Sépia

Sépia sits in the Village Feydeau in central Nantes and offers a delicate, gourmand approach to modern French cooking with gentle Mediterranean accents. The kitchen prioritises freshness and quality, sourcing ingredients from trusted local producers and favouring short supply chains, with many products described as organic or produced by environmentally respectful methods. The restaurant is recognised locally as Selected by the Michelin Guide and records a 4.8/5 guest rating; it accommodates dietary needs when informed at booking. The dining room is cosy and warm, providing indoor seating and a terrace. The venue aims for a friendly, convivial atmosphere and serves carefully presented homemade dishes. Menus are market-driven and change frequently according to arrivals and the seasons; they remain attentively modern. The kitchen focuses on seasonal market produce through a rigorous selection of local suppliers and proposes both animal and vegetal tasting sequences alongside daily vegetarian options. The restaurant was founded by native cheffe Lucie Berthier Gembara, who trained in major institutions, developed a cuisine combining marine and vegetal recipes with Provençal influences, and returned to Nantes to open Sépia. Specialties include La Séquence (animal or vegetal tasting sequence), La Grande Séquence (extended tasting sequence), Côte de cochon (pork côte), Sardines shiso and Ribs de pleurotes (vegetarian ribs).