Crêperie Saint-Georges
Tucked into a 16th-century timber-framed building on Rue du Chapitre, Crêperie Saint-Georges has been the benchmark for Breton galettes in Rennes for decades. The batter is made from organic buckwheat flour stone-milled in Finistère, the salted butter comes from a farm in Ille-et-Vilaine, and the cider is poured cold into ceramic bolées just as it should be.
What to Order
The galette complète — ham, emmental and a fried egg folded into a crisp buckwheat square — is the local entry point, but the version with andouille de Guémené and crème fraîche is what separates the initiated from the tourists.
For dessert, the crêpe au beurre salé caramel is dangerously simple: a thin wheat crêpe, a smear of salted-butter caramel sauce, and nothing else. It arrives folded into a triangle and disappears in four bites.
The Setting Matters
The low-beamed dining room with its exposed stone walls and mismatched wooden chairs feels authentically old rather than theatrically rustic — this is where Rennes families come for Sunday lunch, not where tour buses stop.
Book ahead for Friday and Saturday evenings; the queue outside on a warm night is a reliable sign that the kitchen is doing something right.
More of Rennes
Discover where to stay, what to do and the best deals for your trip.
Explore Rennes →
