Manoir de l'As de Trèfle

In an ideal location in the heart of the old town, this restaurant has three areas: the main dining room with a view into the kitchen, a pleasantly secluded terrace and Le Balcon de l'Odas, a private lounge with a view of the cathedral. Chef Suzanne Da Silva's resolutely seasonal cuisine boldly draws on her origins in the north of France and ingredients from Normandy's terroir: vegetables from a market gardener in the Eure, farmhouse cream, organic mushrooms from a local mushroom farm, bread made by a Meilleur Ouvrier de France in Rouen, and fish from nearby fish markets. She puts it all to go

A former Top Chef contestant, who hails from the South of France, has set up shop in this half-timbered house on Place de la Pucelle. In a contemporary bistro, which still boasts its period beams, the chef orchestrates an enticing lineup: squid tagliatelle, carbonara with guanciale; flame-licked horse mackerel, confit aubergines and pesto rosso; dark chocolate and praliné mousse, smoked fleur de sel, Espelette pepper and peanut ice cream. A savvy modern spin, seasonal ingredients and a more ambitious evening lineup set the scene.

On a picturesque pedestrian street in a district packed with antique dealers bang in the heart of historic Rouen, this trendy bistro serves delicate, tasty cuisine. Examples include the catch of the day, savory-flavoured veggies and a hollandaise sauce perfumed with trout roe; tartlet of raw cocoa, frothy praline and caramelised peanut ice cream… The chef’s deft hand can be tasted in the painstakingly selected ingredients and expertly curated recipes that allow the ingredients to shout their name in a feast of felicitous flavours. Meals are served in a contemporary interior and in a recently o

In a cobbled lane opposite the church, Église St Maclou, a new gourmet haven awaits foodies in the historical heart of Rouen. Japanese chef Takahiro Oikawa, a devotee of French gastronomy, cooks up his brand of seasonal French cuisine, infused with Japanese accents. He crafts wonderfully vibrant no-nonsense dishes, such as pâté en croûte with confit octopus and yuzu, aubergine-miso dip, karaage-style veal sweetbreads, followed by silky custard tart for dessert: this chef has mastered every aspect of his art.

A stone's throw from Place du Vieux-Marché, this navy-blue shopfront catches the eye. A couple of industry professionals, Laure Touyre on the restaurant floor and Brice Legrand in the kitchen, specialise in accomplished modern cuisine. The streamlined menu focuses on just a few dishes, allowing the chef to cook market-fresh dishes using top-notch produce, such as line-caught meagre with carrots, white asparagus, yuzu and Normandy saffron – delicious and full of flavour. A contemporary bistro with a clear sense of identity; friendly, smiling service.

Between the River Seine and the cathedral, this restaurant sports a black and red geometrical design. The son of a market gardener with a passion for veg, the chef infuses his cuisine with flavours in the zeitgeist. He gives free rein to his imagination and creativity in a carte blanche menu: beetroot, hibiscus and smoked cream; seabass, Pontoise cabbage and a spicy hollandaise.