![Roza*](https://image.arrivalguides.com/398x193/13/52597426100d74fd64b3f8dbc63908cd.jpg)
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Provided by: Roza
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Our travel guides are free to read and explore online. If you want to get your own copy, the full travel guide for this destination is available to you offline* to bring along anywhere or print for your trip.
*this will be downloaded as a PDF.Price
€4,95
Roza*
The guide was updated:The location (across from the Natural History Museum’s entrance and tree-lined square) could not be more ideal for this up-and-coming restaurant run by the intrepid young chef Jean-François Pantaléon. With his extensive experience in some of the greatest kitchens (La Mare aux Oiseaux, La Duchesse Anne, La Grande Cascade, Le Meurice, Apicius) and his own culinary venture (Coretta, Paris 17th arrondissement), he will delight you with a sophisticated, intuitive and delicate cuisine, served in a stylish setting (bearing the signature of Brune de la Guerrande), that will surely impress. Well-paced service. 1 star Michelin.
Useful Information
- Address: 3 Place de la Monnaie 44000 Nantes
- Website: www.lestablesdenantes.fr/en/restaurants/roza/
- Phone: +33 240 540 187
Digital Travel Guide Download
Our travel guides are free to read and explore online. If you want to get your own copy, the full travel guide for this destination is available to you offline* to bring along anywhere or print for your trip.
*this will be downloaded as a PDF.Price
€4,95
![Roza*](https://image.arrivalguides.com/398x193/13/52597426100d74fd64b3f8dbc63908cd.jpg)
The location (across from the Natural History Museum’s entrance and tree-lined square) could not be more ideal for this up-and-coming restaurant run by the intrepid young chef Jean-François Pantaléon. With his extensive experience in some of the greatest kitchens (La Mare aux Oiseaux, La Duchesse Anne, La Grande Cascade, Le Meurice, Apicius) and his own culinary venture (Coretta, Paris 17th arrondissement), he will delight you with a sophisticated, intuitive and delicate cuisine, served in a stylish setting (bearing the signature of Brune de la Guerrande), that will surely impress. Well-paced service. 1 star Michelin.
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Pickles
This brilliant neo-bistro lives up to its word-of-mouth reputation. Run by an English chef, Dominic Quirke cooks local and ethnic dishes, made with great precision, often unexpected, and all served in a relaxed and contemporary space. Label Rouge salmon, miso, cucumber pickles, horseradish yogurt, nori; lean roast beef, pan-fried young greens, sesame rice, chestnut crumble, verbena emulsion, parsley.
Gault et Millau 2 toques.
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Little Atlantic Brewery
In the heart of the Docks of Chantenay of Nantes, in this building loaded with the naval and cultural history of the neighborhood (Chantier de l'Esclain, Bloc 13, Atelier du Dahu…), people meet to have a drink with friends, eat a piece with family, Enjoy diverse cultural programming. Or simply stroll along the Loire. Here, year-round, five beers are brewed with passion as well as specialties in limited brews.
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Le Manoir de la Régate*
Backed by his sister Anne-Charlotte in the dining room, Mathieu Pérou took over from his father as head of this family restaurant and skilfully enchants delights diners with the products of his terroir (fish from the river Erdre, seaweed from the Le Croisic, wild plants), through a gastronomic cuisine of great finesse. The chef prepares delightful dishes with ingredients sourced from local producers. Le Manoir de la Régate is the first restaurant in the area to be rewarded by the Michelin Guide for its sustainable gastronomy (Green star). 1 star Michelin.
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L'Atlantide 1874* - Maison Guého
This famous, award-winning restaurant is considered to be one of the best in town. Chef Jean-Yves Gueho is well-known for creating innovative dishes, such as lobster salad with yellow wine sauce.
1 star Michelin.
Possibility to sleep on the spot with 4 rooms with the view on the Loire river.
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La Cigale
Considered as one of the most beautiful brasserie in France since the 19th century. La Cigale is a good place for oysters and offers some mouth-watering desserts.The place to be.
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![Lulu Rouget*](https://image.arrivalguides.com/398x193/00/813fea8be9dda53f8db4942ae51a1e04.jpg)
Lulu Rouget*
Ludovic Pouzelgues, aka Lulu Rouget, had held every position at l’Atlantide (including pastry chef), was trained by chocolatier-pâtissier Vincent Guerlais, before joining the staff at Maison Troisgros in Roanne. Thanks to this exceptional experience, his personality expresses itself today through a true cuisine d’auteur (different everyday!) praising the ocean’s riches to high heaven. His signature dish is “le roug(et) noir de Lulu” (“Lulu’s red and black mullet”). 1 star Michelin.
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Les Chants d'Avril
An almost religious attachment to quality produce, technical cooking methods and a Mystery Prix-fixe menu are the foundations of this delicious haunt. The chef, Christophe François, took over this Nantes institution.
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Crêperie Heb Ken
In the shopping area, have a traditional crepe or a galette.Not far from the famous Place Royale.
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La Civelle
Everything is perfect, decoration, food and the location, on the bank of Loire. A reference in Nantes! On the other side of the river Loire, take the ferry, in 10 minutes you will be arrived.
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Lamaccotte
Near the cathedral, Maxime Bocquier cooks with local products. To discover !
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![Le Petit Boucot](https://image.arrivalguides.com/193x193/11/3d4a30bbeff896639f165181046622df.jpg)
Le Petit Boucot
Situated near the theatre Graslin, the restaurant owned by young chef Frédéric Chiron is recommended by Gilles Pudlowsky.
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![Villa Mon Rêve](https://image.arrivalguides.com/193x193/03/cc40ab8039520b17aee68394e924caef.jpg)
Villa Mon Rêve
Based inside a charming 19th-century villa with a large garden, chef Jérôme Ponchelle's menu boats delicious fresh fish and seafood as well as French specialities.
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![L’Abelia](https://image.arrivalguides.com/193x193/05/13422ec820d0b1b23237e3770f326a75.jpg)
L’Abelia
Housed in an immaculate stone mansion, dating from 1900, L’Abelia serves fine, traditional French cuisine peppered with modern touches, including sea bass in foamed cream sauce, and a crème brulée to die for. Fresh food from the day market.
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