Too cramped for space within the city, Bertrand Larcher has moved his izakaya to the port of Saint-Malo, quai Duguay-Trouin. Otonali, which means "next door", is the name of this restaurant next to the Breizh Café hotel. The ambience is industrial: rough walls, waxed concrete floors and subdued lighting. Behind the counter, chef Masahiro Sawasa, nicknamed Masa, creates dishes of rare finesse. Like these pork ravioli, which change according to his inspiration. For dessert, don't miss the crème brulée with dark chocolate, candied yuzu peel and homemade yuzu whipped cream. A fine wine, sake and tea list. An exceptional voyage of the senses.
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