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.


Émeraude Menu


  • 9 oysters n°3 from Cancale “Maison Brévault”
  • Crab meat remoulade flavoured with herbs served with pickled vegetable and shrimp sauce
  • Marinated sea bream flavoured with passion fruit and citrus served with spicy dressing
  • Duck foie gras flavoured with “Porto” served with strawberries flavoured with ginger, beetroot dressing


  • Marinated and steamed fillet of codfish flavoured with spices served with vegetable, onions, anchovies and white butter sauce
  • Pan seared fillet of bass served with vegetable wok, olive oil sauce
  • Steamed fillet of monkfish served with cold aubergine purée, tomato and coriander sauce
  • Roasted loin of pork served with spicy pineapple, flat potato cake and parsley, chorizo sauce
  • Pan seared fillet of duckling and duck liver served with mashed potatoes flavoured with “Comté” and caramel butter sauce


  • Fully matured French cheese Jean-Yves Bordier


  • Warm thin apple tart with vanilla ice cream
  • Coconut blanc manger served with passion fruit crispy biscuit, coconut sorbet and chocolate jelly
  • Honey lemon biscuit served with poached rhubarb, yogurt sorbet and strawberries

Prestige Menu


  • 6 oysters n° 2 from Cancale “Maison Brévault” and Dublin prawns served with mayonnaise sauce (depending on delivery)
  • Lobster salad served with organic quinoa, tomato tartar and pesto dressing
  • Marinated slices of bass served with tomato purée flavoured with coriander and seaweed tartar, soya and honey dressing
  • Duck foie gras and smoked duck breast served with pickled vegetable, “Tomme” with truffle and cider dressing


  • Grilled fillet of turbot served with provençal vegetable “tian” and seaweed sauce
  • Pan seared plate of large reddish prawns served with mashed sweet potatoes flavoured with ginger, Thaï sauce
  • Steamed fillet of John Dory fish served with courgette aioli and herb saucePan seared fillet of beef “Normand” and duck liver served with flat potato cake and pepper sauce
  • Pan seared sweetbreads served with apple fruit, mushroms flavoured with parsley and maple syrup sauce with porto


  • Fully matured French cheese Jean-Yves Bordier


  • White chocolate mousse served with red fruit marmalade, creamy milk chocolate and pistachio biscuit
  • Assorted chocolate dessert
  • Crumble served with white chocolate stuffed with nougat mousse and apricot sorbet

Book online

The restaurant is open every day,
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