Restaurant
Didier Méril
Dinard · Ille-et-Vilaine
In Dinard, chef Didier Méril’s restaurant combines careful seafood cooking with a view over the Prieuré bay, with Saint-Malo on the horizon.
- Suggested time
- 1 hour 30 to 3 hours depending on the menu.
- Type of place
- Seafood gastronomy, fresh-caught fish and seasonal produce
- Atmosphere
- A contemporary dining room with a view over the Prieuré bay and terraces in season
- Getting there
- 1 place du Général-de-Gaulle, 35800 Dinard
Who this place suits
- With family
- 6/10
- As a couple
- 9/10
- With friends
- 9/10
- Solo
- 6/10
- With a dog
- 6/10
- Reduced mobility
- 5/10
These scores are calculated from what the page records: official rating, facilities, difficulty, duration and location. They are a guide, not a substitute for contacting the venue, especially about accessibility.
About
Some restaurants’ addresses already evoke a landscape. In Dinard, Didier Méril has a rare spot above the Prieuré bay, facing Saint-Malo and the Cité d’Aleth. From the contemporary dining room and, depending on the table, from the terrace, the meal comes with a shifting view of the water, the boats and the lights of the Emerald Coast. Didier Méril develops market gastronomy rooted in local fishing and fine produce. Sole, turbot, lobster and other catches can feed his creations, depending on the season. Cooking fish demands great precision: the cooking, jus, sauces, sides and seasoning must support the produce without distracting from it. The restaurant is part of a hotel, which lets you extend your stay but is not required to dine. In Dinard, it suits a lunch followed by a walk on the Promenade du Clair de Lune, or a dinner as the bay changes colour. Book and say clearly if you want a view.
What you will see
- Didier Méril, chef and owner.
- Seasonal cooking and gastronomic menus, with local fish and shellfish.
- A view over Prieuré beach, Saint-Servan and the ramparts of Saint-Malo.
- Part of a hotel, open to all.
Practical information
- Nearby
- The Promenade du Clair de Lune, Prieuré beach, the Pointe du Moulinet and Dinard’s Belle Époque villas
Tips on the spot
- Book ahead for weekends and holidays, and make sure the booking is confirmed.
- Check the exact days and times of service, which can vary with the season.
- Check the current menu and prices: an old photo of a menu is not a guaranteed offer.
- Mention allergies, intolerances or dietary needs when you book, and ask which vegetarian options are really possible.
- For a special occasion, mention it discreetly when booking.
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- Ask about alcohol-free options and say your budget if you want a wine pairing.
- Check cancellation and deposit conditions, if any.
- With reduced mobility, confirm the route, the dining room and the adapted toilets.
- Allow enough time for a menu in several courses, and avoid an appointment straight afterwards.
- Ask for a table with a view of the bay when you book.
- Walk the Promenade du Clair de Lune after lunch.
Frequently asked questions
Why choose Didier Méril?
In Dinard, chef Didier Méril’s restaurant combines careful seafood cooking with a view over the Prieuré bay, with Saint-Malo on the horizon.
Which town is the restaurant in?
Dinard, Ille-et-Vilaine, above the Prieuré bay.
What kind of cuisine is served?
Seafood gastronomy, fresh-caught fish and seasonal produce.
What is the atmosphere like?
A contemporary dining room with a view over the Prieuré bay and terraces in season.
Who is the chef?
Didier Méril, chef and owner.
See also the restaurants in Dinard.
Stay in Dinard
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Read in the journal
- City guideWhat to do in Dinard: the complete guideBelle Époque villas, the Promenade du Clair de Lune, the Écluse beach, the Pointe du Moulinet, the film festival and Saint-Malo by boat: what to do in Dinard.
- ChristmasWhat to do in Ille-et-Vilaine during the Christmas holidaysThe Rennes Christmas markets, Saint-Malo in winter, Cancale oysters, Vitré and Fougères: our ideas for the 2026 Christmas holidays in Ille-et-Vilaine.
- SeasonWhat to do in Ille-et-Vilaine during the All Saints’ holidaysThe Route du Rhum in Saint-Malo, Brocéliande for Samain, castles, the Lices market and Cancale oysters: our ideas for All Saints’ 2026 in Ille-et-Vilaine.
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