Grand Hôtel Barrière

46, Avenue George-V - BP 70143 Dinard Cedex, France
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(USA & Canada) Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK) Call 00800 10 10 11 11
(Japan) Call 0120 086230
(Italy) Call 800 822 005

All Other Countries

Dining

Le "333 Café"

The interior of the 333 Café is warmed by woodwork, creating an elegant setting to enjoy gourmet cuisine, afternoon tea, cocktails, whiskey and vintage champagnes by the glass. Signatures include the Spring Kiss cocktail, the Brittany dish of potted seafood and prawns.

Executive Chef: Pascal Faujour

Manager: Franck Marie

Hours of Operation

Lunch:
March - November. 12:00 - 14:00hrs

For reservations call: (+33-2) 99-88-26-26

Les Terrasses du 333 Café

Les Terrasses du 333 Café features two terraces with spectacular views: one faces the Vicomty Bay and the second overlooks Saint Malo, a walled port city on the English Channel. Guests can enjoy a wide array of vintage champagnes by the glass, specialty cocktails, fresh fruit juices and a gourmet menu.

Executive Chef: Pascal Faujour

Manager: Franck Marie

Hours of Operation

March - November, 12:00 - 14:00hrs

For reservations call: (+33-2) 99-88-26-26

"The most exceptional experience was the chef's offer at our second dinner to prepare an apple tart Tatin for dessert which was not on the menu but is one of my favourites. We hope one day to return."

Le Blue B Restaurant

Perfect for a special occassion,the cozy and intimate Le Bleu B Restaurant features views of the bay and sea. Chef Pascal Faujour offers a refined, regionally-inspired menu of seafood specialties like lobster bisque. In pleasant weather, meals can be served on the terrace.

Executive Chef: Pascal Faujour

Manager: Franck Marie

Hours of Operation

March - November, 19:30 - 21:30 hrs

For reservations call: (+33-2) 99-88-26-26

"The restaurant, Blue B, is about one of the best we have experienced outside of Paris in a longtime. Lobster bisque with exotic spices that made it a taste sensation."

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