The hotel
The château serves breakfast, and breakfast only. For the rest of the day, here are the places we go to ourselves.
Better said plainly: the château serves neither lunch nor dinner. This is not a seasonal restriction — it is the case all year round, and it is better learnt before you arrive than at 8 pm. That said, you can eat very well ten minutes away, and we know where.
We serve breakfast as a tray, in your room, on the terrace or in the château's drawing room, in a calm and pleasant setting. For those who like to linger: a wide choice of preparations, homemade cakes, charcuterie and cheeses from the region.
We put this list together ourselves, by going. It shifts with the seasons, and many of these rooms are small: a phone call before you set off saves you a closed door.
A two-floor village brasserie, open for over twenty years: homemade cooking from regional artisan producers, morning to evening.
A hotel-restaurant on the square: chef Yannick Yon serves modern, creative cooking, everything made in-house from local produce.
A brewpub in the literal sense — they brew their own beer. Burgers and fries, a large room and a play corner for children.
Savoury galettes, crêpes and grills in a room decorated with vintage cars and motorbikes. Small dining room — best to book.
Wood-fired pizzas, pasta and traditional dishes. Terrace in fine weather, and takeaway if you would rather eat back at the château.
A brasserie in the village centre: homemade daily specials, fresh produce, and genuine vegetarian options. Terrace and a quiet inner courtyard.
Kebabs, homemade burgers and fries, tacos, a children's menu. The address for when you get back late from a day on the beaches.
A bistro at lunch, a tearoom in the afternoon, a bar to eat at in the evening. A short menu that changes weekly, seasonal beers and wines.
Modern, precise market cuisine, steps from the Tapestry and facing the cathedral. In the MICHELIN Guide; booking essential.
Under the arcades in the centre: pot-au-feu, moules marinières, crêpe normande. A blackboard menu renewed every week.
A traditional table in a 17th-century house: characterful meats and sauces, homemade pastries. Bib Gourmand in the MICHELIN Guide. Dinner only, and a small room — book ahead.
Norman cooking that follows the seasons and the market, in the historic centre. Rooms with fireplaces, a garden away from the noise, terrace at the foot of the cathedral.
Between the cathedral and the Tapestry: exposed stone, wooden tables and a view of the cathedral. The menu changes every three months.
Post-Landings decor and music, local catch and Norman specialities, a stone's throw from the cathedral.
The finest table on this list: Port-en-Bessin scallops, Asnelles oysters, under beams and old stone. Bib Gourmand and two Gault&Millau toques.
Breakfast times, special diets, or a recommendation for one particular evening: call or write to us — we know the area.