Le Prieuré Restaurant
Perched above Plage du Prieuré on the southern, calmer side of the Dinard peninsula, Le Prieuré has been serving impeccably sourced Breton seafood to locals and in-the-know visitors for decades. The dining room's picture windows frame the Rance estuary and the distant silhouette of Saint-Malo — a view that makes every dish taste better.
What to Order
The plateau de fruits de mer — a tiered tower of oysters from the Cancale beds, bigorneaux (periwinkles), langoustines, crab and whelks — is the signature and requires no embellishment beyond good bread and the local Muscadet sur lie. Order it for two minimum; it arrives with all the tools and a patient explanation from the staff.
The grilled whole turbot with beurre blanc is the kitchen's other standout: the fish is sourced daily from Saint-Malo's wholesale market and the butter sauce is made to order, glossy and sharp with a reduction of Breton cider vinegar.
Practical Notes
Le Prieuré occupies a converted villa and has a shaded terrace that opens in fine weather from May through September — request a terrace table when booking, specifying you want the estuary-facing side. The interior is warm and unhurried even when full.
Lunch is better value than dinner: a two-course formule déjeuner with a glass of wine typically runs €22–28 and includes a starter of moules marinières or a soup of the day. Reservations are essential on summer weekends.
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