Restaurant Brasserie Le Bignon

Bottega Mathi

➤ 36 Boulevard Charles Peguy, 35700, Rennes France

Piatti • Déli • Italien • Desserts • Déjeuner

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"• A pleasant and very cozy atmosphere, and a warm welcome for this restaurant that serves only home products, you also have the opportunity to choose your takeaway desserts, cheeses and specialities (you will see) , I advise you to book because the capacity to welcome is not high. I went there three times and never disappointed!"

BChef Longchamps

➤ 278, route de fougeres, Rennes, 55000, 35700, France

Piatti • Thé • Bière • Burgers • Italien

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"Des burgers qui vous calent bien. Attention pour ceux qui prennent des salades, excellentes au passage, après 13h il n'y a souvent plus la base indiquée et souvent remplacé par de la salade. Il faut goûter leur limonade italienne j'adore. Endroit convivial pas trop bruyant. Serveurs souriant pour rien gâcher."

Le Galopin

➤ 21 av. Janvier, 35000 Rennes, France

Piatti • Viande • Poisson • Français • Européen

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"arrived at 8 and got the last table for two without reservation. friendly staff. beautiful rose of gaillac with aperitif. slow to take the main command but they were totally full. partner and I opted for the fixed price menu at 32 € and went "all fish" - I had the grilled sardines served in a filo basket - it had the salmon tartare - both excellent. half a bottle of herdock - which had a beautiful facade of merlot and malbec. for main dishes, I took the dorade which was perfectly cooked and absolutely directly from the grill - although a little small - towel with an excellent dish of tomatoes and zucchini in the oven. The tuna of the partners was perfect, served with rice and a sprinkling of grass. service pleasant to the old. Well fed, I didn't go there for dessert, but they have a wide range - the people from the side table opted for the suzzette crêpe cooked in a classic way at an extra table."

Brasserie Les Pêcheurs

➤ 47 avenue Jean Janvier, 35000, Rennes, France

Piatti • Viande • Français • Européen • Desserts

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"The dishes are good, even if I find that the dessert menu is a little too much around caramel and chocolate, but it's regrettable that the service is not up to it. The two young waiters who took care of our table are certainly helpful but still lack professionalism: one example among others, when asked the name of the sea fruit that composes the bitter mouth, I forgot the name is clearly not the appropriate answer. On the one hand because a product of the sea has no name, on the other hand because it seems essential to know the composition of what is used (carrots, beets, encornet: nothing difficult to remember). They still lack a little accompaniment to correct imperfections, and there was no one to observe them and help them what feels in the quality of the service. It is not between them that they will identify their mistakes and be able to correct them, despite all their goodwill. Finally, it is extremely regrettable that the special request for dessert (40-year anniversary) has been completely forgotten. We'll blow the candle at home."

Le Coup de Pinceau

➤ 29 boulevard Beaumont, 35000, Rennes, France

Piatti • Fusion • Français • Nourriture • Contemporain

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"We were two for lunch on Sunday noon, and we had a good time, no more. On that day, a choice between 3 admissions, 3 dishes and 3 desserts, for 29 €, with a supplement of some euros on one of the entries and one of the dishes. possibility to choose "à la carte" from the menu. in total, we had about 50 euros per person, aperitif, wine and coffee included. The most: open on Sunday; classic dishes, between brewery (ex: intercoast-roasted earthenware) and terroir (e.g. egg poached with foie gras, merlu on risotto,) taste without however being very original; Smiling and fast, but without pressure.Less: tables too tight, even bothering the circulation of the waitress; approximate cooking, with a small taste of burnt for some potatoes or a tip of the peel; restricted choice, both for menu and for wines; Value for money.At the balance sheet, probably a good potential, but the desire or need to accommodate many customers can harm quality (the more customers are, the less time you have to monitor cooking and give a little originality to the preparations.) a balance to find therefore, but already an acceptable level."