L'Amiral Saint-Malo
2342 Reviews
gare maritime de la bourse, 35400 Saint-Malo, France

L'Amiral Saint-Malo
2342 Reviews
gare maritime de la bourse, 35400 Saint-Malo, France
About
Features
Opening hours
Reviews
2342 Reviews
Total review count and overall rating. We perform checks on reviews.
5 stars
3
4 stars
1
3 stars
1
2 stars
0
1 stars
0
Karl Stock
Karl Stock, Sep 2024
Good location and nice building. Waiter sat us with the sun directly in our eyes when the restaurant had plenty of open tables. I moved over to get the sun out of my eyes while ordering, and he directed me back to where I was. When I explained why I had moved, he said, « I can get you some sunglasses » and was snarky and short the rest of the time. Took our wine order and never brought it out. After the food finally arrived, much later than the table next to us, which had been seated well after us, he asked, « did you want wine? » the food was good, but the service and attitude kind of ruined it. There are much better places in Saint-Malo.
Sanchez drummer
Sanchez drummer, Jul 2024
This is my second visit to Saint-Malo. I was very lucky to know this restaurant. I was very satisfied with the view of the port, the friendly staff, the delicious food, and reasonable price. I would definitely recommend it to my friends who want to go to Saint-Malo. For 3 courses, FORMULLE DéJEUNER costs 23 euros, which is amazing.
Dominic Carpin
Dominic Carpin, Aug 2024
The front desk at our hotel gave this place high marks, indicating it was the best seafood in the area. The Kir Royale aperitifs were delicious. We had oysters, a plateau de fruits de mer, a half chilled lobster with mayonnaise and filet de boeuf with frites. I know August isn't the best month for oysters. They were very spare in terms of volume, but delicious. Many of the bigorneaux were empty. The crevettes and langoustines were delicious. I wouldn't say it was the most generous plateau de fruits de mer I've ever had, especially by st. Malo standards. The chilled 1/2 homard was good. The filet de Boeuf was possibly the best I've ever had, and cooked to perfection medium rare. I appreciated the fact that the use of salt was spare. Le Classique mi-cuit au chocolat et fève de tonka was one of the most delicious desserts I've ever had, reminiscent of what we call "chocolate lava cake" in the US. Our service was spotty. We were rather abandoned after the entrees were served. I had to flag down our waitress and request the dessert course after a long wait, even though I'd already ordered it.
Julia Musto
Julia Musto, Jun 2024
Beautiful restaurant literally in the middle of the Port of St Malo. Great views all round. Excellent service and delicious seafood. Oh and the desserts are pretty wonderful too.
Udayan
Udayan, Jun 2024
Had a great time here with nice seafood and drinks. Service was a bit slow (they brought my wine after my dinner was over) but overall a positive experience.
Things to do in Saint-Malo
Show allMichelin Restaurants in Saint-Malo
Show all
Maison Vermer
In a spruce house a stone’s throw from Rochebonne beach, rather than a Dutch painter, you will find a chef whose culinary ambition is to unite land and sea (hence the pun: “ver(t)”/green for the land and “mer”/sea for the… sea!). In his open-plan kitchen, he works with locally sourced produce, delivering well-balanced dishes: cream of white asparagus with shellfish and andouille sausage; soufflée of courgette flower and langoustine, tarragon emulsion; a refreshing lemon and citron dessert… Market-fresh fare, sensibly priced lunchtime menu, more ambitious in the evenings with brunch on Sunday lunchtimes.
Saint-Malo - FRANCE

La Fourchette à Droite
Welcome to Caroline and Étienne Corson's eminently hospitable eatery. She is in charge of the front-of-house and, left-handed, hence the fork in the restaurant's name is on the right! The dishes celebrate the best of Brittany, showcasing first-class seasonal ingredients: monkfish gravlax with creamy fennel and seaweed jam; plaice, partly mashed potatoes and mikan sauce; melt-in-the-mouth baked apple with a crunchy almond topping and cider caramel, for example. Booking is recommended, as seating is limited in the small cosy dining room.
Saint-Malo - FRANCE

Ar Iniz
The restaurant's menu is designed by chef Christian Le Squer. The cooking techniques are spot on, and the top-notch ingredients are expertly prepared, resulting in flavoursome dishes: delicate langoustine ravioli, beurre blanc with chives; Hereford rib steak, home fries; cheesecake-style crème brûlée. The bright, modern setting boasts an exceptional view of the beach, Plage du Sillon. In fine weather, the terrace is a must! A bargain set lunch menu is up for grabs on weekdays.
Saint-Malo - FRANCE

Fidelis
At their spot facing the ramparts, this professional couple are making a big splash with delicious traditional cuisine that remains true to the ingredients: salmon tartare tacos with guacamole, pico de gallo and crème fraîche; minced chicken, rice noodles, coriander, ginger, garlic and soy sauce; peanut and chocolate parfait, salted butter caramel and vanilla ice cream. A pleasant location and smiling bistro service!
Saint-Malo - FRANCE

Méson Chalut
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.
Saint-Malo - FRANCE

Crêperie Grain Noir
Opposite the Halle au Blé in Saint-Malo, this little crêperie is not to be missed. It serves classic galettes (buckwheat pancakes), as well as more original recipes: the "langouille" galette is with pork tongue; the "Grain Noir" with Breton trout, fresh goat's cheese, crunchy vegetables and lemon; the "Ty Nevez" with andouille from Dinan, egg, Emmental and mustard. They also serve hors d'oeuvre, such as chilli butter and raw cocoa nibs, and salted butter and seaweed tartar. Most of the ingredients are organic; the ciders and wines are natural.
Saint-Malo - FRANCE

Le Saint Placide
Sheltered from St-Malo’s tourist hordes in a district popular with the locals, this handsome contemporary restaurant sports a decor of organic curves, Fornasetti tableware and pendant lights by Tom Dixon. Chef Luc Mobihan, a wizard when it comes to fish, seafood and regional veggies, boasts stints at the Château de la Chenevière (Port-en-Bessin) and at the Amphitryon (Lorient), where he was the second to Jean-Paul Abadie. He conjures up enticing cuisine in the zeitgeist, such as seared scallops, chutney of confit turnips and Noilly Prat. Meanwhile, his wife Isabelle gives free rein to her love of table arts and her passion for fine wines (Champagne, Loire, Burgundy etc). Attentive service.
Saint-Malo - FRANCE

Le Comptoir Breizh Café
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.
Saint-Malo - FRANCE