四桨酒店

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.

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

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.

This town house, outside the centre of Caen, is almost on the doorstep of the Abbaye-aux-Hommes. Olivier Barbarin, an experienced chef who is no stranger to fine dining, concocts food that resembles his character – uninhibited and appetising, including a nod to his native Auvergne – the purple walls evoke volcanic rock like pozzolan. Bargain priced lunch deal, and the dinner tasting menu changes depending on the market and the chef’s mood.

Not far from the stunning Abbaye aux Hommes, this small restaurant is the domain of chef Maxime Le Gallo (previously of Château d'Audrieu, Manoir du Lys). He prepares mouth-watering dishes celebrating the Normandy terroir. His dishes are often enhanced by a touch of creativity, as is the case in the starter of Coco de Paimpol beans, Vire andouille sausage and seaweed, or the main combining pork loin, celery and liquorice. Simple yet complex!

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

After a stint at L'Espérance in Hérouville-Saint-Clair, chef Kim Ortin opened his first restaurant with his partner Hélène on this spot not far from the Abbaye aux Hommes. In this compact bistro designed for food lovers, he does not directly reference his Caribbean origins, but rather draws on his many travels to concoct his well-constructed contemporary cuisine: tuna tataki with poppy seeds and wasabi mayonnaise; rosemary-infused cod, sweet potato purée with vanilla, grilled chorizo cream. For all that, the chef doesn't forget the comforting classics: roasted farmhouse Camembert; beef fillet