布里特酒店 Rennes Cesson - Le Floréal

When a talented chef from Rennes, Virginie Giboire, embraces her roots (or "Racines"), the result is pleasing, contemporary cuisine in the form of elegant dishes. Boasting an impressive wealth of experience (of which we will only mention her stints alongside Guy Martin and Thierry Marx who, she says, "taught her everything"), she delivers clever and well-defined cuisine that always hits the mark, proposed in a short menu. Interesting interplays of textures, subtle marriages of flavours, and always the finest ingredients, often from small-scale Breton producers. All served up in a lovely, brigh

(Temporarily closed, reopening planned for mid-September) “Cooking has always been a means of travel for me”, explains chef Julien Lemarié, who has plied his trade in London, Tokyo and Singapore. At his restaurant, Ima, which means “now” in Japanese, this talented culinary technician conjures up instinctive cuisine showcased on tasting menus that combine subtlety with regional and Asian influences. Lemarié enhances his dishes with broths, infusions, spices, aromatic plants and algae. And for those keen to enjoy the full Japanese experience, make sure you take a seat at the bar. It's now your t

A vibrant, indulgent homage to the Brittany he knows and loves! Thriving in his native region, Ronan Kervarrec eschews trends in a bid to tell his personal and professional story through food. The culinary tale he conjures up here features buckwheat, buttermilk, fish, shellfish, butter, seaweed, gavotte (a thin, crispy pancake), chouchen (a local form of mead) and sablé breton. In tribute to his father, who was a saucier at the George V, the chef expertly executes a range of jus and sauces, which vary from intense to subtly flavoured. Floor to ceiling windows give onto a terrace overlooking th

The secret behind the Zest’s success is market-fresh cooking, original recipes dusted with exotic notes, spices and seasonings, a delightfully friendly vibe and in summertime, a riverside patio on the banks of the Vilaine. Slick service with a smile.

The epitome of a friendly neighbourhood bistro steeped in an irresistible buzzy vibe. Fezi means "home-made" in Brittany's Gallo language. Cédric Bruneau, the young owner-chef, prepares tasty, straightforward, market-fresh cuisine, favouring regional ingredients. Natural and biodynamic wines.

The name hints at an abundance of food, drink and fun with friends, a promise that is kept within the stone walls of this bistro with an open kitchen and a few seats at the counter. The lunchtime and evening menus offer dishes ranging from roast pak choi, paprika sabayon and roasted hazelnut to skate wing, citrus butter, cream of celery, smoked Jerusalem artichoke, chestnuts and a langoustine jus – or plates to share washed down with a well-curated list of biodynamic or natural wines. Fresh ingredients, fine craftsmanship and overflowing with vibrant flavours and skill.

Tucked away in a narrow pedestrian street in the city centre, this restaurant is run by siblings Maxime (in the kitchen) and Estelle Besnier (front of house). In a pleasant, colourful space (white beams, whitewashed walls, mirrors, stone and brick fireplace, original hardwood floors), this chef has a sure touch, preparing dishes with precision, generosity and a sense of indulgence: chicken oyster with cream of mushroom; hake, potatoes, chorizo and samphire; coconut, kiwi and sorrel. The lunchtime set menu is excellent value for money. A truly joyful dining experience.