Sea trip to Saint-Malo Cultural boat trip

Outdoor escape game | The headquarters of Rennes

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

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.