L'Annexe

Within the city walls, a handful of tables set up on the pavement; inside, a compact, contemporary space with a corrugated iron wall section and the menu featuring on enamelled tiles: this house (doma in Slavonic) catches the eye and whets the appetite! Colourful dishes that showcase the season.

Sheltered from St-Malo’s tourist hordes in a district popular with the locals, this handsome contemporary fine dining establishment is the HQ of chef Luc Mobihan, a wizard when it comes to fish, seafood and regional veggies. He finetunes an enticing repertory in the zeitgeist, such as seared scallops with leeks and truffles, or abalone with a garlic foam. Meanwhile, his wife Isabelle gives free rein to her love of table arts and her passion for fine wines (Champagne, Loire, Burgundy, etc.). Suitably slick service.

The restaurant of Hotel Castelbrac is named after the boat of Commander Charcot, a famous polar explorer. Born in Dinan, chef Julien Hennote has also explored other culinary universes, from the French Riviera to Polynesia. His cooking is testament to his fondness for produce of the local terroir and for sustainable coastal fishing (such as hand-dived scallops and abalone, lobster and seaweed) – demonstrating his respect for resources. His ambitious and elegant dishes abound with flavour; the desserts are wickedly decadent. Cosy dining area and panoramic terrace overlooking the sea, with Saint

Breizh Café is the result of a stroke of genius: the idea of mixing Breton traditions with the Japanese flair for presentation. Inviting modern decor with a counter facing the open kitchen, as in Japan. Local ingredients (100% organic buckwheat, oysters from Cancale, butter from Bordier) and a few contemporary touches, such as buckwheat pancakes rolled up like maki. Good choice of ciders.

Welcome to Caroline and Étienne Corson's eminently hospitable eatery! She is in charge of proceedings front of house and extends a warm welcome; the chef's cooking is a masterclass in showcasing Brittany's fine, seasonal ingredients, which are spotlighted in dishes such as slow-cooked egg, Jerusalem artichoke cream and foie gras royale; lamb confit, seasonal vegetables and a reduced jus... Booking is recommended, as seating is limited in the inviting little dining room.

In his "méson" (which means "house" in Gallo, the language of Upper Brittany), the chef-owner goes all out Breton, showcasing seafood and other regional ingredients (buckwheat, lait ribot (Breton buttermilk), Coco de Paimpol beans, salted butter) that he sources locally. Freshness, flavour and a respect for nature.

This small restaurant in the city centre sits neatly in a corner building sporting the characteristic grey stone of Saint-Malo. At the helm is chef Victor Betton, once a fencing champion, who deftly dishes up generous cuisine. A devotee of fine food, he searches out the best ingredients within a 50km radius. At lunchtime, the reasonably priced menu would disarm any adversary: fillet of pollack cooked golden, creamy potato purée, flavoursome shellfish foam; roasted figs, rosemary oil, shiso and herbaceous granita. In the evening, the menu focuses on more premium ingredients (hand-dived scallops