France
Breton cuisine reflects its ties to the sea, highlighting fresh seafood. Its agricultural history features buckwheat, apples for cider, and pork. Dairy farming also makes a contribution, with salted butter being a local specialty. Celtic influences contribute to its distinct flavor.
Buckwheat (sarrasin) is a staple for savory galettes. Salted butter (beurre salé) adds richness. Apples are frequently used, mainly for cider. Seafood like oysters, mussels, and scallops are common, as are pork products and local cheeses. Flavors are generally rich and comforting.
Recommended for dinner, especially on weekends or for popular restaurants. This will secure your table.
Bread is always served with meals, commonly placed directly on the table. Tap water (une carafe d'eau) is free and readily served upon request.
Service (service compris) is included by law in France. Tipping is not obligatory, but leaving a small additional gratuity (€1-€5) for truly excellent service is a gesture of appreciation.
Savory crepes made from buckwheat flour. The classic "Complète" has ham, cheese, and an egg. Widely available in crêperies.
A staple of Breton cuisine.
Sweet crepes from wheat flour. Often served with sugar, butter, chocolate, or caramel au beurre salé (salted butter caramel).
A delightful dessert or snack.
A rich, buttery, sugary pastry. "Butter cake" in Breton. Seek one freshly baked and flaky.
A must-try for sweet pastry lovers.
Beyond Kouign-amann and Far Breton, look for Sablés Bretons, delightful shortbread cookies, perfect with coffee.
Try Chouchen, a Breton honey wine similar to mead. Lambig, a Breton apple brandy, offers a stronger local spirit.
Rennes features Michelin-starred or Bib Gourmand restaurants. These offer sophisticated modern French or Breton cuisine, focusing on seasonal ingredients and refined techniques. Consider La Coquerie or Le Saison for elevated culinary experiences.
Abundant throughout the city center, these restaurants offer a wide variety of French and Breton dishes. Many provide "formule" (set menus) for lunch, which present excellent value.
Rennes has numerous crêperies, bakeries (boulangeries), sandwich shops, and casual cafes. Markets are excellent for fresh, inexpensive produce and prepared foods suitable for a picnic.
One of France's largest markets, on Saturday mornings at Place des Lices. A vast array of local produce, cheeses, meats, seafood, and prepared foods.
A must-visit for food enthusiasts.
A covered market near Place des Lices. Houses butchers, fishmongers, and other food stalls, operating on different days than the outdoor market.
Good for fresh ingredients.
Pizza, pasta, and more.
Japanese, Vietnamese, Chinese options.
Flavorful dishes.
A reflection of the city's cosmopolitan nature.
Dedicated halal restaurants are limited in Rennes. Some ethnic restaurants might offer halal options.
Check directly with establishments.
Kosher restaurants are also limited. It is best to inquire with individual places directly before visiting.
Advance checking is recommended.
Be explicit about your dietary needs. Most establishments are accommodating once they understand your requirements.
Crêperies are often a safe bet for gluten-free and vegetarian options due to buckwheat galettes. Newer, trendy restaurants frequently cater to diverse dietary preferences.
Local cooking schools or independent chefs sometimes offer classes focusing on Breton specialties. You might learn to make galettes, crêpes, or even Kouign-amann.
Food tours often include tastings at Marché des Lices and visits to local food producers. These tours offer insight into the origins of local ingredients and dishes.
Opportunities exist to visit cider farms (cidreries) or artisanal cheese producers in the surrounding countryside. See how local products are made and sample them directly.
Rennes's culinary scene embraces innovation, with trendy restaurants alongside traditional ones. This mix provides diverse dining experiences.
Explore areas beyond the main tourist streets to discover unique cafes and eateries.
Many establishments emphasize fresh, local ingredients, aligning with a farm-to-table approach, specifically in fine dining settings.
A classic Breton galette complète, showing its savory ingredients.
Ham, cheese, and a fried egg, nestled within a buckwheat crepe.
A fundamental and iconic dish of Breton cuisine, widely enjoyed for lunch or dinner.
Exploring Rennes's diverse dining landscape.
