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 : Pascal Pochon et Daniel Guenan

Our Chefs

Patrice Dugué and Pascal Pochon 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.

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.


Émeraude Menu


  • 9 oysters n°3 from Cancale ” Philippe and Noëlle Brévault “
  • Marinated slices of bass served with organic quinoa, Thaï dressing
  • Marinated scallops served with tomato tartar, mixed vegetable and avocado dressing
  • Smoked duck breast served with cured ham Iberico di Campo, stewed vegetable, spiced pear and beetroot dressing
  • Pan seared monkfish and tails of scampi served with Venere rice and vegetable, tomato Thaï sauce
  • Pan seared scallops served with stewed leeks and saffron “Noilly Prat” sauce
  • Pan seared fillet of beef served with mushrooms flavoured with parsley, flat potato cake and salted caramel sauce
  • Roasted fillet of duckling served with apple fruit, chicory and chorizo sauce


  • Fully matured French cheese Jean-Yves Bordier


  • Hazelnut biscuit with poached pear flavoured with ginger
    and vanilla stuffed with creamy black chocolate and light cream, black and milk chocolate sauce
  • Warm thin apple tart with vanilla ice cream
  • Orange jelly, orange biscuit served with poached orange flavoured with citrus, light orange mousse, spicy crispy biscuit and mascarpone whipped cream

Prestige Menu


  • 12 oysters n° 2 from Cancale “Philippe and Noëlle Brévault”
  • Thin slices of scallops marinated with herbs served with truffle dressing
  • Duck terrine stuffed with foie gras served with stewed red onions, honey cider dressing
  • Warm crab and lobster meat served with crustacean sauce


  • Grilled fillet of turbot served with broccoli purée flavoured with mint, oyster sauce
  • Pan seared large reddish tails of prawns served with sweet mashed potatoes flavoured with ginger and coconut curry sauce
  • Pan seared fillet of veal and sweetbreads served with flat potato cake and quince vinegar sauce
  • Roasted breast and thigh of pigeon cooked in broth served with mushrooms flan and truffle cream sauce


  • Fully matured French cheese Jean-Yves Bordier


  • Butternut velouté served with short pastry, white chocolate mousse with apple and manzana, olive oil biscuit served with pumpkin pralin and stewed apple
  • Chesnut biscuit served with raspberry jelly, chesnut mousse, whipped cream mascarpone and chesnut ice cream
  • Chocolate biscuit served with Guanaja mousse and creamy black chocolate served with ginger cocoa juice

Book online

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