Restaurant nestled in a completely renovated basement, which offers an inventive and refined cuisine.
With a wealth of experience in the south of France, Brittany and Switzerland, Thibaud Schouten chose to open his own restaurant in 2018, in an atypical space in the medieval city that inspired him from the first glance. Today Le Sous-sol welcomes you in a contemporary decor dressed in old stones, around a market cuisine, inventive and refined. The menu is renewed every day according to the arrival of new products and the seasons, and the menu is changed every month, giving free rein to the chef's rich inspirations.
Did you know? This review was written by our professional authors.
Members' reviews on LE SOUS-SOL
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Service avenant... cadre plaisant... et surtout en excellente compagnie !
A noter que nous étions mardi, et que le mardi soir, peu de très bons restaurants sont ouverts sur Vannes...
Seul bémol et de taille !!
le restaurant était ce jour complet et donc très bruyant...dans un sous sol au plafond très bas faisant caisse de résonance, chacun parlant très fort pour se faire entendre.
J'en suis sortie avec un mal de tête ...
Dommage