Restaurant Acropole offers excellent refined regional cuisine, prepared using local produce and served in summer on the terrace by the swimming pool.

Nestled on the banks of the canal, in the most beautiful part of La Brière, the Auberge de Bréca offers an invitation to the simple pleasures of a refined and authentic cuisine. Come and enjoy La Brière and taste its specialities throughout the year.

Character 18th century house. Loire specialities.

L'AUBERGE DU PARC: friendly ambience and local produce at your service!

Auberge du Pays de Retz: delightful dining winter and summer.

The Auberge's kitchens open onto the vegetable garden where herbs rub shoulders with seasonal vegetables. This is where simple dishes are prepared, made with fresh, local produce of high quality.

A small village inn in the heart of the Anjou countryside, on the banks of the Sarthe.

In the heart of La Brière, in a hamlet of cottages, stands the Auberge des Typhas where you can enjoy refined cusine with a local flavour.

An authentic, old-fashioned inn, at the edge of the immense Perseigne forest. Exposed beams, open fires, local cuisine.

Come and share "The Potion" and the cooking of yesteryear with us at Fontevraud. La Fontaine d'Evraud: pub and brasserie.

On the banks of the Loire. Loire specialities.

Armelle and Marc offer a friendly welcome to their cottage in Herbignac, close to the La Brière Regional Nature Park. Enjoy seasonal cuisine on the shady terrace or by the fire.

Nouvelle and traditional cuisine, local dishes and special gourmet evenings, our food is cooked with passion, based on the rhythm of the seasons. Wines selected by Jean-Paul Hennin, Sommelier de France.

Traditional French cuisine in a quiet and friendly ambience prepared using fresh produce.

La Table du Meunier at Chenillé-Changé (49) 30 minutes from Angers and Laval on the banks of the Mayenne, is the ideal place to celebrate a family event, a wedding or to entertain clients.

Come and enjoy the cuisine of the banks of the Loire.

La Véranda offers all the delights of a gourmet menu. Exceptional situation on the seafront with an unrivalled view over the bay. Open from the beginning of February to the end of November.

A Bistro just the way it should be, simple and authentic.

Come and enjoy the flavours of our gastronomy.

At the heart of La Chapelle des Marais in a relaxed and sunny setting, Catherine and Yann offer a menu of French, Italian and Creole cuisine. Pizzas to take away.

You'll find warmth, conviviality and traditional cuisine at Le Donneau

Enjoying a unique situation at the end of the promenade at POULIGUEN, with a unsurpassed outlook over LA BAULE bay. Le Garde-Côte is your rendezvous with pleasure, the pleasure of good views and good food.

In the quiet and fresh air of the country, in the heart of the Bonnezeaux vineyards, the passion and sincerity of traditional cuisine with a local flavour.

Traditional, seasonal cuisine. Booking advised. Member of the Club des Bonnes Etapes en Vallée du Loir.

Le Ruban Bleu restaurant, decorated in the style of a cruise liner from the 1930s, offers regional cuisine rich in flavour and specialising in seafood, served by chef Julien URVOY. As much as you can eat seafood buffet available once a month. Open all year round.

Professional service and cuisine for a quality experience. Seasonal and creative cuisine served in a refined décor.

On a beautiful quiet avenue 150 metres from the sea, L'ESPADON invites you to enjoy its light and refined seafood cuisine and its local specialities such as Challans duck. Quiet and relaxation await you at this gourmet restaurant.

This restaurant part of the hotel welcomes you in a pleasant setting.

CHEZ CHARLES offers homemade, gourmet cooking from the Vendée.

LA BISQUINE is a traditional, family restaurant where fresh produce is a must.

Delicious cuisine from land and sea in the "Logis de France" tradition.

L'OREE DE LA CHABOTTERIE uses exclusively fresh produce, gourmet French provincial cooking.

Family inn with 11 fully refurbished rooms, seminar room, business and family dinners. Specialities: fillet of young rabbit in a thyme infusion - Fondant Mayennais (pastry)made with spelt flour.