The story
Origines brings sustainable bistro cooking to the heart of Rennes. Chef Romain Joly and co-founder Tabarra Illien opened the doors in 2019 inside the historic Hôtel Dieu building. Their approach treats every ingredient with deliberate care, starting with whole carcasses butchered on site and sourcing ancient local breeds like Pie Noire cattle directly from regional farms. This flexible bistro model recently secured a listing in Le Fooding 2026.
The menu balances rustic comfort with precise technique. You will find delicate scallop and ricotta tortellini swimming in herb oil alongside thick slices of homemade bread. Heavier plates feature pulled pork packed into steamed bao buns with pickled mustard seeds, or a layered parmigiana finished with tender baby lettuce. Every dish reflects a strict no-waste philosophy where trimmings become stocks and crusts turn into daily sourdough loaves.
Former pharmacy walls painted in warm mustard yellow frame rows of classic Formica tables. Natural light floods the main hall during lunch service, while evening crowds spill into the adjacent cloister. That covered courtyard transforms into a lively beer garden complete with a charcoal barbecue and a wooden tapas cabana. Guests settle around communal setups to share items like smoked burratina, sweet potato fries, or whelks dressed in squid ink mayonnaise.
Glass fermentation tanks sit visible behind large windows where brewer Tom works alongside the culinary team. The microbrewery produces house-made pale ales, haz IPAs, and double IPAs that pair directly with seasonal kitchen creations. Patrons can explore floral session beers or tropical hop-forward profiles while watching the kitchen move through service. These in-house beverages remove transport layers entirely and keep the supply chain tightly connected to the dining floor, honoring traditional bistro service rhythms.
Recognition
Ambience
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