Roazhon Park
football stadium in Rennes, France
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Fougères
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Nearby attractions
Rennes Cathedral
Roman Catholic cathedral in Rennes, France
Basilique Saint-Sauveur de Rennes
church building in Rennes, Bretagne, France
Musée des Beaux-Arts de Rennes
fine arts museum in Rennes, France
Dol Cathedral
cathedral located in Ille-et-Vilaine, in France
Menhir de Champ-Dolent
menhir in Dol-de-Bretagne, France
parc du Thabor
urban park in Rennes, France
Saint George Palace
abbey located in Ille-et-Vilaine, in France
Museum of Brittany
museum in Rennes, France
Forêt de Rennes
forest in France
Notre-Dame-en-Saint-Melaine
abbatial church located in Ille-et-Vilaine, in France
Rennes Opera house
Opera house in Rennes
Dining
Auberge Sauvage
This charming, rustic16C presbytery in the heart of a photogenic country village on the road to Mont Saint Michel is home to a restaurant flanked by a cottage garden. The latter provides chef Thomas Benady with plenty of produce (veg, fruit, aromatic herbs, flowers…) and inspiration for his single set surprise menu. Benady also works with small local producers and independent fishermen. You can expect a veggie-led, seafood slant presented and plated in a modern, minimalist manner and steeped in the distinctive personality and character of its author. Examples: roast Jerusalem artichoke served
WebsiteL'EssenCiel
This contemporary restaurant serves up a bistronomy menu crafted from fine seasonal produce. The dishes are seamlessly put together and portions are generous – eg trout confit in olive oil, radishes and Breton buttermilk, or pollock with celeriac and hollandaise sauce with salmon roe. The lunch set menu is a real draw.
WebsiteAuberge du Pont d'Acigné
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.
WebsiteEntre Nous
This restaurant is housed in a 16C building on a cobbled street in the town centre. The decor is chock-a-block with charming details: a large fireplace, stone window frames, exposed beams and colossal wooden branches from which the light fixtures hang. Your discreet hostess (who is also the pastry chef) and the chef, who can be seen fully focused and hard at work in the open kitchen, extend a smiling welcome to their guests. The seasons dictate the menu and the lunchtime lineup is a steal.
WebsiteMaison Ronan Kervarrec
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 th
WebsiteLa Table des Pères - Domaine du Château des Pères
The sprawling estate never fails to make an impression: a Classical 18C castle, a 19C water tower, works of art, a hotel made up of futuristic pods fixed to a central metal mast and, finally, the circular restaurant with a living roof that is reminiscent of a flying saucer that has landed in the middle of the vegetable garden. Chef Jérôme Jouadé draws on his true affinity with nature and plants to practise his art here. He also makes the most of a greenhouse, a snail pen and an orchard, and does his own wild picking. Pollack, red meat radish and wild garlic; skate wing, white asparagus from La
WebsiteL'Éveil des Sens
The striking metal fretwork façade of this restaurant on the outskirts of Mayenne is well worth a gander. Once inside, you will be greeted by a tastefully understated snug dining room. It is the stomping ground of a husband-and-wife team, chef Nicolas and Isabelle Nobis, both locals, who honed their skills with Bernard Loiseau and Georges Blanc. Simplicity and natural are the hallmarks of the chef's cooking, who strives to work with plants and vegetables sourced from local producers. The regularly renewed menu reverently respects the seasons.
WebsiteRacines
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, brigh
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