It takes a while for the platter of oysters to get to your table but you'll notice that Huitrerie Régis is more of a family-run type of business. There's only one man shucking the oysters. They were probably opened for only about half an hour and the man is already sweating from shucking away for all the oyster-cravers.
While we were still waiting for our platter, a decent line has already formed outside of the restaurant.
The oysters were the best I've had throughout my trip in Europe. We went to a couple that the locals as well as food review sites recommended but they were just not as good.
We ordered the Fines de Claires, Speciales de Claires and the organic shrimps. If I remember correctly, the Speciales de Claires was way too salty for my liking. However, I can give you my word that the oysters were...
Read moreThis is my go-to when I’m in Rennes and want take away. Their food is fresh, wonderful, and quite honestly I’ve tried many different take aways in Rennes when I’m here for work… I go back to them because it’s fresh, absolutely delicious, and I look forward to having it. Also the delivery drivers and the overall attention to the customer...
Read moreune adresse qui était bonne pour les petites bourses avec un bon rapport qualité-prix. Mais depuis janvier 2025, la qualité et la quantité a chuté avec un changement de carte (de propriétaire ?) qui a réduit la quantité et la qualité des produits proposés. Le dressage des matières, la coupe et la préparation du riz ainsi que son dosage sont inégaux. Malgré des faiblesses en termes gustatifs et esthétiques, le rapport qualité-prix reste assez bon grâce aux prix pratiqués : compter en moyenne 20-25€ par personne (makis, california, sashimi et accompagnements) boisson non comprise. A deux, choisissez le Menu Duo Bateau ou Wasabi (39 ou 48€) avec accompagnements (soupe, salade, riz). Livraison (gratuite) également possible (mais le livreur ne monte pas aux étages, il faut descendre récupérer la commande.). L’adresse pour les petites bourses peu exigeantes en...
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