Restaurant Comme à la Maison
364 Reviews
6 Pl. du Général de Gaulle, 56000 Vannes, France
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Restaurant Comme à la Maison
364 Reviews
6 Pl. du Général de Gaulle, 56000 Vannes, France
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Reviews
364 Reviews
Total review count and overall rating. We perform checks on reviews.
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Dale Gulley
Dale Gulley, Sep 2023
We have traveled around France for two weeks now and can say not all food in France is good. But we can say all food at this restaurant is amazing! The unique use and blends of flavors and seasoning was artistically applied to every dish bringing forward multiple layers of flavors in each bite! This place is worthy of a Michelin Bib Certification without question! If your looking for a traditional French meal with a creative flare you have found your restaurant! And yes they are happy to translate their menu and answer any questions in English…. Thank you both again for a wonderful evening!
Stephen M
Stephen M, Sep 2022
A very welcoming experience from a great team of two both front of house and in the kitchen. We very much enjoyed our lunch, probably the most enjoyable we have had so far in our two weeks in Brittany. Well worthwhile finding your way there as it is on the outskirts of the old town, through the gate at the rear of the Cathedral and behind the next block. The unassuming exterior hides a little gem. We will return.
Caroline Plum Olsen
Caroline Plum Olsen, Aug 2022
Excellent food and hospitality! This was the perfect French experience that you wish for when going to France. Not too busy and a bit secluded from other more main stream restaurants. More than value for money! We really recommend.
Matt Youngini
Matt Youngini, Aug 2023
Simple yet very tasty food. Very good service. You exactly get what you think you will get , based on the restaurant name. Honest prices
Kristina Hetherington
Kristina Hetherington, Sep 2022
Amazing food, friendly service. I loved this place.
Things to do in Vannes
Show allMichelin Restaurants in Vannes
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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!
Vannes - FRANCE
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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.
Vannes - FRANCE
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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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