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The restaurants

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Faire le plein d’aventures gustatives aux restaurants des Sables d’Olonne EN

Aux Sables d’Olonne, l’aventure s’invite également dans votre assiette ! Nichés le long des ruelles pittoresques de la ville ou offrant une vue imprenable sur l'océan Atlantique, les restaurants d'ici vous font la promesse d’escales enchantées ! Saveur du terroir de Vendée ou délices de la cuisine française ; expérience gastronomique raffinée ou ambiance décontractée, tous les goûts seront comblés.

Restaurants in Les Sables d'Olonne

From the Chaume district to the fishing port, via the Port Olona, the Remblai and the town centre, there's a restaurant for you in every corner of our destination! Creperies or pizzerias, gourmet restaurants or traditional cuisine, which will you choose?

We'll let you make up your own mind!

Restaurants with sea views

Whether you're comfortably seated on a sunny terrace overlooking the Atlantic Ocean, or dining with your feet in the sand, enjoy a unique sensory experience in our sea-view restaurants. Let yourself be lulled by the sound of the waves as you savour delicious dishes... All the while admiring the sumptuous spectacle of the ocean horizon! Every mouthful becomes a gastronomic adventure, where the flavours of the sea mingle with the beauty of our coastal landscapes. It's the promise of memories as delicious as they are memorable!

We'll let you choose

Restaurants with seafood à la carte

In Les Sables d'Olonne, restaurants and seafood specialities go hand in hand! Inspired by the daily arrivals from the fishing port's fish auction, this traditional cuisine showcases fresh, tasty products, prepared with passion and expertise. Savour the iodised flavours of lobster, sea bass, mussels, langoustines, skate and sole sablaise and other fish, which vary according to the season for an ever-changing taste experience.

A culinary tour that's both historic and gourmet. Les Halles Centrales is home to a vast array of local producers and craftspeople: market gardeners, fishmongers, butchers, cheese-makers, bakers, cake-makers, caterers, florists, producers and sellers of regional products and preserves, etc.

All markets & producers

Our recipes

Get cooking!

Cuttlefish Rata Recipe

by Patrice Guillou - Le Fatra Ingredients (serves 4)

800 g cuttlefish breasts
2 onions
200 g carrots
200 g mushrooms
1 bouquet garni
40 g flour
50 g butter
5 cl olive oil
Cognac

Preparation

Finely chop the onions.
Cut the cuttlefish breasts into
4 cm cubes.

Cooking

Heat a cast-iron casserole dish and melt the butter with the olive oil.
Gently fry the onions.
When they start to brown, add the cuttlefish and cook for 15 mins.
The cuttlefish should release its juices and colour once the juices have evaporated.
Flambé with Cognac.

Sprinkle in the flour and stir over a high heat for 3 minutes.
Moisten to the brim with water.
Add the roughly chopped carrots.
Add the bouquet garni and cook for 45 mins.
Add the chopped mushrooms and cook for 15 mins.
Adjust the seasoning and serve with potatoes or rice.

Recette Rata de seiche-Restaurant Le Fatra

Lieu marble, melting potatoes and cocoa skin broth

By Boris Harispe - L'Abissiou Ingredients (serves 4)

1 pollock weighing 2 to 3 kg
500 g new potatoes, peeled
100 g raw cream
1 bunch chives
1 carrot
1 onion
1 shallot
2 kg coarse salt
40-50 g cuttlefish ink
120 g cocoa peel per litre of pollock stock
1 kg clarified butter (for confit)
Salt
Red wine vinegar

Preparation

Lift the pollack, remove the bones and skin, and cut the fillets lengthways into strips.
Place the fillets in coarse salt for 15 mins, then rinse in cold water for 40 mins.
Dry the pollack fillets well and add the squid ink.
Place the pollack fillets on cling film and form into a tight ballottine (sausage shape).
Set aside in a cool place.
For the raw cream: chop the chives, add the raw cream, mix and season (salt and red wine vinegar).

Cooking

Fry the potatoes in the clarified butter.
Check with a knife (they should not fry).
Make a stock with the fish bones: crush the bones and add water to the boil.
When it boils, add the garnish (coarsely chopped onion, carrot and shallot), skim and simmer for 30 minutes. Strain through a sieve.
Weigh the stock and add 120g of cocoa skin per litre of stock.
Leave to infuse for 8 mins and strain through a fine sieve.
Adjust the seasoning.
Slice the pollack and cook in a clarified butter bath at between 55° and 60° (best cooked to 48°).

Presentation

Place the raw cream and chives in the bottom of a soup plate,
Add the potatoes and pollack marble and serve the fumet at the table.

Plat Marbre de Lieu - Restaurant l'Abissiou

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