Peska

The story

Peska Rennes | A Coastal Seafood Kitchen on Rue Saint-Malo

The founder and her sourcing vision

At Peska in Rennes, owner Clémentine Guillois transformed a ground-floor shop on Rue Saint-Malo into a focused seafood kitchen. Her vision grew from extended trips along the coast, where she met oyster farmers and tuna captains who supplied the restaurant. She built the menu around daily catches from those waters, pairing them with seasonal vegetables and aromatic herbs gathered locally.

The kitchen approach

Chef Pauline Iafrate runs the cooking line with a focus on straightforward technique and precise seasoning. Whole fish arrive straight from the regional criées and finish on a hot plancha rather than complex sauces. The daily cards shift toward raw preparations and shareable seafood tapas designed for relaxed tables. A careful selection of sulfite-free white wines rounds out the drink list.

The dining room

Framed nautical sketches line the walls above a long wooden banquette and scattered velvet cushions. Medieval timber rafters stretch overhead in the space recently listed by Le Fooding for its refined coastal cuisine. Guests settle into the historic center location just steps from the Jacobins convent.

Signature plates

Diners frequently order toasted focaccia brushed with intertidal herbs alongside the house marinated mackerels. A golden sole meunière arrives with tender leeks, crisp fennel, and a reduced fish jus. The service concludes with a structured pavlova layered with homemade cheese, floral meringue, and wild strawberry.