Restaurant in Dinan, France
Michelin-recognised, €€ pricing, low booking friction.
A Michelin Plate modern bistro in medieval Dinan delivering ambitious, ingredient-led cooking — scallops with pig's ears, sweetbread in Iranian dried lime butter — at a €€ price point that is hard to argue against. Easy to book, consistently rated 4.7 across 1,000+ Google reviews, and the clearest step up in culinary ambition that Dinan offers.
Getting a table at Colibri is refreshingly direct for a Michelin-recognised restaurant — booking difficulty is low, which makes it one of the easier quality decisions you can make in Brittany. The real question is whether a €€ bistro in a medieval Breton town can deliver cooking that holds its own against France's broader modern bistro scene. Based on its 2024 Michelin Plate recognition and a Google rating of 4.7 across more than 1,000 reviews, the answer is yes — and at this price tier, the value case is hard to argue against.
Colibri sits at 14 Rue de la Mittrie in the heart of medieval Dinan, and the room itself earns its setting. Wood furnishings, oak parquet flooring, and a working fireplace give the dining room the feel of somewhere that has thought carefully about comfort without tipping into self-conscious rusticity. The small dining room opens onto a view of the kitchen, which keeps the atmosphere honest , there is energy here, but it is contained. This is not a loud room. The noise level is low enough for conversation, the mood settled rather than buzzy, and the pace unhurried in the way that smaller French dining rooms tend to manage better than their city counterparts. For a food-focused traveller who wants to eat well without the performance of a formal tasting room, that combination is worth seeking out.
The cooking at Colibri sits squarely in the modern French bistro register, but the menu reads with more ambition than the category usually delivers. The kitchen works with surf-and-turf combinations , scallops paired with pig's ears and lemon confit, for instance , and pushes into less familiar ingredient territory with dishes like sweetbread finished in an anchovy and Iranian dried lime butter, or bream with cardamom and yellow turnips. These are not the safe moves of a restaurant playing to tourist traffic. The flavour logic is confident and the sourcing clearly considered. At the €€ price point, finding this level of technical intent is the kind of discovery that makes a detour worthwhile. For context on what serious French cooking looks like at the other end of the price spectrum, compare against [Arpège in Paris](https://www.joinpearl.co/restaurants/arpge-paris-restaurant) or [Mirazur in Menton](https://www.joinpearl.co/restaurants/mirazur-menton-restaurant) , the ambition at Colibri is different in scale but not in spirit.
The Michelin Plate awarded in 2024 is a meaningful signal at this tier. A Plate does not indicate a star, but it does mean Michelin's inspectors found the cooking worth flagging , specifically, that the food is good. In a town like Dinan, where the dining options lean heavily toward crêperies and tourist-facing brasseries, that distinction matters more than it would in Paris or Lyon. If you are building an itinerary around Brittany and want at least one meal that rewards attention, Colibri is the appointment to make.
Dinan itself rewards the explorer who arrives without a fixed plan. The medieval old town, the ramparts, the port , these are not incidental backdrops. Pair a lunch at Colibri with an afternoon walking the ramparts and you have a day that earns its place in any serious France trip. For more on what to do and where to stay around the meal, see [our full Dinan restaurants guide](https://www.joinpearl.co/restaurants/dinan), [our full Dinan hotels guide](https://www.joinpearl.co/hotels/dinan), and [our full Dinan bars guide](https://www.joinpearl.co/bars/dinan). Those planning to explore the wider region by wine or experience will also find [our full Dinan wineries guide](https://www.joinpearl.co/wineries/dinan) and [our full Dinan experiences guide](https://www.joinpearl.co/experiences/dinan) useful starting points.
For food travellers who track France's serious regional tables , places like [Flocons de Sel in Megève](https://www.joinpearl.co/restaurants/flocons-de-sel-megve-restaurant), [Bras in Laguiole](https://www.joinpearl.co/restaurants/bras-laguiole-restaurant), [Auberge de l'Ill in Illhaeusern](https://www.joinpearl.co/restaurants/auberge-de-lill-illhaeusern-restaurant), or [Maison Lameloise in Chagny](https://www.joinpearl.co/restaurants/maison-lameloise-chagny-restaurant) , Colibri occupies a different bracket entirely. It is not competing with those institutions. What it is doing is delivering a level of creative, ingredient-led cooking that those bigger names would recognise as honest work, at a fraction of the price and with none of the booking anxiety. That is its specific appeal, and it is a genuine one.
The comparison set that matters most for your decision is not the starred houses but the other bistros you might consider on a Brittany trip. Against the typical Breton restaurant offering , which skews toward seafood plateaux, galettes, and safe fish preparations , Colibri's menu reads as a clear step up in ambition. If you want to eat simply and locally, there are cheaper options. If you want cooking that reflects genuine culinary thinking at a price that does not require justification, book Colibri. Reservations are direct to secure, the room is small enough that planning ahead is sensible, and the 4.7 rating across more than 1,000 Google reviews suggests consistency rather than occasional flashes of quality. That kind of sustained approval at this scale is not accidental.
For broader context on where modern French cooking is being done seriously across the country, [Troisgros in Ouches](https://www.joinpearl.co/restaurants/troisgros-le-bois-sans-feuilles-ouches-restaurant), [Auberge du Vieux Puits in Fontjoncouse](https://www.joinpearl.co/restaurants/auberge-du-vieux-puits-fontjoncouse-restaurant), [Georges Blanc in Vonnas](https://www.joinpearl.co/restaurants/georges-blanc-vonnas-restaurant), [Les Prés d'Eugénie in Eugénie-les-Bains](https://www.joinpearl.co/restaurants/les-prs-deugnie-michel-gurard-eugnie-les-bains-restaurant), [La Table du Castellet in Le Castellet](https://www.joinpearl.co/restaurants/la-table-du-castellet-le-castellet-restaurant), [Paul Bocuse in Collonges-au-Mont-d'Or](https://www.joinpearl.co/restaurants/paul-bocuse-lauberge-du-pont-de-collonges-collonges-au-mont-dor-restaurant), and [Frantzén in Stockholm](https://www.joinpearl.co/restaurants/frantzn-stockholm-restaurant) each represent a different expression of what serious cooking at a flagship level looks like. Colibri is not in that bracket , but understanding the spectrum helps place what the kitchen here is attempting, and why the Michelin Plate recognition is a legitimate credential rather than a consolation award.
Colibri is at 14 Rue de la Mittrie, 22100 Dinan. The price tier is €€, making it one of the more accessible Michelin-recognised addresses in Brittany. The dining room is small, so booking ahead is advisable even though availability is generally good. No specific dress code data is available, but the room's relaxed, bistro atmosphere suggests smart-casual is appropriate , this is not a jacket-required situation. Hours and booking method are not published in our current data; check directly with the venue to confirm service times before travelling.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Colibri | Modern Cuisine | €€ | Easy |
| Plénitude | Contemporary French | €€€€ | Unknown |
| Pierre Gagnaire | French, Creative | €€€€ | Unknown |
| Alléno Paris au Pavillon Ledoyen | Creative | €€€€ | Unknown |
| Kei | Contemporary French, Modern Cuisine | €€€€ | Unknown |
| Le Cinq - Four Seasons Hôtel George V | French, Modern Cuisine | €€€€ | Unknown |
Comparing your options in Dinan for this tier.
Yes, at €€ pricing with a Michelin Plate (2024), Colibri is one of the stronger value cases among Michelin-recognised restaurants in Brittany. The cooking is ambitious — sweetbread in anchovy and Iranian dried lime butter, scallops with pig's ears and lemon confit — without the three-figure price tags of Paris equivalents. If you're in Dinan, there's little reason not to book.
Menu format details aren't confirmed in available data, but the Michelin Plate recognition and the style of dishes on record — surf 'n turf combinations involving scallops, sweetbread, and bream — suggest a kitchen that rewards going deeper into the menu rather than ordering light. Ask when booking whether a set menu is offered; at €€ pricing, it's likely to be competitive with comparable tasting formats in the region.
The dishes cited in Colibri's Michelin recognition give a clear signal: scallops with pig's ears and lemon confit, sweetbread in anchovy and Iranian dried lime butter, and bream with cardamom and yellow turnips. The kitchen's strength is in its surf 'n turf combinations — order around those rather than playing it safe with simpler dishes.
Colibri is a modern bistro with wood furnishings and oak parquet floors in a medieval Breton setting — dressy casual is appropriate. Think neat trousers and a shirt or a simple dress; you don't need a jacket, but you'd be overdressed in beachwear or underdressed in a suit.
Colibri is a small dining room at 14 Rue de la Mittrie in medieval Dinan, with a view of the kitchen — this isn't a sprawling brasserie, so expect an intimate, counter-adjacent feel. Booking difficulty is low for a Michelin-recognised address, which makes it easier to secure than comparable restaurants in larger French cities. The cooking skews creative and surf 'n turf-driven, so go in expecting bold combinations rather than classic French bistro standards.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
