The Best Restaurants in Rennes

Ima, located in Rennes, offers a true culinary journey. Chef Julien Lemarié, with his experiences in London, Tokyo, and Singapore, presents instinctive cuisine that subtly blends regional and Asian influences. His talent shines through tasting menus featuring broths, infusions, spices, aromatic plants, and algae.

The architecture of Ima is noteworthy, harmoniously blending concrete, wood, and granite. This harmony is mirrored in Julien Lemarié's cuisine: technically sound, Asia-inspired, and incredibly addictive. Despite hidden menus, Lemarié's instinctive cuisine remains creative and visually meticulous, making the experience unforgettable.

Ima also stands out for its elegant interior, with polished concrete floors, ceramic counters, and designer furniture. The chef, formerly with Gordon Ramsay in London and Troisgros in Tokyo, captivates with his Franco-Japanese cuisine. A dazzling menu at 60€ features exquisite dishes such as intense green asparagus, pristine John Dory, and to conclude, a spectacular cider vinegar ice cream.

Racines, nestled in the heart of Rennes, offers modern cuisine brimming with creativity. Chef Virginie Giboire, proud of her Breton roots, skillfully blends local flavors in her dishes. The restaurant, known for its intelligent and clear cooking, prioritizes quality ingredients, often sourced from small Breton producers.

This Rennes-based establishment symbolizes the new wave of Breton gastronomy. The contemporary urban decor of the restaurant, along with its open kitchen, creates a warm and inviting atmosphere. Racines is renowned for its primarily marine menu, but also for its varied dishes, such as spider crab with cucumber and lemon tagetes, showcasing the chef's expertise and precision.

The Racines experience extends beyond enjoying refined dishes. It is also about discovering a wine cellar carefully curated by Fabien Hacques, sommelier and co-founder. The restaurant, with its cozy and relaxed setting, invites diners to unwind and savor the essence of modern French gastronomy.