it your casse-croûte. It's any food that's meant to be eaten quickly and informally between main meals.

While you can get a quick bite at a boulangerie (bakery) or a sandwicherie (sandwich shop), the word casse-croûte implies something even more basic, unpretentious, and focused on speed and low cost. It's a term you'll hear across the French-speaking world, especially in Québec where it's a very common name for diners.

💡 * On va s'arrêter au prochain casse-croûte sur l'autoroute.

J'ai juste le temps de prendre un casse-croûte avant de retourner au travail.

Le casse-croûte du village est célèbre pour ses frites.

Pour la randonnée, j'ai préparé un petit casse-croûte avec du fromage et du pain.

The familiar, shortened 'restaurant' (slang) – un resto

In everyday, informal French, the word restaurant is frequently shortened to its slang version, resto. This is an extremely common term you'll hear in casual conversations.

You would use resto when talking with friends, family, or in any relaxed setting. For more formal situations, such as in a business context or in writing, it's better to stick with the full word, restaurant.

The word resto follows the gender of its parent word, restaurant. Therefore, it is a masculine noun. You will always see it as un resto (a restaurant) or le resto (the restaurant).

💡 * On se fait un petit resto ce soir ? (Shall we go to a little restaurant tonight?)

Tu connais un bon resto dans le quartier ? (Do you know a good restaurant in the neighborhood?)

J'ai trouvé un super resto italien près de mon bureau. (I found a great Italian restaurant near my office.)

The 'greasy spoon' or 'dive' (pejorative slang) – un boui-boui

The term un boui-boui is a popular and informal French slang word used to describe a 'greasy spoon,' a 'dive,' or any cheap, run-down eatery.

This word is distinctly pejorative, meaning it has a negative connotation. Calling a restaurant un boui-boui implies it's of low quality, possibly unclean, and generally not a place you'd recommend for a nice meal. It is never a compliment.

You'll hear un boui-boui used in everyday, casual conversation. It's the perfect word to use when you want to complain about a shabby restaurant or describe a place that, while cheap, leaves much to be desired in terms of ambiance and quality.

💡 * On a faim, mais je refuse de manger dans ce boui-boui. (We're hungry, but I refuse to eat in that dive.)

C'est un petit boui-boui de quartier, mais leurs sandwichs sont étonnamment bons. (It's a little neighborhood greasy spoon, but their sandwiches are surprisingly good.)

Le seul endroit ouvert était un vieux boui-boui près de la gare. (The only place open was an old dive near the train station.)

1. Un Routier: The French Truck Stop Restaurant

The French term for a 'truck stop' restaurant is un routier. While it translates loosely to 'trucker' or 'truck stop,' it refers specifically to a type of roadside restaurant that caters to professional truck drivers (chauffeurs routiers). These are not fast-food joints but establishments known for providing hearty, traditional meals.

A routier is a cornerstone of French road culture. They are prized for offering excellent value, with multi-course menus that typically include a starter buffet (buffet d'entrées), a main dish (plat du jour), a cheese course, dessert, and often wine for a very reasonable price. The atmosphere is unpretentious, convivial, and authentically French.

You can often identify an official routier by its iconic red and blue circular logo, which usually says "Les Routiers" and features a stylized truck. They are strategically located along major highways (autoroutes), national roads (routes nationales), and in industrial zones, always with a large parking lot to accommodate semi-trucks.

Even if you're not a truck driver, eating at a routier is a fantastic way to experience an authentic slice of French life. If you want a delicious, filling, and affordable meal away from the typical tourist spots, visiting a routier is a highly recommended cultural and culinary experience.

💡 * On a déjeuné dans un super routier près de Lyon. (We had lunch at a great truck stop restaurant near Lyon.)

Les routiers sont connus pour leur cuisine généreuse et pas chère. (Truck stop restaurants are known for their generous and inexpensive food.)

Mon père, chauffeur routier, connaît les meilleurs routiers de France. (My father, a truck driver, knows the best truck stop restaurants in France.)

Si tu vois beaucoup de camions garés, c'est le signe d'un bon routier. (If you see a lot of trucks parked, it's the sign of a good truck stop restaurant.)

Are there other ways to say 'restaurant' in French?

Our list features the most common ways to describe a place to eat in French, from a simple casse-croûte to an elegant table gastronomique. However, French culinary culture is incredibly rich, with many regional, specialized, and slang terms you might encounter.

You can discover more specific terms by searching online for things like 'où manger à [city name]' or 'spécialités culinaires [region]'. This will often reveal local names for eateries that you won't find in a standard dictionary.

When you come across a new word for a restaurant, pay attention to the context. Is it casual or formal? Does it specialize in a certain type of food? Understanding these nuances is key to using the term correctly.

Immerse yourself in French food culture! As you read menus, watch French cooking shows, or listen to native speakers discuss their favorite spots, you'll naturally pick up on the diverse vocabulary used to talk about food and dining.

For more detailed vocabulary about dining, food, and different types of establishments, the Larousse dictionary entry for restaurant is a fantastic resource to explore.

We hope this guide has been helpful for your future culinary adventures. To finish, let's remember a quote from the famous French chef Paul Bocuse: 'Il n'y a pas de bonne cuisine si au départ elle n'est pas faite par amitié pour celui ou celle à qui elle est destinée.' (There is no good cuisine if it is not first and foremost made with friendship for the person it is intended for.)

'9 ways to say "restaurant" in French'