布里特海岸酒店

Théo Hervy, from Cherbourg in Normandy, and Fanny Hervy, an authentic Catalan from the Pyrénées-Orientales, have merged their regions – Nor(mandy) + Cat(alonia) – in the name of their shared passion for good food. The lunch set menu, which is simple but very well executed using quality ingredients from the region and surrounding area, is unbeatable value: cauliflower, herring; whiting, mashed potatoes, vegetables and sorrel cream; raspberry tartlet and strudel. It's not until the more ambitious dinner that the couple combine ingredients from Normandy and Catalonia. In this compact restaurant,

In this picturesque village bistro complete with a wine shop, chef Lionel Cotentin (what a coincidence!) draws on his strong culinary background and premium local produce – organic market garden vegetables, small-scale fishing – to whip up a concise, seasonal menu. The cuisine is modern, meticulous and forthright: home-smoked mackerel, stracciatella and basil-flavoured olive oil sauce; loin of ling, Carnaroli risotto and beurre blanc. Cheerful, spot on service and sensible prices.

Chef Frédéric Michel opened this delightful restaurant in his home town with his wife Manuella. He cooks up fresh and bold dishes, precisely cooked and with well-defined flavours, relying as much as possible on short supply chains (local fish and market gardening, Normandy beef).

Make your way upstairs from the Capucines Brasserie, overlooking the castle of Saint Lô, to this understated, plush establishment. Back in his hometown, Mickaël Marion unveils his keen grasp of inventive cuisine. A steadfast champion of local produce, he frequently forages wild plants and herbs and grows his own veg. His deft score delicately showcases the region’s ingredients: scallops roasted in butter, monkfish served with garden leeks and curly kale. Start the meal with brioche smoked in apple wood and butter laced in the scent of woodruff. Sensitive, distinctive cooking throbbing with fla

This charming old seaside villa, now a hotel-restaurant, boasts a prime location a stone's throw from Barneville's expansive beach and views of the Channel Islands in the distance. Diners are well looked after in the spacious dining area that exudes a holiday ambience. The concise menu, which changes daily – freshness guaranteed! – features precise, straightforward dishes. We enjoyed soft-boiled egg and smoked herring, hake in a butter emulsion with smoked herring roe, and a seasonal dessert pairing strawberry and mint. The set menu, available at lunchtime and in the evening, is an absolute st

If you have something special to celebrate, this marble-fronted restaurant inside The Club Hotel & Spa is the place to come – and cocktails in the bar are all part of the experience. It’s a chic place, where bright linen-clad tables stand out against dimly lit, dark wood walls. Eye-catching dishes offer natural, well-balanced flavours and an occasional hint of playfulness, while the kitchen clearly understands how to use techniques to enhance rather than overshadow the fine produce. Go for the tasting menu inspired by the chef's travels, with accompanying wines.

Pierre and Lydie reign over the revolving bridge in a swish, modern edifice whose glazed walls command a matchless view of the harbour. Where better to do justice to the catch from small boats, lobsters and shellfish from Cotentin, so beloved of the chef? The entirely meat-free menu focuses on surgically and delicately prepared seafood, sprinkled with creativity and the odd distinctive Japanese touch: squid and shiitake, mushroom and soy stock; compote of vanilla-laced apples, ice cream with unpasteurised cream and yuzu-spiked caramel.