OBBO

OBBO was created by a duo and features cavist-sommelier Guillaume Claireau, winner of the Gault & Millau Trophée Sommelier Grand Ouest in 2020. The restaurant earned a Michelin Bib Gourmand in 2025 and was listed among the 109 restaurants cited as the "new blood" of French cuisine in 2023. Its philosophy values product and producer through a rigorous, local and predominantly organic sourcing policy, while the wine programme concentrates on French, biodynamic and natural wines. The wine list was a Star Wine List silver finalist, and the cellar references roughly a hundred domaines offering an extensive selection of curated bottles. A joyful, transgressive spot in the heart of Nantes, OBBO presents as a cave à manger that blends the atmospheres of a wine bar and a dining room; the room is intimate and convivial with a wine-focused vibe. Modern bistronomic cooking prioritizes product and producer, with plates designed for sharing and a menu rooted in local, mainly organic and seasonal ingredients; the kitchen offers a separate evening carte and a midday menu. Chef Antoine Gaudin leads the kitchen, and he spent nearly ten years running the pastry operations for chef Alexandre Couillon. Specialties include sweet–savory desserts, shareable small plates and tapas, Saint-Jacques (scallops), curated natural and biodynamic wines, and artisanal pastries.