Saint-Martin-de-Ré is a historic commune situated on the Île de Ré in the Charente-Maritime department of western France. As one of the ten communes comprising the island, it serves as a key destination for frequent-flyer hotel travelers seeking a blend of coastal relaxation and cultural heritage. The town is renowned for its impressive fortifications, designed by the military engineer Vauban between 1681 and 1685. These structures, recognized for their testimony to Vauban’s work and their profound influence on military strategy and architecture over the following two centuries, were inscribed on the UNESCO World Heritage List in 2008. For hotel guests, the fortified center offers a unique architectural backdrop, while the surrounding island provides access to serene beaches and traditional maritime culture. This guide outlines the best areas to stay and practical insights for navigating this picturesque French destination.
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It is highly recommended to base yourself in the old town center, enclosed by Vauban's fortifications. Staying within these historic walls allows for easy walking access to major attractions, restaurants, and shops. This area offers a tranquil atmosphere rich in history, making it ideal for travelers who wish to immerse themselves in the unique architectural and cultural ambiance of the commune.
The Île de Ré is connected to the mainland by bridges, eliminating the need for ferries. Transportation on the island primarily relies on bicycles and public buses. The compact nature of the fortified old town makes it highly walkable. Since there is no airport on the island, travelers typically fly into nearby hubs such as La Rochelle or Bordeaux and then transfer via road to reach Saint-Martin-de-Ré.
Summer is the peak season for visiting Saint-Martin-de-Ré, offering pleasant weather and vibrant beach activities. This period allows travelers to fully appreciate the grandeur of the Vauban fortifications and experience the lively seaside resort atmosphere. Spring and autumn provide a quieter alternative with fewer crowds, appealing to those seeking a more peaceful stay while still enjoying mild temperatures suitable for exploring the historic sites.
This shipowner's house on the pretty little port dates back to 1652. With wood panelling, a fireplace and old hardwood floors, the well-kept interior is inviting… but in fine weather, the terrace beckons. The menu is an ode to local fishing and the place is renowned for the excellent quality of its fish – the place to eat on the island!
WebsiteBoasting an idyllic location in the port of Saint-Martin-de-Ré, a tasteful seaside theme sets the tone of this chic brasserie. The score showcases top-drawer ingredients, crafted deftly and precisely, enhanced with a scattering of new takes on pedigree family favourites, like snails or sole meunière, together with dishes to share (turbot or aged rib of beef). The superb lounge-cum-patio and cocktail bar are justly popular. On-the-ball service.
WebsiteOn the old port, this restaurant (fronted by a pleasant terrace) belongs to the island's select club of restaurants that are open all year round. In the kitchen, an iconic chef, Philippe Tredgeu (previously of Entredgeu and Les Cocottes in Paris), fine-tunes cuisine that oozes Parisian flair. Top-notch ingredients, seasonal produce and indulgent recipes are the order of the day: smoked mackerel and leek tempura, succulent pâté en croûte, a veal loaf with a blanquette sauce or a citrus-laced rum baba to die for! Bliss from start to finish.
Website(Temporarily closed) Friendly and attractive, this pocket handkerchief restaurant instantly makes you feel at home. The concise, appetising menu showcases island produce with a weakness for seafood, illustrated by the flawlessly cooked monkfish, flanked by a chardonnay-flavoured sabayon and white asparagus. Intelligently curated wine list, the occasional inventive note and a scattering of thoughtful attentions.
WebsiteBeautifully located on Sainte-Marie-de-Ré market square, this laidback eatery offers bistronomic fare with a distinct preference for local veg from mainly organic small market gardeners. The frequently changing concise menu stars seasonal ingredients, together with local fish and offal. Everything is fresh, well executed and good value for money, illustrated by a tender slab of pearlescent haddock or a 64°C poached egg in a creamy mushroom sauce topped with crispy bacon pieces.
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