雷泽 最佳餐厅

LuluRouget

★ Michelin€€€€french

Trained under Michel Troisgros, Ludovic Pouzelgues is one of the faces of the city's fine dining revival. A stone's throw from the famous Machines de l'Île, he heads up this restaurant with a pleasing, comfortable and contemporary interior. Here, the finest produce reigns supreme (the fish markets of La Turballe and Le Croisic are nearby); it is prepared with precision and inventiveness to create surprise menus based on what the market has to offer. Modern cuisine that is full of personality: a real success.

🕐 Th-Sa 12:00-13:30, Tu-Sa 19:30-21:00

Omija

★ Michelin€€€€french

In this warm buzzy eatery, chef Romain Bonnet crafts creative surprise menus of Asian inspiration: the ‘omija’ is a Korean fruit, known as the five-flavour berry due to its unique combination of sweet, sour, bitter, salty and pungent flavours. Bonnet is unswerving in his dedication to taste, illustrated by green ‘kombujime’ asparagus flanked by sesame-flavoured ice cream, or squid from la Turballe marinated in Korean pepper. Virtuoso craftsmanship, gutsy stocks and addictive, big-boned sauces. The mainly organic produce is painstakingly sourced (common shrimp from la Cotinière on Oléron Island

🕐 Mo,Tu,Th,Fr 12:00-13:15,20:00-21:15; We 12:00-13:15

L'Atlantide 1874 - Maison Guého

★ Michelin€€€€Modern Cuisine

Overlooking the Loire, this 19C mansion, a landmark of Nantes, commands a sweeping view over the former shipyards. Chef Jean-Yves Guého deftly fashions a banquet of grandiose Gallic classics. Seafood and fish take the limelight, illustrated by a delicate marriage of Breton langoustine and sea urchin or Croisic John Dory confit in butter. The front-of-house team is enthusiastically led by the chef’s daughter, while the well-curated wine list is rich in Loire vintages. Gutsy food in a restful setting – consider us smitten!

🕐 Mo-Sa 12:00-13:30,19:30-21:30; Su off

Freia

★ Michelin€€€french

This greenhouse with timber arches devoted to the goddess Freia is perched on top of a contemporary building. It is the perfect place to grow a garden of aromatic herbs and berries and to admire the panoramic view of Nantes. After the success of Vacarme, Sarah Mainguy crafts poetic and creative cuisine, mainly plant based and scattered with Scandinavian and Asian touches. Each dish is a treasure trove of brainwaves and delicious sauces – cases in point being the white asparagus with a vegetable seaweed XO sauce, or periwinkles with crisp green peas, topped with a glazed gwell snow.

🕐 We-Fr 12:00-13:30,19:00-21:30; Tu,Sa 19:00-21:30

Les Cadets

★ Michelin€€€french

These cadets are brothers who greet diners in a trendy hip interior of 1950s inspiration. Charles and Tristan Bernabé cherry-pick outstanding veggies from local market gardeners and the finest fish from nearby fish markets. They consummately juggle with current trends and their classical training, grandmother's Breton culture, and even their father's pied-noir origins. All of which without ever compromising on the clarity of the dishes or the flavour of the sauces. Examples include cockles from Morbihan, tuberous parsley and black garlic; rack of veal, potatoes and shallots; baked apple, sweet

🕐 Tu-Fr 12:15-14:30,19:15-22:30

P'tite Pomme

必比登€€french

A stone's throw from the Cité des Congrès events venue and the lively rue Fouré, this concrete-clad neo-bistro has an industrial edge. It is run by a couple made up of chef Ruddy Maisonneuve (P'tite Pomme is his nickname) and Juliette Jovelin (front of house). Trained as a pastry chef and previously sous-chef at Lulu Rouget, the chef serves ultra-fresh seasonal cuisine, elevated by local produce – some of the vegetables are supplied by his brother, a farmer and baker. Refined and precise, his vibrant dishes are testament to the work of a true professional: crispy mussels and courgettes with ho

🕐 Tu-Sa 12:00-13:30,20:00-21:30

OBBO

必比登€€french

Antoine Gaudin, previously Alexandre Couillon's pastry chef, and his associate, sommelier and front-of-house manager, Guillaume Claireau, have opened this restaurant-cum-wine bar, where good food and good wine (200 references) go hand in hand. The deceptively casual chef rolls out a banquet of happy combinations and tasty sauces: the carrot, ginger and honey jus on the glazed carrots, served as a starter, is full of oomph, while the satay sauce on the fillet of mullet brilliantly sublimes the fish. The creamy oatmeal dessert is decisive proof that the chef has not lost his touch. In the evenin

🕐 We-Fr 10:30-14:00,18:00-22:00; Sa 18:00-22:30

La Mandale

必比登€international

Picture a Klein blue frontage and a trendy bistro done out with vintage furnishings and decorated with knick-knacks. Packed to the rafters, it has a recipe for success: bright, cheerful cuisine and fresh, flavourful dishes that are an instant hit. Think prawn wontons in tom kha kai sauce with a squid ink crumble, or octopus with 'nduja, baby potatoes and gochujang. The appealing lunchtime menu goes up a gear in the evening, while the atmosphere remains relaxed. With a strong focus on natural wines, the wine list also features some interesting selections.

🕐 Tu-Fr 12:00-13:30, 19:30-21:15; We 12:00-13:30; Mo 19:30-21:15

Meraki

必比登€€french

In this modern bistro, the chef has chosen to focus on plant-based and seafood dishes. Changing on a monthly basis, the set menus showcase the day's catch and local and organic produce. The lunch menu is very affordable; the evening menu is more elaborate. The wine cellar stars Loire labels and focuses on organic and natural wines.

🕐 Mo-Fr 12:00-14:00,18:00-23:00

Lulu le Bistrot

€€french

The building is modern, but inside the establishment the decor leans into an old-fashioned bistro theme, which is also evident in the dishes: eggs mayonnaise, terrine de campagne, steak with peppercorns, chocolate mousse or île flottante. At the helm, chef Ludovic Pouzelgues (Lulu Rouget) spoils diners at this relaxed restaurant in the Création neighbourhood, a stone's throw from the Les Machines de l'Île attraction. At lunchtime, good traditional home cooking is served at wallet-friendly prices, perfect for a meal between visits.

🕐 Tu-Sa 12:00-13:30,19:00-21:30

Bairoz

€€french

Just a stone's throw from the River Loire, this charming, modern restaurant sports a striking decor with pendant lights, wood panelling and exposed stonework. At the helm are chef Estelle Méheust and pastry chef Jérôme Berdelou, both of whom are active in the kitchen as well as the dining room: one starts the service while the starters and main courses are being made, the other taking over when it comes to the desserts. This charming, discreet couple won us over with their market-fresh fare at lunchtime, and their more high-level cuisine at dinner: scallops, onion cream, marjoram fumet; pigeon

🕐 Tu-Sa 12:15-13:30,19:15-21:15; Su 12:30-14:00

Le Lion et l’Agneau

€€french

A lion and a lamb adorn the coat of arms of Auch, which is the birthplace of chef Thierry Lebé. His bistronomic score is founded on top-drawer produce: Janzé chicken, cuttlefish, Pénestin mussels… The lunchtime menu is a steal.

🕐 Tu-Sa 12:00-14:00,19:30-21:30

Les Chants d'Avril

€€french

The enthusiasm of chef Christophe François is infectious. Every day brings his own appealing and confident bistronomy-style take on market-fresh cuisine. Fine ingredients from the region are showcased in surprise set menus (without options), served in a pleasant bistro setting. As for the wine, try some of the surprising picks in their selection, to be tasted blind. A sociable experience!

🕐 Mo-We 12:00-13:30; Th,Fr 12:00-13:30,20:00-21:30

Sépia

€€€french

Lucie Berthier Gembara often has a full house at her stylish bistro on the ground floor of this handsome 18C building. From her time working with Gérald Passedat and Alexandre Mazzia, she has retained a clear sense of creativity and a distinct taste for Mediterranean influences. Her small plates are full of surprises; distinctly playful, they go against the grain in a spirit of unapologetic indulgence. The set menu comes in "animal" and "vegetable" versions at lunch and dinner, with a longer format in the evening.

🕐 Tu-Th 12:30-13:45,20:00-20:45; Fr 12:30-13:45,20:00-20:45; Sa 20:00-21:45

Song, Saveurs & Sens

€€asian, french

Self-taught chef Nhung Phung was born in Vietnam, but grew up in Laos, Cambodia and Thailand. The aromas and perfumes of her childhood have forged her culinary identity: sensitive, intelligent, balanced cuisine, poised between Southeast Asia and France, delicately spicy and crafted with premium produce. The interior sports a striking blend of turquoise, black and wrought iron – a fine setting for a sensibly priced meal.

🕐 Tu-Th 12:00-14:00,19:30-22:30; Fr,Sa 12:00-14:00,19:30-23:00

Thelma

€€french

Chef Jean-François Pantaleon has opened a second restaurant a few metres from Roza, his fine dining restaurant, also in the Graslin area, near the Musée Dobrée archaeology museum. This vintage bistro has a friendly atmosphere where you can enjoy a down-to-earth meal. In addition to the reasonably priced lunch menu, classic suggestions are written on the mirrors: eggs mayonnaise, terrine, calf's head or veal chop with mashed potatoes. The evening menu features additional dishes designed for sharing, although you might not want to. Simple, traditional, well-made food – the perfect complement to

Roza

€€€french

In his restaurant in the centre of Nantes, chef Jean-François Pantaleon expresses his passion for the produce of the Pays de Loire terroir. The wine list gives pride of place to hand-picked small-scale wine producers. The cosy interior and inviting, laid-back atmosphere further add to this delightful dining experience.

🕐 Mo-Fr 12:30-14:00,19:00-22:00

Le Bouchon

€€french

Appetising, up - to - the - minute food, reinvented daily, a prettily appointed interior (terracotta tile floors, old beams and mirrors) and the wonderful terrace, which is a haven of greenery in the town centre. It isn’t difficult to understand why this establishment is so popular with Nantes’ inhabitants!

🕐 Tu-Th 12:00-14:00,19:45-22:00; Fr 12:00-14:00,19:45-22:30; Sa 19:45-22:30

Lamaccotte

€€€french

Generosity, flavour and good ingredients are the elements underpinning Maxime Fillaut's cuisine, which reaps the rewards of his time at La Mare aux Oiseaux and Le Clarence in Paris. The restaurant occupies a modern, light and airy ground-floor space in a stone building in the historical city centre. The menu changes daily, reflecting the produce available at the market, and the dishes are beautifully presented. This is simple and delicious food: fondant home-made gnocchi, vegetable tops and roasted almond pistou; vegetable carbonara, parmesan emulsion, paprika-glazed celery and helianthis; mea

🕐 Mo-Sa 12:00-13:00,19:30-21:30

Pickles

€€€french

This bright, buzzy restaurant run by British chef Dominic Quirke is all about indulgent, forthright flavours. The score is modern with a weakness for vegetables and clearly influenced by the chef’s travels in Asia. The cherry-picked produce errs towards whole animals and local organic growers in a bid to compose visually uncluttered and consummately crafted dishes: pastrami of Jersey beef, parsley, gribiche sauce or Bouaye duck, artichokes and furikake. The friendly, close-knit front-of-house team can be relied upon to provide insightful wine tips. An unfussy vibe paired with a vibrant, spot-o

🕐 Tu-Sa 12:00-14:30,19:30-23:00

Sain

€€french

This restaurant is a café, canteen and grocery shop all in one, combining a relaxed atmosphere with respect for both the produce and the planet when it comes to the food: a stall for organic vegetables from the family farm in Guérande, a shelf of mostly natural wines (to take away) and laid-back service provided by Samuel Huitric. His brother Josselin cooks honest, delicious market-fresh fare that is on point, without beating around the bush: celeriac cream, duck gravlax and walnuts; hake, cauliflower and wild garlic.

🕐 Mo 12:00-14:00; Tu-Th 12:00-14:00,19:00-22-00; Fr 12:00-14:00

L'Océanide

€€seafood

Roasted scallops with cabbage and crunchy buckwheat, red mullet in a shellfish jus... L'Océanide certainly maintains close ties to the sea, although the menu also features duck foie gras simply ‘cuit au naturel’ and veal kidneys sautéed with shallots. Chef David Garrec sources his produce from the famous Talensac Market next-door, hence the unmistakable freshness of the fish! The authentic 1950s vintage interior oozes old-fashioned charm by the bucket load.

🕐 Tu-Sa 12:00-14:00,19:00-21:30

Les Bouteilles

€€french

Next to the Marché de Talensac, an impressive wine bar/bistro: appealing wine - inspired decoration, excellent food based on quality products (Italian cold cuts, rough - and - ready canaille dishes, fresh fish) not forgetting – the clue is in the name – a memorable wine list (1,500 types), with a particular penchant for Burgundy.

🕐 Tu-Fr 09:00-15:00, 18:30-23:00; Sa 18:30-23:00

Gwaien

€€Modern Cuisine

Tucked away on a quiet street in the centre of Nantes, this restaurant bears the Breton name for Audierne, the birthplace of chef-owner Jérémy Guivarch. The tone is set! Expect fish sourced exclusively from sustainable, local fisheries, with surf-and-turf pairings as the mainstay. In the evening, the selection is more ambitious than the simpler lunch set menu (without options) – the beautifully presented dishes showcase his modern, fragrant and flavourful cuisine rooted in local produce sourced from hand-picked suppliers, for example, scallops, onions and meat jus; veal, carrots and bisque… se