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 Sylvain Dahirel. 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


  • Cold green pea velouté, Sainte-Maure raviolo, marinated egg yolk, black garlic emulsion
  • Half-smoked half-flame mackerel fillet, creamy broccoli, tile of seaweed bread
  • Pan fried “sot l’y laisse” chicken wings tandoori, watercress sauce
  • Confit of eggplant, smoked mozzarella and rasberry
  • 9 oysters n°3 from Cancale “Philippe et Noëlle Brévault”
  • Wild sea bass cooked with clams and razors clams, shellfish juice and harissa
  • Thick confited cod fillet, cauliflower buckwheat, trout egg, arugala pesto, Espellette butter sauce from Jean-Yves Bordier
  • Dauphine potatoes with shallots and vegetable salsa, red curry and herbs broth
  • Fillet of veal and sweetbreads “vol au vent” with vegetable from ours gardeners
  • Fully matured French cheese Jean-Yves Bordier
  • Yoghourt cream, kiwi brunoise, green apple and shiso, vanilla ice cream
  • Roasted apricots with Sichuan pepper, “fromage frais” mousse and honey
  • Chocolate puff pastry fillet with pastry cream, salted butter caramel served with peanut ice cream

Prestige Menu


  • Duck foie gras terrine, artichoke vinaigrette, Port jelly Crispy sea spider cannelloni, tomato variation
  • Half blue lobster, creamy zucchini hummus, lemon ginger broth
  • 12 oysters N°2 from Cancale “Philippe & Noëlle Brévault”


  • Roasted jumbo prawns, zucchini in all its forms
  • Grilled fillet of John Dory fish, potato tile stuffed with spring vegetable
  • Grilled fillet of “Breton” beef, vegetable stuffed, juice like a pissaladière
  • Roasted saddle of lamb, candied feenl and turmeric carrots, crispy candied lamb shoulder ravioli


  • Fully matured French cheese Jean-Yves Bordier


  • Shortbread, chocolate ganache, brownie, hazelnut almond praline, ice cream and milk chocolate sauce
  • Shortbread with strawberry mousse, creamy green cardamon, marshmallow strawberry fruit paste
  • Meringue with lemon sorbet, feenl confit and crispy crêpes

Book online

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