Sea trip to Saint-Malo Cultural boat trip

Unusual guided tour of Saint Malo in immersion in 1944

5-hour Private Tour of Mt St Michel From St Malo with pick up and drop off

1 hour cruise to discover the bay of Saint-Malo

Outdoor escape game | The headquarters of Rennes

Bombance

The name hints at an abundance of food, drink and fun with friends, a promise that is kept within the stone walls of this bistro with an open kitchen and a few seats at the counter. From 5pm, you can wash down plates to share with a biodynamic or natural wine from the appealing wine list. From 7pm, you can choose from a menu-carte: roast pak choi, paprika sabayon and roasted hazelnut; skate wing, citrus butter, cream of celery, smoked Jerusalem artichoke, chestnuts and a langoustine jus. Very well cooked and seasoned with pizzazz and skill, each dish is packed with fresh ingredients.

Imayoko

This is the sister restaurant of chef Julien Lemarié's MICHELIN-starred Japanese-style restaurant (IMA). At lunchtime, in a relaxed atmosphere, you can enjoy a variety of Japanese donburi – a bowl of rice with toppings that vary according to the season or inspiration. In the evening, French dishes are skilfully revisited with a Japanese touch, such as leeks with miso and katsuobushi vinaigrette. The service comes with a smile!

Rennes - FRANCE

La Petite Ourse

At this restaurant, Charlotte is in charge front of house while Germain cooks up good, generous food made with quality regional – and mainly organic – ingredients. Without sidelining poultry or fish, vegetables do take centre stage: white asparagus, sunflower seed praline and preserved lemon; steamed egg, buckwheat cream, roasted vegetable juice and chard stalks; fennel vanilla cake, lemon cream and preserved orange zest. Reservations are essential, as the people of Rennes have realised they are on to a good thing, with reasonable prices to boot!

Rennes - FRANCE

Le Paris-Brest

The new Rennes train station chose an emblematic Breton chef to reinvent its station restaurant: Christian Le Squer, chef of the three-star restaurant Le Cinq at the Four Seasons Paris. He playfully revisits the traditional cuisine he grew up with, adding contemporary touches. A combination of design (by Jouin Manku studio), bistronomy and a wine list curated by Eric Beaumard (Breton sommelier). You're in for a treat if you stop off here.

Fezi

The epitome of a friendly neighbourhood bistro steeped in an irresistible buzzy vibe. Fezi means "home-made" in Brittany's Gallo language. Cédric Bruneau, the young owner-chef, prepares tasty, straightforward, market-fresh cuisine, favouring regional ingredients. We tasted a carpaccio of wrasses (fish), beetroot, smoked cream and fingered citron; skate wing, mashed squash, cream of mussels; lemon curd, shortbread, steamed meringue and dried lime. Natural and biodynamic wines.

Holen

“Seasonality on the plate” is the mantra of this talented chef, who has worked at the prestigious Auberge de l’Ill, as well as with renowned names such as Michel Bras and Emile Jung. His Breton-inspired recipes demonstrate his dedication to top-quality ingredients, including vegetables grown by small local producers using permaculture principles, and fish sourced from small boats that avoid intensive fishing (as a result of which he has been awarded a “Green Food” label). Holen also has his own kitchen garden and makes his own compost. The final result is ethical cuisine that is full of flavour and elegantly presented in the form of surprise menus, all served in a bistro refurbished with natural materials. Delightful!

Rennes - FRANCE

Racines

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, bright and modern setting.

Rennes - FRANCE

Ima

(Temporarily closed, reopening planned for mid-September) “Cooking has always been a means of travel for me”, explains chef Julien Lemarié, who has plied his trade in London, Tokyo and Singapore. At his restaurant, Ima, which means “now” in Japanese, this talented culinary technician conjures up instinctive cuisine showcased on tasting menus that combine subtlety with regional and Asian influences. Lemarié enhances his dishes with broths, infusions, spices, aromatic plants and algae. And for those keen to enjoy the full Japanese experience, make sure you take a seat at the bar. It's now your turn to travel!

Rennes - FRANCE