Facing full south with only the sea on the horizon, the welcoming Restaurant de la Vallée is full of charm. This modern restaurant selects the region's finest fish and shellfish, cockles, clams, carpet shells or oysters. Inventive cuisine, combining scallops with citrus fruit for example, caters to patrons' tastes by offering multiple combinations of basic ingredients and accompaniments to suit every palate.
Vast windows draw the gaze out to sea, while the tastes and smells of the sea make their presence felt to other senses.

For a lovely meal on the beachfront and the sound of lapping waves, this restaurant is the perfect place. This establishment's large picture-windows and mezzanine command a spectacular view of Ecluse beach. The interior is comfortable and snug, leaving one with a sense of well-being, and with such a view it is obvious that the main specialty here will be seafood.
Your tastebuds will be delighted by the roast bass filet with potatoes, leek fondue and a luscious Noilly sauce… But for real lovers of underwater delicacies, for the purists, the best will obviously be the impressive seafood platter.

In the heart of Dinard, about 300 metres from the tourism office, this period villa, number 315 on the Dinard heritage site list, has that certain charm and character which take you back to the days of yore.
The establishment is made up of two main rooms, both with rustic woodwork and large fireplaces, and when the weather allows it the terrace is a pleasant open space.

The cuisine is cutting-edge, with a great deal of seafood dishes and a team of chefs that are unafraid to make original mixes, with for example the wild turbot with asparagus, or the tagliatelles with calamari and artichoke. For dessert, try out the gratinéed fruit salad with licquorice ice cream or a slice of savoury pie…

A young, dynamic team manages this restaurant located near the Ecluse beach and Dinard casino. The setting is bright and fresh, with vibrant colours, and the terrace leads to a lush private garden.
Cuisine is creative, serving a great deal of innovative seafood dishes. With an artist's instinct, the kitchen team can whip up some original and very tasty concoctions, such as codfish roasted in bacon and parmesan, or for dessert French-style apple crumble with caramel, butter and a scoop of ice cream…

This restaurant, located on the place de la République in Dinard centre, will as soon as you open the door draw you into the world of sailing and boats.

The main attraction in this restaurant is the "pierrade" - a stone hotplate is brought to your table with raw meat or fish cuts set up for you to just sear it lightly and enjoy. A great, convivial type of meal, the seafood pierrade in particular, with campi, scallops, shrimp and even swordfish, is well worth the risk of burning your fingers!
As it is another specialty of the house, crêpes and galettes are also available.

Right on the waterfront, this snackbar/crêperie is there all year to save beach-goers from sudden cravings - you can enjoy great crêpes and buckwheat galettes made from market-bought produce, as well as salads and a range of other on-the-go meals.

For those who might need a full-scale meal, there are also red meat dishes and big servings of mussels and chips.
With its large terrace, this establishment can accomodate groups of upto 75 people.

Coté Mer is situated near the casino, opposite the town's main beach. With its blue and white facade, old woodwork and seafaring accessories, this crêperie speaks of sailors and the high-seas.
The crêpes and galettes are home-made with some of the best flour and buckwheat, and are prepared before your very eyes.
The menu also has a number of traditional dishes (red meat) and seafood, such as delicious oysters from Cancale. The galette named after the establishment is one of the best, with a leek fondue and scallop-shells, and the home-made frangipani crêpe with maple syrup is simply fantastic.

Five minutes from the bustling town centre, the Tilleuls hotel is an oasis of calm. The restaurant's main dining hall is sophisticated in a classic style, wood with ceruse finishes and pink velvet cushioning on the chairs.

Cuisine is traditional, and local products are extensively used - quality meat, fish (wich scallop-shells, fish soup, sole meunière) and poultry (the duck filet with pepper sauce) make delectable dishes.
Ask the chef when it comes to dessert, as specialties include tiramisu and some gourmet pies.

The Balafon is an old-style bistrot on the place du marché, two minutes from Dinard town centre.
The menu varies throughout the year, with seasonal dishes made from market-bought products - lunches are traditional and hearty, while evening meals are more refined and gastronomical.
The selection of wines is an impressive list with some excellent organically-produced wines, preferably to be accompanied by a large, heavy platter of quality cheese… Degustation is the key word in this establishment.

Downtown Dinard is home to the Bistro de Didier, a contemporary restaurant that won't fail to please. Seafood is fresh and dishes made from market-bought produce, and you should not miss an opportunity to degust some oysters, scallops and lobster in a pleasant, modern setting.
Owner Didier Méril also has a small, quaint and comfy hotel overlooking the Prieuré bay, with a gastronomical restaurant that rarely dissapoints its customers.