Top 5 in Rennes

• Sleep well: Balthazar Hôtel & Spa

The former Hôtel d'Angleterre came back to life in the 2010s under the impetus of Céline and Sébastien Meslin, who bought back this legendary address. The challenge was met, as the hotel - the first 5-star in Brittany's capital - is now one of the city's leading institutions. Just like La Table de Balthazar (1 toque, 12.5/20), now one of the most popular in Rennes, led by Breton chef Benjamin Jourdren.

19, rue du Maréchal-Joffre, 35000 Rennes

https:// hotel-balthazar.com/fr/

• Top table: Racines

In the center of Rennes, in the heart of a recently restructured city block, the urban-inspired dining room is organized around a vast glass kitchen, which naturally attracts the full attention of customers. Virginie Giboire, the chef at Racines (3 toques, 15/20), who occasionally brings her own dishes, draws her inspiration primarily from the sea. The cooking is remarkably precise and each plate offers a diversity of perfectly balanced flavors. Vegetables and fruit (especially citrus) play their part to the full in lively combinations: spider crab, buckwheat, daikon and seaweed, or brill, leek, tarama and granny smith. The lightness of the desserts makes for a winning finale with a variation on dark chocolate with oriental tea, caramel and grué.

4, passage Antoinette-Caillot, 35000 Rennes

www.raci nes-restaurant.fr

• Le 109: Fezi

A successful adventure for Cédric Bruneau, Jeune Talent Grand Ouest 2021, who runs his lovely Fezi table (1 toque, 12.5/20) on the banks of the Vilaine. The Thonet chairs are still there, but they've been stripped down and rearranged with a nostalgic touch, and the parquet floor has taken on its natural color. The light in the dining room expresses simplicity and benevolence. The chef's menu is minimal (one starter, two main courses and one dessert), for guaranteed freshness and low prices (€21 only for lunch), with seasonal recipes that smell of Brittany and short-distance sales. Beautiful and good, the spelt risotto with mushrooms and herbs supports an exemplary perfect egg, the hake is made in a beautiful tempura with an effective anchovy mayo and ideally cooked grenailles; to finish, a delicate pavlova with apple and rhubarb. A small but valiant natural cellar, with a fine range of craft beers.

42, avenue Sergent-Maginot, 35000 Rennes

https:// fezi-restaurant.fr

• Between two trains: Le Paris-Brest

In the trend for multi-prime station restaurants, this one in Rennes is overseen by Christian Le Squer (5 toques at Le Cinq), who has brought his own touch to the table and energized the teams in a project of excellence. The kitchen executes convincing dishes, such as hen's egg with shrimp gribiche sauce, poached pollack with ribot milk with ribot milk, white asparagus and herring, caramelized pork belly confit, steamed cabbage and, of course, a schoolboy Paris-brest. Professional service. Well-stocked cellar.

Gare de Rennes, Departures Hall, 35000 Rennes

https:// parisbrest.bzh

• Gourmet snacks: Pâtisserie 16h30

Almost every day, there's a surprise at Pâtisserie 16h30, with creations of the moment by Marion Juhel and her team. Examples include the recent "Cambrai", a saint-honoré revisited with a toasted yeast chantilly, or the "Bréhat" caramel and pear cake. Winner of the Trophée Pâtissier Gault&Millau Grand Ouest 2020, Marion delights the people of Rennes with her modernity, enthusiasm and technique.

3, rue Hoche, 35000 Rennes