La Belle Époque
628 Reviews
3 Rue Henri Navier, 56000 Vannes, France
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La Belle Époque
628 Reviews
3 Rue Henri Navier, 56000 Vannes, France
Features
Opening hours
Reviews
628 Reviews
Total review count and overall rating. We perform checks on reviews.
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Richard Bibby
Richard Bibby, Sep 2023
Excellent restaurant on a commercial estate. We had the set menu at 27 euro and reasonably priced apperative and wine. Service was very friendly and welcoming. Lots of smiles. Impressed that the service was not too quick and we had plenty of time to enjoy our Kir. Approx 2 hours so perfect in our opinion. Premises are modern and clean with comfortable seating. The meal was enjoyable, well cooked and presented, the desert was divine. Special thanks to the attentive waitress.
Lindsey Jackson
Lindsey Jackson, Jul 2023
Had the vegan menu brasserie and it was easily one of the best meals of my life.
Katham Al haussenei
Katham Al haussenei, Apr 2023
It's a expensive for what it is..
corinne Le Brun
corinne Le Brun, Jun 2022
Service long..
Coralie Bovet
Coralie Bovet, Jun 2024
I am very happy to have found this address, having needed a late lunch. The service was fast, the staff friendly and I had a great time! The daily menu was both refined and plentiful, and the price was reasonable.
Belle Epoque decoration, just the way I like it!
The only downside is the loud background noise linked to a large number of place settings.
I recommend !
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La Tête en l'air
An enthusiastic and friendly young couple, Clément Raby from Paris and Estelle Mercier from the Gard region, have succeeded in turning heads with what they call their “cuisine libre” (“free cooking”). Served in a relaxed setting, this creative, original cuisine is spot on, with recipes that really work and just the right combination of flavours. On their “blind” menus, dishes aren’t announced until after you’ve tasted them so that guests can really give their senses and tastebuds a workout!
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Roscanvec
This restaurant is set in the historical surroundings of a 17C mansion built by the Lord of Roscanvec, royal council. The pared-back dining area is furnished in a contemporary style. The chef cooks up dishes that cater to modern tastes, while the two Kaczorowski sisters provide professional, smiling and attentive service. Pleasant guestrooms are available, should you wish to prolong the experience.
Vannes - FRANCE
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Iodé
Sophie Reigner, a self-taught chef from Brittany, has returned to her homeland, after earning her laurels in the kitchen of Alan Geaam in Paris. Her delicate creations and exquisite plating are spot on: abalone cooked in seaweed butter, potatoes smoked in pine needles and a sherry-flavoured poultry reduction; monkfish with Guémené andouille, nori leeks and a light, frothy bergamot-flavoured hollandaise sauce… Attentive service.
Vannes - FRANCE
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Empreinte
Make a stop at this establishment on a small square in the city centre. The interior is inviting, with its warm decor of untreated wooden floorboards, fabrics and vintage porcelain. Marine and Baptiste Fournier put their hearts into serving particularly polished cuisine, showcasing fish sourced from the market and vegetables from farmers. Menu-carte at lunch, "surprise" menus at dinner. Natural wines.
Vannes - FRANCE
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Bvañ
Chef Romain Le Cordroch has travelled extensively, across continents (China, Australia, Brazil) and from one fine restaurant to another (Atelier de Rabanel, Atelier Robuchon, Violon d'Ingres). Now returning to his roots, he has established a natural style of plant- and fish-based cuisine. He lets nothing go to waste – everything is transformed. For instance, his gomasio is made from fish scales warmed in the oven! His dishes always demonstrate his know-how, eg mussels marinière, Armenian cucumber with verbena and a gwell (Breton fermented milk) foam.
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Ryoko - Comptoir à ramen
The flavoursome codes of Japanese cuisine are now part and parcel of French dining habits. This pocket handkerchief bistro embodies this trend, depicted by a red, white and black façade. You will taste one of the best ramens in town, based on pork (tonkotsu) or chicken (Tori chintan) broth – it’s your choice! Made with first-class local ingredients (pigs fed on flax seed), each dish is a masterpiece of Japanese tradition. A word of warning: they don’t accept bookings and the place is often packed to the seams!
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