The story
In the heart of Nantes, OBBO reimagines the classic cave à manger – a place where wine and food share equal billing. The name itself is a contraction of "cave à vin" and "salle à manger," and the space lives up to that hybrid promise. It’s a restaurant, a wine bar, and a meeting point for anyone who values good produce and thoughtful pairings.
OBBO is the result of a meeting between two seasoned professionals. Pastry chef Antoine Gaudin spent nearly a decade at the pâtisserie of three-Michelin-star chef Alexandre Couillon on the Île de Noirmoutier. At OBBO, he brings that precision into savoury territory, mixing sweet and salty all the way through dessert. On the wine side, Guillaume Claireau – awarded the Gault & Millau Trophée Sommelier Grand Ouest in 2020 – curates a list built on personal relationships with growers, mostly organic and from the region. Together, they set out to create a place in Nantes where everyone can find something to enjoy.
The kitchen works with a rigorous selection of local, mostly organic producers. The menu changes regularly, offering dishes that are meant to be shared – or not. The midday menu is a lighter option, while the evening carte leans into the restaurant’s more exploratory side. The Michelin Bib Gourmand, awarded for 2026, recognises the quality and value of this modern cuisine. OBBO’s approach is to showcase the product and the producer, whether in the plate or the glass, and to keep the experience both joyful and unpretentious.
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good quality, good value cooking
Once the former pastry chef for Alexandre Couillon at La Marine (Noirmoutier), Antoine Gaudin has now returned to his hometown of Nantes to open up this joyful crossover spot, which triples as a tearoom, a dessert restaurant and a wine bar all at the same time. In a space with unfinished walls, vintage tables and wicker light fixtures, the young ponytailed chef sends out small plates that will light up your taste buds, where a floating island winds up in green waters with marigold sorbet and chervil crème anglaise, or the classic millefeuille takes a turn for the savory, prepared with sardines and parsnips. For us, the other day at lunch: an incredible mushroom duxelles tartlet with a black garlic condiment and coppery sweet tooth mushroom powder; a delightful sausage in brioche served with a miso mayonnaise; before tender butternut squash petals with sesame seeds and a lemon-apple condiment, and then some incredible slices of slow-cooked beet nestled amongst some cacao meringue, with spiced crumble and a red wine vinegar ice cream. Other fine options include the 100% dessert menus or the apéros with tapas, where you can nibble on savory cakes, charcuterie from the Maison Berjac and homemade cumin-coriander biscuits. // Thomas Jossin
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