Colombelles

Abbey of Sainte-Trinité

Worship3.9 km

abbey located in Calvados, in France

Castle of Caen

Historic4.6 km

French castle located in Caen

Church of Saint-Pierre

Worship4.5 km

Roman Catholic church in Caen, France

Church of Saint-Jean de Caen

Worship4.3 km

Catholic church in Caen, France

Musée des Beaux-Arts de Caen

Museum4.5 km

Art museum in Caen, France

Musée de Normandie

Museum4.7 km

museum in Caen, France

Château d'eau d'Hérouville-Saint-Clair

Historic3.6 km

Parc Michel d'Ornano

Park3.6 km

park in France

Synagogue of Caen

Worship4.5 km

synagogue located in Calvados, in France

Église du Vieux Saint-Sauveur

Worship5.0 km

church located in Calvados, in France

Château d'eau de la Guérinière

Historic4.3 km

place Saint-Pierre

Landmark4.5 km

square in Caen, France

L'Espérance - Stéphane Carbone

Restaurant€€2.0 km

Treat yourself to a gourmet country getaway a stone's throw from Caen, in Stéphane Carbone's ruddy terracotta-coloured establishment. The chef, something of a local celebrity, rustles up traditional dishes with a modern twist. A case in point: lightly seared scallops, veg, a spicy cracker and a beetroot and ginger emulsion. Each table commands a fine view of the canal.

À Contre Sens

Restaurant€€€3.7 km

Anthony Caillot's waterfront restaurant on the Presqu’île of Caen, overlooking the Bassin Saint-Pierre marina, is depicted by a stylish, trendy decor. The chef signs a several-course set menu starring Normandy produce courtesy of inventive, bold recipes: raviole of duck foie gras in a strawberry-spiked stock; red mullet with a crispy skin, cauliflower mousseline and yuzu-laced sabayon; barbecued lamb, carrots in orange blossom water and a spicy seasoning.

Stéphane Carbone

Restaurant€€€4.0 km

Just a stone's throw from the marina, in the bustling hub of Caen life, chef Stéphane Carbone explores France's terroirs, from Normandy and the Lyonnais to Bresse (where he grew up and learned to cook) to his parents' and grandparents' native Calabria. Using the freshest ingredients, he serves modern cuisine with a dash of creativity, proceeding according to the mood on any given day. Signature dishes are available à la carte, including the heart sweetbread cooked in a sauté pan or the Caribbean chocolate shell with a hot chocolate velouté… To be enjoyed in the contemporary dining area, from w

Le Bouchon du Vaugueux

Restaurant€€4.4 km

Behind a simple exterior is this bistro with the soul of a true bouchon lyonnais (counter, cheek - to - jowl dining). That said, the chef does not limit himself to tradition and adorns his dishes with more modern ideas. Nice selection of wines from producers.

Augia

Restaurant€€4.4 km

In the heart of Le Vaugueux, an area of Caen beloved of tourists, a stone's throw from the castle, this restaurant takes the Latin name of the Pays d'Auge, birthplace of chef Grégoire James. The interior elegantly blends old-world charm – exposed beams, half-timbering and Caen stone – with refined contemporary furnishings. The modern cuisine takes the form of a concise menu, featuring local producers and organic ingredients (pea tartlet, goat's cheese, fresh herbs; Bayeux pork, sautéed potatoes, grilled courgettes, reduced jus). In fine weather, the patio terrace to the rear of the restaurant

Séquence

Restaurant€€€4.4 km

Chef Antoine Triquet may have an unusual career path (which led him from insurance to cooking), but the culinary fundamentals are present and correct! Ingredients are carefully selected to put the spotlight on local producers, nature and the seasons, and the cooking is always on point... This is modern, clear and uncluttered cuisine with a sincere, even generous approach! At dinnertime, the set menu is divided into three sequences, each featuring a given ingredient prepared in three different ways, which allows them to use the ingredient in its entirety. For example, veal: veal croquette, vite

Le Dauphin

Restaurant€€€4.8 km

This place is just the ticket for fans of Normandy's specialities: oysters from the bay of Isigny - sur - Mer, Swiss Normandy pigeon, and Vire andouille sausage. The onus is on ingredients from the region but the chef also knows how to compose more original recipes. Elegant and bright decor.