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Il était une fois Brocéliande
Saint-Malon-sur-Mel
9.0/ 10Excellent
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
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9.03/10FlyerKey composite
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Rooms & Views
Double Room with Private Bathroom
This double room's special features are the pool with a view and the hot tub. The spacious double room provides soundpro…
Family Double Room
The pool with a view and hot tub are the standout features of this family room. The family room features soundproof wall…
Double Room with Private Bathroom
Guests will have a special experience as this double room provides a pool with a view and a hot tub. The spacious double…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Maison Tiegezh★ MichelinBib Tiegezh means "family" in Breton, which does rather say it all! The chef’s grandparents founded Brittany’s first factory to manufacture fresh pancakes. Today, Baptiste Denieul, a gifted young chef who honed his skills at the Bristol with Éric Frechon, invites you to enter this stylish interior, which provides the perfect foil to his delicate, bang on cuisine: fish, vegetables from the garden and farm produce. His wife Marion puts the final touch to this family melody. Nowadays, Maison Tiegezh boasts a gourmet restaurant, a bistro and also a modern, sophisticated hotel with six rooms for overni21.0km
- Maison Ronan Kervarrec★★ Michelin 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 th31.8km
- Le Relais de la RanceBib This granite building dates back to 1880 but its interior decor is decidedly contemporary. In his cooking, Steven Carré, who earned his stripes at Guy Savoy, Le Bristol, La Tour d'Argent and then in New York, puts his own unique spin on the classics. This young chef's dishes are meticulously prepared: Breton scallop tartare with seaweed, citrus fruit and hazelnuts; beef chuck braised for 12hr, creamy parsnips and confit potatoes; house-made kouign amann, cider caramel and lemon sorbet. Nadège, meanwhile, provides warm and attentive service. The restaurant is very often full!17.7km
- Ima★ Michelin (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 t30.9km
- Racines★ Michelin 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, brigh31.0km
- RécolteBib Take a seasoned, well-travelled chef (Le Chabichou, Saturne), source fresh seasonal ingredients for your bistronomy-style dishes – and there you have it. To be relished in a compact restaurant space with a simple decor (wood-effect tiles and white walls) and open kitchen. The lunch set menu is really good value, with tempting dishes that change every week chalked up on the blackboard – examples include beef tongue, seaweed and buckwheat, or pollock, asparagus and vin jaune sauce.27.3km
- Auberge du Pont d'Acigné★ Michelin On the doorstep of Rennes, in Acigné, this granite building on the banks of the River Vilaine is home to Sylvain and Marie-Pierre Guillemot. Sylvain prides himself on his "instinctive, up-to-the-minute cuisine" and aims to showcase the knowhow of cherry-picked local producers and growers. His beautifully plated dishes celebrate first-class ingredients such as pollock, spring asparagus or onion ravioles. The stylish interior leads out onto a sunny terrace overlooking the river, while the pleasant, spot-on service further adds to the pleasure of this gourmet interlude. First class wine cellar.42.2km
- YOKOBib This is the more casual offshoot of chef Julien Lemarié's MICHELIN-starred, Japanese-inspired restaurant (IMA). Lunch features an affordable set menu composed of classics such as okonomiyaki or a crisp vegetable salad with sesame seeds. In the evening, the kitchen delivers contemporary dishes in which local produce meets Asian seasonings – think pearly John Dory with cauliflower and shichimi, shredded guinea fowl with shiitake mushrooms and other recipes with a savvy twist. Service with a smile.30.9km
- Breizh Café RennesBib Why change a formula that works? Bertrand Larcher, the man who introduced the Breton crêpe to Japan, has set up shop in Rennes, a stone's throw from the city's Marché des Lices. The setting is a modern, industrial-style space with an open kitchen. The ingredients for success are still the same: high-quality produce that is predominantly organic (stone-ground wheat grown in Brittany, buckwheat flour milled in Vitré, organic eggs, artisanal Basque charcuterie from Pierre Oteiza). Alongside the classic galettes (buckwheat pancakes), there are more original iterations, some with a Japanese twist, 31.0km
- La Petite OurseBib At this restaurant, Charlotte is in charge front of house while Germain cooks up good, generous food made with quality regional – and mainly organic – ingredients. Without sidelining poultry or fish, vegetables do take centre stage: white asparagus, sunflower seed praline and preserved lemon; steamed egg, buckwheat cream, roasted vegetable juice and chard stalks; fennel vanilla cake, lemon cream and preserved orange zest. Reservations are essential, as the people of Rennes have realised they are on to a good thing, with reasonable prices to boot!31.0km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Roazhon Park football stadium in Rennes, France28.8km
- Rennes Cathedral Roman Catholic cathedral in Rennes, France31.0km
- Basilique Saint-Sauveur de Rennes church building in Rennes, Bretagne, France31.1km
- Musée des Beaux-Arts de Rennes fine arts museum in Rennes, France31.6km
- parc du Thabor urban park in Rennes, France32.0km
- Museum of Brittany museum in Rennes, France31.6km
- Saint George Palace abbey located in Ille-et-Vilaine, in France31.7km
- Rennes Opera house Opera house in Rennes31.3km
Attraction data from Wikidata (CC0) — reference only.
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