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The north coast of Brittany is now synonymous with stylish seaside getaways, making it the perfect location for this sleek beach bolt-hole. Nestled on a picturesque, curved bay in Dinard - known as the 'Pearl of the Emerald Coast' - this bijou hotel offers guests smart and comfortable rooms and a gourmet restaurant on the seafront.
Opened by Didier Méril on the site of a late 19th-century hotel in 2004, the hotel has since made a name for itself for its minimalist design and excellent services. The nine rooms range from small doubles to superior rooms with a freestanding bath. Lots have sea views and throughout, crisp white linens are set off by deep blue carpets, illuminated by tall windows and soft lamps. Above the rooms, two suites - including a family suite - complete the hotel, with beautifully appointed living space and sea vistas.
Dining at the restaurant is an absolute must; the menu - entirely seasonal and homemade - is dynamic and exciting, with lots of great vegetarian and vegan options. Highchairs are provided, and a parallel children's menu is also available, making this restaurant popular with families in the summer. Whether you prefer to lounge by the sea swimming pool opposite the hotel all day or explore the nearby Rance Valley and Mont-Saint-Michel (both a short drive away), there is no shortage of local exploring to do during your stay.
Local exploring
Families
Beach Life
Museums
Sights nearby
Trekking
Pet friendly
Intimate
Family Suites
Owner managed
Gourmet
Romantic
Contemporary
Disabled access
Beach nearby
Child friendly
Chic
Boutique
Sea Views
Restaurant
Rooms
11 rooms in this hotelPet friendly
Pets are allowed on request. Charges may be applicableParking
Family Suites
Bar
Wifi
Air conditioning
Disabled access
Child friendly
Restaurant
Museums
Sights nearby
Trekking
A charming bay, a traditional Dinard-style villa built by a cliff, a modern and graceful interior design – this is what to expect at the bijou Restaurant Hôtel Didier Méril, not to mention the fantastic gastronomic cuisine that emerges from the kitchen of chef Didier Méril himself.
Originally published by The Telegraph
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