The dining in Étretat is shaped by two things: a small permanent population and a vast summer tourist trade. The result is plenty of choice, with quality stretched thin in July and August. Stick to the side streets and pre-book in season.
Le Galion, near the seafront, is the long-standing local favourite for proper Norman cooking — sole meunière, mussels, fish soup, andouille de Vire with apple. La Salamandre, in a half-timbered house on the main square, does a confident menu of seafood and Norman classics with cider and Calvados sauces, all priced for tourist Étretat rather than working Étretat. Domaine Saint-Clair (Le Donjon), on the hill above town, is the high-end Michelin-style choice with sweeping views.
For something simpler, the seafront has crêperies (try Crêperie La Lieutenance) and a small but lively row of bars with terraces facing the cliffs. The Saturday market by Les Halles is a good source of cheese, charcuterie, and the local apple cider.