亨利四世公寓

In a former textile mill on the banks of the Sèvre Nantaise, diners can enjoy a smart brasserie interior (red velvour banquette seating, bay windows) and the chef's delicious repertoire of dishes, which are full of flavour and lovingly prepared. Last but not least, service courtesy of a young and dynamic team.

Xavier Giraudet, chef at La Robe, has opened a second establishment in a bistro vein. Diners know they are in safe hands here as they tuck into traditional, flavourful and generous cuisine: succulent and aromatic pâté en croûte, melt-in-the-mouth black pudding with mashed potatoes, and a dessert inspired by the Paris-Brest, which is as indulgent as they come. You get up from your table with a smile on your face and your finances intact, thanks to the affordable set menus at lunch and dinner. A bright and modern setting; friendly service from the cheerful waitstaff.

The Papin couple have set up their contemporary restaurant in a tastefully renovated old building marrying rustic and chic elements. An open kitchen, exposed beams and raw materials make for an inviting space, in which the chef, a farmer's son and tireless traveller, showcases modern cuisine inspired by his experiences in London, Montreal and Tokyo. Local produce, seafood influences and creative touches are perfectly expressed in refined dishes, such as tempura oysters or delicious pork secreto with clams and artichokes.

Grape vines are a prominent feature of this converted wine storehouse, which sports a pleasant rustic vibe. The food juggles appetisingly between textbook tradition and modern influences: cumin-flavoured velvety carrots, confit of poultry gizzards and gorgonzola crumble; fillet of ling, cream of garden sorrel and seasonal veggies… The menu changes once a fortnight. Fine local Val de Loire wines at prices that make sense. Service with a smile.

The fine dining restaurant of this charming hotel has two plush, stylish dining areas, where guests savour elegant and appetising cuisine that reflects the zeitgeist. Influenced by the region's terroir, the dishes showcase the chef's craftsmanship, particularly in the realm of sauces and jus. The wine list features very reasonable entry-level prices and a fine selection of regional tipples. The service team is unfailingly warm and affable. Brasserie Constance is a more relaxed venue serving traditional cuisine in an atmosphere of simplicity and conviviality.

Olivier Guenoun, chef of this family business since 2010, crafts recipes that appeal to modern tastebuds in a menu dotted with daily specials that vary with market availability. Just like the regulars to the Pelican, open your beak wide to sample a slice of Nantais cake, a ubiquitous regional classic, treated to a new twist with roast pineapple and a mojito sorbet!

The brasserie of this hotel that has been tastefully refurbished from top to bottom, is set up in a space that is flooded with light through a beautiful glass roof and bay windows overlooking the swimming pool and grounds. The chef presents a menu that combines traditional dishes (e.g. pâté en croûte, egg mayonnaise, fish with beurre blanc sauce, Loire fish quenelle with crayfish bisque) with more modern recipes. We also like the attractive wine list with (very) reasonable prices, especially for the wines from the region.