Crêperie Ouzh Taol is a crêperie restaurant in Thabor, Rennes.
Editorially verified August 22, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Burger-galettes
Must order: The burger-galette, the house's cross of two comfort foods
Address: 27 Rue Saint-Melaine, 35000 Rennes
La Crêperie du Thabor sits by the park gates on Rue Saint-Melaine in Rennes, galettes and sweet crêpes with a candy bar that keeps student budgets happy.
Signature: Sweet crêpes from the candy bar
Order: A sweet crêpe built from the house candy bar, this room's party trick
La Crêperie du Thabor sits by the park gates on Rue Saint-Melaine in Rennes, galettes and sweet crêpes with a candy bar that keeps student budgets happy.
Signature: Sweet crêpes from the candy bar
Order: A sweet crêpe built from the house candy bar, this room's party trick
Crêperie du Pont-Levis faces the 15th-century Portes Mordelaises in Rennes, IGP Breton buckwheat galettes at the oldest crêperie address in the city.
Signature: IGP buckwheat galettes by the ramparts
Order: A 100 percent Breton IGP buckwheat galette facing the medieval gates
Sabibi Pita stuffs house-baked pitas with falafel, grilled halloumi and roast vegetables beside the Halles Centrales in Rennes, a 2023 street-food arrival.
Signature: Falafel pita, Grilled halloumi pita
Order: The falafel pita, crisp outside and soft inside, with house sauces
Le Gorille Bleu keeps its bistro kitchen running to 23:30 beside the Saint-Pierre cathedral in Rennes, homemade plates and boards from local producers.
Signature: Land, sea and cheese sharing boards
Order: A mixed sharing board late, when most Rennes kitchens have closed
Pique-Prune Cleunay runs an organic vegetarian lunch buffet beside the Biocoop in west Rennes, starters and desserts by weight with daily vegan options.
Signature: Organic buffet by weight, Daily savoury tart
Order: The by-weight starter and dessert buffets around the day's tart
Mono bakes the Neapolitan pizza reference of Rennes on Boulevard de la Liberté, ultra-thin centres, puffed rims and Italian small-producer toppings.
Signature: Wood-fired Neapolitan pizzas
Order: A margherita first; the high-hydration dough is the whole point
