Restaurant Bvañ
280 Reviews
6 Rue Alexandre le Pontois, 56000 Vannes, France

Restaurant Bvañ
280 Reviews
6 Rue Alexandre le Pontois, 56000 Vannes, France
Features
Opening hours
Reviews
280 Reviews
Total review count and overall rating. We perform checks on reviews.
5 stars
3
4 stars
2
3 stars
0
2 stars
0
1 stars
0
Yifat Kolikant
Yifat Kolikant, Apr 2024
Most wonderful dinner I have ever had. Excellent food, beautifully presented, every bite was so good!!!! Pleasent atmosphete, wnoderful service. The Chef explained each and every dish. So creative! I enjoyed every minute. Highly recommended.
Ángel Martínez Capilla
Ángel Martínez Capilla, Feb 2024
Beautiful place, nice location.
The food is good, I would say the dishes are not quite perfect, but the menu changes constantly and the chef improvises according to market and products, so that could make sense.
I will be back and keep trying.
Julien Roch
Julien Roch, Apr 2024
No star but definitively worth one or two stars. Oyster (amuse bouche) fantastic, and I hate oysters, white asparagus elevated by balsamic gastric, very nice fish. Great tarragon and apple dessert. Chef does both savoury and sweet. Well done. Only quibble is that wine list is short for a restaurant clearly aiming at gaining stars.
Stefan K
Stefan K, Apr 2024
Two people in service are not enough for a fully booked restaurant. The vegetarian main course was not convincing, it was kind of sweet. All the rest was Perfect! Very good price value ratio
Jacqueline Middleton
Jacqueline Middleton, Feb 2024
Wonderful food, mixture of tastes, textures, temperatures and much more. We ate the 5 course Vegan Menu - make sure to go with any empty tummy You won't be disappointed
Things to do in Vannes
Show allMichelin Restaurants in Vannes
Show all
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!
Vannes - FRANCE

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

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

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

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.
Vannes - FRANCE

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!
Vannes - FRANCE