OBBO

Rating: 13.5
Author: Gault&Millau

10 Allée des Tanneurs, 44000 Nantes, France

13.5/20
Chef's Restaurant

BOOK

7 PHOTOS

Chef: Antoine Gaudin
Cooking: French | Local | Organic
Style: Brunch | Casual | Wine Bar | With friends

Budget (€)

Indicative price per person (excl. drinks)

21 to 55

Gault&Millau's review 2026

In the heart of Nantes, OBBO embodies the spirit of a dining cellar where the cuisine is designed to complement both the table and the glass. In a contemporary dining room that blends light wood, stone, and bottle racks, the atmosphere is warm and relaxed. In the dining room, Guillaume Claireau—who was honored by Gault & Millau with the Trophée Sommelier Grand Ouest in 2020—oversees the wine selection and provides recommendations, while in the kitchen, Antoine Gaudin creates seasonal dishes that highlight the best of local ingredients. The cuisine is offered in several formats. At lunchtime, an affordable set menu allows guests to sample a few seasonal dishes, while in the evening the menu features dishes designed for sharing, as well as a multi-course tasting menu that offers a more comprehensive exploration of the chef’s inspirations. Raw Breton scallops, served with confit Jerusalem artichokes and a broth made from the vegetable’s skins, create a harmonious dish; the pork tenderloin, cooked at a low temperature, stands out for its perfectly executed cooking, resulting in tender, melt-in-your-mouth meat. The desserts continue this creative approach, such as the squash served with pumpkin jam, chestnut caramel, and mandarin sorbet—offering freshness and a variety of textures—or a goat’s milk mousse served with pickled pears and a sorrel coulis. The wine cellar is the restaurant’s other cornerstone. The selection, which focuses heavily on independent winemakers and wines produced using organic, biodynamic, or natural methods, highlights the Loire Valley in particular while also featuring wines from other French regions. Wines by the glass make it easy to pair with dishes, in a spirit of discovery that remains true to the restaurant’s identity.