"Roasted scallops with cabbage and crunchy buckwheat, red mullet in a shellfish jus... L'Océanide certainly maintains close ties to the sea, although the menu also features duck foie gras simply ‘cuit au naturel’ and veal kidneys sautéed with shallots. Chef David Garrec sources his produce from the famous Talensac Market next-door, hence the unmistakable freshness of the fish! The authentic 1950s vintage interior oozes old-fashioned charm by the bucket load." - Michelin Inspector
Very good seafood restaurant with excellent service. You should try it
Yaroslav B.
Google
Very tasty food. Good and kind service.
Patrick M.
Google
Super content.
Yannis B.
Google
Nice little place to have a drink and be close to the water and yet far..
Eric J.
Google
Top
Ian L.
Google
Forgettable.
Jeremy et Charlotte B.
Google
Une bien belle adresse ! Cuisine précise, goûts maîtrisés, salle délicieusement rétro. On y est bien, on apprécie chaque moment du repas. Service tout en filigrane, excellent rapport qualité-prix. À visiter…