Chez TROTRO

In the heart of medieval Dinan, this modern bistro sports wood furnishings, oak parquet flooring, a fireplace and a view of the kitchen from the dinky dining room. Vibrant, often surf ‘n turf recipes set the culinary scene: lobster, green peas and strawberries, mullet, black pudding and figs; raspberries, red pepper sorbet and chiffon cake…

This crêperie at the foot of the church serves crispy golden-brown galettes typical of the Gallo region. These buckwheat pancakes are topped with produce from neighbouring farms: vegetables from La Matz, milk from La Renaudais, fresh goat's cheese from Pleudihen, andouille from Dinan and charcuterie from La Paumerais. The buckwheat is grown on the banks of the Rance. A few brasserie dishes and a selection of ciders round off the menu.

Once a transport café between Saint-Malo and Mont-Saint-Michel, this establishment has been transformed by Marine Hervouet (trained by Alain Passard and Bruno Verjus) and Pascaline Albicini (taught by Robuchon and Etchebest). The premises have been renovated in a bucolic style characterised by exposed stone and contemporary wooden furniture and exude the warmth of a family home. The menu, focused on carefully selected local produce, is exceedingly high calibre. With flambéed tomato compote and a tomato caramel sauce, the vegetable agnolotti impresses with its aromatic depth. The audacious dess

This hostelry founded in 1936 is a fine dining establishment whose delicate, creative recipes celebrate Brittany’s splendid produce: seafood from Saint Malo Bay, lamb from the salt marshes, buckwheat… A gourmet experience in every sense of the word, further enhanced by the chef’s inimitable flair for jus and sauces.

The latest addition to the Maison Tirel-Guérin stable (established back in 1936) is this bistro firmly rooted in the current century, with its lovely choice of materials (light-coloured wood and exposed beams) and its bay windows that invite the light to flood in. The menu, overseen by the chef of the fine dining restaurant, features mouthwatering top-quality ingredients, such as poularde, foie gras and spider crab. The delicious farm-reared pork – grilled belly and a wafer-thin slice of andouille – was a particular hit with its delicious Roscoff onion jus.