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.

Our Chefs

Patrice Dugué and Pascal Pochon combine talents to offer you generous and inventive cuisine.

Patrice Dugué,


I like to highlight the exceptional quality of our produces with precision cooking, sauce reduction, vegetable based binders, subtle touches of herbs and spices and by playing with textures and elements on the plate, creating a harmony that is almost “sensual”.

Pascal Pochon,

Pastry Chef and Maître chocolatier

My job, first and foremost, is to surprise our customers with tasty, gourmet creations that titillate the taste buds and make people want to eat dessert. This is why I always try to make sure there is plenty going on by using crunchy or smooth textures and creating a surprise effect in the mouth. » Chef Pâtissier & Maître Chocolatier.


Escale Menu

(This menu is not available on Saturday evenings and bank holidays) €41

  • 9 oysters n°3 from Cancale “Maison Brévault”
  • Marinated scallops served with vegetable and passion fruit sauce
  • Duck terrine stuffed with duck foie gras and beetroot dressing

  • Steamed brill fillet served with leeks flan and seaweed sauce
  • Grilled skewer of pollack and smoked bacon served with olive oil sauce
  • Marinated and grilled fillet of guinea fowl served with roasted pineapple and smoked pepper sauce
  • Roasted duckling fillet served with chicory and quince vinegar sauce

  • Warm thin apple tart with vanilla ice cream
  • Sponge cake flavoured with rum and passion fruit served with mango sorbet, mango jelly and vanilla cream
  • Meringue with litchi sorbet and coconut mousse served with raspberry jelly and grapefruit segment

Émeraude Menu


  • 9 oysters n°2 from Cancale “Maison Brévault”
  • Duck foie gras marinated with Porto served with diced pears flavoured with spices
  • Marinated slices of bass with seaweed served with ewe cheese flavoured with truffle, “Thaï sauce”


  • Pan seared scallops served with leeks flavoured with citronella and “Noilly Prat” sauce
  • Steamed fillet of monkfish flavoured with lemon served with apple fruit and soya sauce
  • Slices fillet of veal and pan seared chorizo served with vegetable pancake, curry and curcuma sauce
  • Roasted fillet of beef served with polenta flavoured with grenadine syrup, truffle sauce


  • Fully matured French cheese Jean-Yves Bordier


  • Chocolate biscuit and black chocolate mousse served with creamy milk chocolate
  • Vanilla jelly served with lemon mousse, mandarin segment, biscuit of rice and kumquat sorbet
  • Hazelnut zabaglione with coffee tapioca served with white coffee ice cream
    and meringue

Prestige Menu


  • 12 oysters n°2 from Cancale “Maison Brévault”
  • Lobster salad served with quinoa and passion fruit sauce
  • Bass slices marinated with “Espelette” pepper served with crushed tomatoes and seaweed


  • Grilled turbot fillet served with artichoke and dried tomatoes, seaweed butter
  • Pan seared monkfish fillet and large reddish prawns served with buckwheat bulgur risotto, citrus butter
  • Pan seared sweetbreads served with apple fruit and cider sauce
  • Roasted lamb rack served with spinach, red pepper juice


  • Fully matured French cheese Jean-Yves Bordier


  • Orange hot “crêpe soufflée” flamed with Grand Marnier
  • Muesli served with black chocolate mousse and black chocolate sorbet, hot chocolate sauce with spices
  • Soft cottage cheese biscuit served with cucumber sorbet, vanilla ice cream coated with black chocolate, white chocolate ganache and cottage cheese sauce

Book online

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

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