One of the most reliable addresses for traditional Manceau cooking in the old town, Le Grenier à Sel occupies a 16th-century house on a narrow street below the cathedral. The menu centres on the classics of the Maine kitchen: rillettes, andouille sausage from Guémené, freshwater fish from the Sarthe, and local cheeses. The wine list focuses on the Loire Valley appellations — Jasnières and Coteaux du Loir in particular, both rarely found outside the region.
Portions are generous and prices reasonable for the quality. Booking is advisable in summer and on race weekends, when the restaurant fills with an international crowd. In winter the dining room, with its exposed beams and stone fireplace, is especially welcoming.