金针花酒店

The restaurant of Hotel Castelbrac is named after the boat of Commander Charcot, a famous polar explorer. Born in Dinan, chef Julien Hennote has also explored other culinary universes, from the French Riviera to Polynesia. His cooking is testament to his fondness for produce of the local terroir and for sustainable coastal fishing (such as hand-dived scallops and abalone, lobster and seaweed) – demonstrating his respect for resources. His ambitious and elegant dishes abound with flavour; the desserts are wickedly decadent. Cosy dining area and panoramic terrace overlooking the sea, with Saint

Breizh Café is the result of a stroke of genius: the idea of mixing Breton traditions with the Japanese flair for presentation. Inviting modern decor with a counter facing the open kitchen, as in Japan. Local ingredients (100% organic buckwheat, oysters from Cancale, butter from Bordier) and a few contemporary touches, such as buckwheat pancakes rolled up like maki. Good choice of ciders.

Welcome to Caroline and Étienne Corson's eminently hospitable eatery! She is in charge of proceedings front of house and extends a warm welcome; the chef's cooking is a masterclass in showcasing Brittany's fine, seasonal ingredients, which are spotlighted in dishes such as slow-cooked egg, Jerusalem artichoke cream and foie gras royale; lamb confit, seasonal vegetables and a reduced jus... Booking is recommended, as seating is limited in the inviting little dining room.

Within the city walls, a handful of tables set up on the pavement; inside, a compact, contemporary space with a corrugated iron wall section and the menu featuring on enamelled tiles: this house (doma in Slavonic) catches the eye and whets the appetite! Colourful dishes that showcase the season.

In the heart of Saint Malo, a professional couple whips up wholesome traditional cuisine crafted sincerely and at sensible prices: tacos of spider crab; scallops, parsley butter and Jerusalem artichoke; rice pudding, grapefruit and pistachios. A pleasant location, a cheerful bistro spirit and invariably packed to the seams!

Welcome to this cheerful wine bar in the heart of the illustrious historic walled city. The owner-sommelier, proud to be a “born and bred” Breton, scours France to unearth excellent tipples. In the kitchen, her husband celebrates local produce: mackerel, leeks and ginger; loin of cod with a seaweed butter and artichoke cream.

Opposite the Halle au Blé in Saint-Malo, this little crêperie is not to be missed. It serves classic galettes (buckwheat pancakes), as well as more original recipes: the "langouille" galette is with pork tongue; the "Grain Noir" with Breton trout, fresh goat's cheese, crunchy vegetables and lemon; the "Ty Nevez" with andouille from Dinan, egg, Emmental and mustard. They also serve hors d'oeuvre, such as chilli butter and raw cocoa nibs, and salted butter and seaweed tartar. Most of the ingredients are organic; the ciders and wines are natural.