This shipowner's house on the pretty little port dates back to 1652. With wood panelling, a fireplace and old hardwood floors, the well-kept interior is inviting… but in fine weather, the terrace beckons. The menu is an ode to local fishing and the place is renowned for the excellent quality of its fish – the place to eat on the island!
官网(Temporarily closed) Friendly and attractive, this pocket handkerchief restaurant instantly makes you feel at home. The concise, appetising menu showcases island produce with a weakness for seafood, illustrated by the flawlessly cooked monkfish, flanked by a chardonnay-flavoured sabayon and white asparagus. Intelligently curated wine list, the occasional inventive note and a scattering of thoughtful attentions.
官网Boasting an idyllic location in the port of Saint-Martin-de-Ré, a tasteful seaside theme sets the tone of this chic brasserie. The score showcases top-drawer ingredients, crafted deftly and precisely, enhanced with a scattering of new takes on pedigree family favourites, like snails or sole meunière, together with dishes to share (turbot or aged rib of beef). The superb lounge-cum-patio and cocktail bar are justly popular. On-the-ball service.
官网On the old port, this restaurant (fronted by a pleasant terrace) belongs to the island's select club of restaurants that are open all year round. In the kitchen, an iconic chef, Philippe Tredgeu (previously of Entredgeu and Les Cocottes in Paris), fine-tunes cuisine that oozes Parisian flair. Top-notch ingredients, seasonal produce and indulgent recipes are the order of the day: smoked mackerel and leek tempura, succulent pâté en croûte, a veal loaf with a blanquette sauce or a citrus-laced rum baba to die for! Bliss from start to finish.
官网Beautifully located on Sainte-Marie-de-Ré market square, this laidback eatery offers bistronomic fare with a distinct preference for local veg from mainly organic small market gardeners. The frequently changing concise menu stars seasonal ingredients, together with local fish and offal. Everything is fresh, well executed and good value for money, illustrated by a tender slab of pearlescent haddock or a 64°C poached egg in a creamy mushroom sauce topped with crispy bacon pieces.
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