Our choice of 5 restaurants in Nantes

Cooking is on the move in Nantes, where a generation of young chefs (and female chefs too) is flourishing in the dynamic capital of the Dukes of Brittany. Bistro atmosphere, local inspiration, vegan, fine recipes ... Each one is cultivating their style or even mixing ingredients. On the plate, it's good, fresh and often audacious ... Bon appetit!

L'Aménité, convivial bistronomy

Amenité: friendliness full of charm, according to the dictionary. It is this pretty word, a little outdated but so sweet in the mouth, that Richard Cornet chose to baptize his restaurant, a stone's throw from Nantes' city hall. A discreet street, a confidential terrace and, inside, a sober blue and white decoration... The chef is a former trader but does not like to show off. The menu gives pride of place to Nantes' local produce, with fish from local fish markets, meat from local breeders and organic wines from neighbouring vineyards. It's inventive and always delicate, lively, colourful and fine like this apple-topinambur tartlet and its spicy ice cream.

Restaurant L'Aménité (External link)
4 rue Fénelon

Canopée, the green brewery

From factory to wine cellar, from workers to lovers of good vines... 16 rue Marceau, in Nantes, has had several lives. The last one is not the least spectacular!
Reconverted into a luminous brasserie, the place is going green. As if in a green setting, one sits there under a high glass roof on comfortable emerald benches or, closer to the sky, in a cosy corner of the mezzanine. Veal à la Corsica, Norman sirloin steak or scallops with cauliflower-spinach and iodine foam, hazelnuts... The menu favours traditional French cuisine, with a hint of the exotic.

Restaurant Canopée (External link)
16, rue Marceau

Omija, all senses awake

It's a power duo that has taken over this small, long restaurant (with terrace), next to the Place du Pilori and the Dukes of Brittany (External link) castle. Ingrid Deffein and Guillaume Decombat have great references, including Lulu Rouget and U.Ni, two gastronomic nuggets from Nantes. From their cooking only "sourced", good products that the two young chefs have followed closely and that they marry with creativity like this Beef Fillet - Broccoli - Peanuts and Black Garlic or, for the vegetarians, these Salsify - Walnut - Pear - Milk Crumble. And as routine really doesn't suit them, the menu is renewed every week, to the delight of curious gourmets.

Restaurant Omija (External link)
54, rue Fouré

Sources, the restaurant that uses produtcs traceability

It's a striking duo that has taken over the reins of this small, full-length restaurant (with a terrace), next to the Place du Pilori and the Dukes of Brittany castle. Ingrid Deffein and Guillaume Decombat have great references, including Lulu Rouget and U.Ni, two gastronomic nuggets from Nantes (External link) . From their cooking only "sourced", good products that the two young chefs have followed closely and that they marry with creativity like this Beef Fillet - Broccoli - Peanuts and Black Garlic or, for the vegetarians, these Salsify - Walnut - Pear - Milk Crumble. And as routine really doesn't suit them, the menu is renewed every week, to the delight of curious gourmets.

Restaurant Sources (External link)
22, rue de Verdun

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