Résidence Pierre & Vacances Premium Le Domaine de Cramphore

A prime example of La Baule’s early-20C seaside architecture, this manor house is home to a hotel and a restaurant appointed in a classical bourgeois style whose windows overlook the grounds and pretty terrace. Local lad Jérémy Coirier draws his inspiration from the region (fish, shellfish, Croisic seaweed, Guérande saffron, Mesquer pigeon) to compose a menu that changes with the seasons.

A restaurant in the Royal Hotel, typical of the large seaside hotels of the early 20C. The cosy wood panelling and the photos of actors by Studio Harcourt recall the atmosphere of the Parisian Fouquet's. The menu is inspired by brasserie fare (seafood, sole meunière, fillet of beef with Béarnaise sauce, andouillette, profiteroles), but there are also light dishes – as you would expect at a seawater therapy resort.

Simplicity and quality are the watchwords here. Seafood ingredients are treated with the utmost respect: appetising when presented on the plate, then nicely prepared by chef Antoine Le Moal. The starter of crab, prawn and lobster is fresh and well seasoned, the skate wing carefully cooked, and the rum baba adds the final flourish of deliciousness. The modern interior is elegant, and the friendly service comes with a smile.

In a traditional salt workers' village in the heart of the salt marshes, this picturesque white house with snug, cosy dining rooms is open for business. Japanese chef Takashi Aoki crafts a creatively subdued Gallic line-up that showcases the season. The wine list is extremely well curated and the vast majority of the wines are available by the glass.

This elegant early-20C villa has been done out in a colourful and cosy style, its large windows commanding views of the verdant gardens. Dining alfresco on the lovely, inviting terrace shaded by parasols and surrounded by trees and flower beds is bliss in summertime. The cuisine is traditional with a contemporary twist.

Founded in 1981 by Mr. and Mrs. Louis, who are now assisted by their daughter Dominique and son-in-law Gérard Samson, L’Océan is a treat for the eye and the palate thanks to the huge conservatory and a menu that stars supremely fresh first-class seafood and fish. The establishment’s timeless signature dishes never fail to deliver: seafood platters, scallops in season, sole meunière or whole seabass in a salt crust (to be shared). We also recommend the big-boned lobster bisque, rich in whole pieces of perfectly cooked lobster and deliciously crunchy croutons. Finish with a wickedly tempting rum

This pleasant eatery on the quayside, opposite the fish market, is managed by two young people with experience in some elite establishments. They propose hearty and meticulously made food that makes good use of regional produce (fish, shellfish and seaweed, of course, but also meat). The lady of the house is a radiant hostess. Smiling staff and attentive service.