Sea view and gastronomic restaurant in Saint-Malo


Culinary delights

Le Cap Horn combines the gourmet pleasures of good food with an exceptional sea view.  Guests of this elegant restaurant enjoy their meals overlooking the bay of Saint-Malo. A menu of delicious dishes orchestrated by Chef Patrice Dugué and wonderfully punctuated by the desserts of Pascal Pochon. We also have an opulent wine cellar and our sommelier is always available to offer advice.

Restaurant St Malo vue mer

Sea view restaurant

Le Cap Horn combines the gourmet pleasures of good food with an exceptional sea view.
Guests of this elegant restaurant enjoy their meals overlooking the bay of Saint-Malo.


Les Thermes Marins de Saint-Malo

Located at the heart of Les Thermes Marins de Saint-Malo, the restaurant Le Cap Horn is perfect to enjoy a meal in one of the famous addresses in Saint-Malo. The restaurant is open to all.

Chefs du Cap Horn : Daniel Guenan et Sylvain Dahirel

Our Chefs

Daniel Le Guénan and Sylvain Dahirel combine talents to offer you generous and inventive cuisine.

Daniel Le Guenan,


Since November 2022, Daniel Le Guénan has taken over from Chef Patrice Dugué with the desire to continue the adventure of our restaurants. Originally from Brittany, he has a wide experience in French hotels and golf resorts in Scotland, the Caribbean and Brittany.

Sylvain Dahirel,

Pastry Chef 

Surprise customers with tasty, gourmet creations that titillate the taste buds and make people want to eat dessert. There is plenty going on by using crunchy or smooth textures and creating a surprise effect in the mouth. 


Émeraude Menu


  • Fabrice’s egg Meurette, crispy bacon from a local Marceau farm
    Winter lettuce, pumpkin Barbajuan with hazelnuts, porcini mushroom hummus, pickles
  • Crab with herbs, roast leek and clam shell vinaigrette
  • Scallops carpaccio, steaming shellfish, perfumed with timut pepper
  • 9 oysters N°3 from Cancale “Philippe & Noëlle Brévault”
  • Roasted wild sea bass fi llet, selection of local flavour vegetable, citrus vinaigrette
  • Steamed pollack from west coast, haddock arancini, leek velouté
  • Lamb shoulder for 7 hours like a tajine, vegetable samosa
  • Mickael’s vegetable pot-au-feu with yellow miso and vegetable buckwheat cake


  • Fully matured French cheese Jean-Yves Bordier


  • Chocolate tart, Caribbean creaminess, hints of cocoa nibs, ginger-infused chocolate sauce
  • Chestnut mousse in a white chocolate shell, blueberry-blackcurrant confit and sorbet, local shortbread
  • Meringue shell, two-apple compote, apple sorbet, hazelnut crumble, honey emulsion

Prestige Menu


  • Chestnut macaroon, foie gras cooked with cider, apple variation
  • Langoustine with Thermidor mayonnaise, celery and apple remoulade
  • Blue lobster ravioli, butternut cream, vanilla emulsion
  • 12 oysters N°2 from Cancale “Philippe & Noëlle Brévault”


  • Grilled turbot, Jerusalem artichoke fricassée and smoked potatoes, poultry juice flavoured with tarragon
  • Snacked monkfish, carrots, caramelized endives, black lemon butter
  • Roasted duck fillet, citrus powder, candied salsifies and clementines, dates condiment
  • Grilled fillet of “Breton” beef, stuffed shallot shell, fondante potatoes, marrow crumble


  • Fully matured French cheese Jean-Yves Bordier


  • Pineapple variation, fresh coriander sponge cake, coconut ganache and coconut sorbet
  • Praliné almond hazelnut, lingot of Jivara mousse, mango-passion cream and mango-passion sorbet
  • Equateur chocolate mousse, mint cream, chocolate ice cream, thin dark chocolate

Book online

The restaurant is open every day,
To book online please fill out the form below.