Fidelis

The story

Fidelis Saint-Malo – Modern Breton & Peruvian Cuisine, Bib Gourmand

A family table in Saint-Malo

In the walled heart of Saint-Malo, Fidelis opened in 2019 as the life project of Solène and Ronan Mahé. The couple met behind the scenes of a Michelin-starred restaurant – she in the dining room, he in the kitchen – and have been inseparable since. After training with Guy Savoy, Daniel Boulud and at Le Jules Verne, and stints from Paris to New York via Saint-Barth, Ronan returned to Brittany to build a place that reflects his personality. With their daughter, the decision felt obvious. Fidelis was born.

A cuisine that travels

Ronan Mahé’s cooking is free, generous and well-travelled. He marries Breton products – oysters from Cancale, blue lobster from Brittany – with Creole and Peruvian touches. The menu changes with the season, but expect tacos of the moment with guacamole, coriander and pico de gallo, a suggestion of the day, and desserts made with the same precision. Latin spices meet local seafood in dishes that are both precise and surprising, as Gilles Pudlowski noted: "Les épices latinos se marient aux produits bretons sur une carte pleine de surprise."

Warmth and generosity

Solène Mahé runs the dining room with kindness and accuracy, embodying the soul of the place. The setting, in the narrow streets of Intra-Muros, is authentic and lively – a simple, living moment that feels genuinely Malouin. Fidelis earned a Michelin Bib Gourmand for its good quality, good value cooking, a recognition that matches the restaurant’s spirit: sincere food, fair prices, and a family welcome. Children have their own €15 menu, the terrace lets you dine in the heart of the corsair city, and the team adapts dishes for allergies and diets. Dogs are welcome, and wheelchair access is provided.

On the menu

The Fidelis menu is priced at €36 and includes a soup of the day, tacos of the moment, guacamole, a suggestion of the moment and a dessert. À la carte options feature Cancale oysters (N°3) and roasted blue lobster with vegetable risotto and lime-and-yellow-zest or kari gosse butter. The cooking is modern, Breton at its core, and always seasonal. Whether you come for the lobster or the tacos, you leave with the feeling of having shared a real meal – the kind that makes you want to come back.