Sea View Restaurant
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 Sylvain Dahirel. We also have an opulent wine cellar and our sommelier is always available to offer advice.
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
Daniel Le Guénan and Sylvain Dahirel combine talents to offer you generous and inventive cuisine.
Daniel Le Guenan,
Chef
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.
Menus
Émeraude Menu
€61
- Seasonal fruit and vegetable tart, feta cheese, passion fruit vinaigrette
- Veal vitello, hazelnut, roasted cauliflower texture, olives and truffle cream from the duo “Enzo-Fabrice”
- Sea bass tartare, French strawberries and bu”ermilk emulsion
- 9 oysters n°3 from Cancale “Philippe et Noëlle Brévault”
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- Breaded codfish with Breton prawns, brown fish jus, creamy celery and tarragon
- Pan fried sea bass, roasted artichoke broth, crab ravioli and salmon roe
- Vegetable mushroom casserole with forest flavors, brown vegetable juice, asparagus and artichokes
- Variation of veal, sweetbread cromesquis, confit chuck, grilled picanha, floral juice
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- Fully matured French cheese Jean-Yves Bordier
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- Greek yogurt cream, strawberries marinated with balsamic vinegar, fresh strawberries and basil sorbet
- Almond financier savarin, dark chocolate shell, hazelnut and praline creamy, coffee emulsion
- Vanilla parfait with blackcurrant confit, rice pudding and blackcurrant sorbet
Prestige Menu
€81
- Lobster medallion, heirloom tomatoes mosaic, herb salad
- French tuna carpaccio, watermelon, ponzu jelly, crispy rice
- Marbled terrine of squad and foie gras, reduced carrot juice with bitter chocolate, candied baby greens, crispy cocoa nib tuile
- 12 oysters n°2 from Cancale “Philippe and Noëlle Brévault”
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- Langoustines, clams, haddock, baby leeks, wilted spinach, Grenobloise sauce 2026
- Grilled John Dory, burnt tomato paste with green cardamom,melting fennel and fresh herb oil
- Rennes-style chicken, supreme with sage butter, crispy pressed leg, lemon relish, medley of spring vegetables
- Grilled Breton beef tournedos, oyster tartare, potato velouté samphire, iodized veal juice
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- Fully matured French cheese Jean-Yves Bordier
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- Almond biscuit and almond mousse, poached rhubarb, yogurt mousse, meadowsweet ice cream
- Creamy peas soup, yogurt cream and yogurt sorbet, almond and olive oil financier
- Crispy dark chocolate, dark chocolate mousse, caramel ice cream, capers powder, bergamot gel and creamy chocolate, caramel sauce
Contact-us : +33 299 407 540