House on Rhuys Peninsula Near Sandy Beach
·Private vacation home
Free WiFiSmoke-free propertyFree self parking
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Value10.0
Location10.0
Service9.7
Surroundings9.2
Facilities8.9
Cleanliness8.1
Rooms7.5
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
RoomHouse
House
3 × Twin bed / 2 × Twin bed100 ㎡up to 8
<p><strong>3 Large Twin Beds and 2 Twin Beds</strong></p><p>1076 sq feet </p><br/><p><b>Layout</b> - 4 bedrooms </p><p><b>Entertainment</b> - 32-inch TV</p><p><b>Food & Drink</b> - Kitchen with refrigerator, stovetop, microwave, and dishwasher</p><p><b>Bathroom</b> - 4 bathrooms and shower</p><p><b>Practical</b> - Washer/dryer and highchair</p><p><b>Comfort</b> - Heating</p><p><b>Need to Know</b> - Bed sheets not available</p><p>Non-Smoking</p>
Rates / book on FlyerTrip →
House
3 × Twin bed / 2 × Twin bed100 ㎡up to 8
<p><strong>3 Large Twin Beds and 2 Twin Beds</strong></p><p>1076 sq feet </p><br/><p><b>Layout</b> - 4 bedrooms </p><p><b>Entertainment</b> - 43-inch TV</p><p><b>Food & Drink</b> - Kitchen with refrigerator, stovetop, microwave, and dishwasher</p><p><b>Bathroom</b> - 4 bathrooms and shower</p><p><b>Practical</b> - Washer/dryer and highchair</p><p><b>Comfort</b> - Heating</p><p><b>Need to Know</b> - Bed sheets not available</p><p>Non-Smoking</p>
Rates / book on FlyerTrip →F
Facilities · 3
All facilities & services listed by the hotel (aggregated across sources).
Free WiFiSmoke-free propertyFree self parking
N
Nearby & map
Dining
1
Le Gavrinis
Modern Cuisine · ★ Michelin
€€€€
The name of this country house is a nod to the nearby island of Gavrinis. The chef, who trained under Pierre Gagnaire, captures the spirit of Brittany as he showcases the produce of this plentiful, vibrant region, with dishes like a medley of locally grown mushrooms (pleurote, shiitake), served roasted, in ravioles and in consommé or red mullet paired with a chervil coulis and a dressing of bone marrow and andouille, or John Dory, artichokes, cured meat, shellfish and a white wine sauce. A genuine gourmet halt, further enhanced by a ‘sustainable’ interior décor, adorned in driftwood and a soft
13.7km
2
La Chaumière de Pomper
Breton, Crêpe · Bib
€
Only a few minutes from the scenic village of Baden, this quintessential Brittany crêperie will win you over with its authentic expertise and its "kraz" (thin and crispy) galettes – buckwheat pancakes made with organic flour and local eggs. Try the hearty "Ange Aigu" galette, packed with smoked bacon, Guémené andouille sausage and a runny egg yolk, or a butter and sugar crêpe with a pinch of salt. Impressive cider menu with around 30 varieties to choose from. The pleasant terrace for fine weather is the final flourish.
13.1km
3
La Tête en l'air
Creative · ★ Michelin
€€€
An enthusiastic and friendly young couple, Clément Raby from Paris and Estelle Mercier from the Gard region, have succeeded in turning heads with what they call their “cuisine libre” (“free cooking”). Served in a relaxed setting, this creative, original cuisine is spot on, with recipes that really work and just the right combination of flavours. On their “blind” menus, dishes aren’t announced until after you’ve tasted them so that guests can really give their senses and tastebuds a workout!
18.4km
4
Les Jardins de Kerstéphanie
Modern Cuisine
€€€
This old stone farmstead smothered in Virginia creeper and set in wooded grounds is the HQ of Emmanuel Kouri, previously encountered at Les Climats (Paris). Mindful of the provenance of his produce (line-caught fish, organic market gardeners, local dairy produce), he crafts a predominantly seafood score, like flame-licked young mackerel, carrots in verjuice and nasturtium leaves or pearlescent monkfish, courgette dip, marinière of shellfish and salsa verde. To be enjoyed on the shaded terrace in fine weather.
5.3km
5
Lesage
Modern Cuisine, Creative
€€
A stone's throw from the church, Église St Saturnin, this hotel-restaurant is housed in a handsome stone-built 17C Breton residence. The name pays homage to Alain-René Lesage, a native of Sarzeau and author of the picaresque novel Gil Blas. The interior is as charming as the outside promises: exposed beams, old terracotta floor tiles and a fireplace; a smattering of paintings by local artists add a contemporary touch. In the kitchen, the young chef cooks up delicious dishes, perfectly balancing textures and temperatures, and using high-quality ingredients, such as strips of squid, which he sea
6.0km
6
Côté Cuisine
Modern Cuisine · ★ Michelin
€€€
Modernity meets conviviality at this gourmet getaway nestled in the Lann Roz hotel in Carnac. The brightly decorated restaurant exudes elegance with its carefully laid tables, shelves filled with cookery books, and contemporary touches. Having trained at Le Bristol and at Taillevent, chef Stéphane Cosnier elevates Breton produce with creativity and precision, while also embracing exotic flavours. Open ravioli with langoustines and artichokes in barigoule, line-caught red mullet with shellfish and green curry, or a delicate bourdaloue tart given a modern twist with strawberries: each plate tell
19.5km
7
Le Kermer
Traditional Cuisine
€€
This restaurant on the Rhuys Peninsula, the result of a fruitful collaboration between two seasoned chefs, is nestled in an authentic Breton building recognisable by its stone façade and blue door and window frames. The interior of this contemporary bistro blends traditional and modern elements, with exposed beams, a period fireplace and open kitchen. On the menu, hearty and perfectly executed recipes celebrate Brittany's terroir – the leek, andouille and mustard tart is the epitome of finesse and indulgence. In addition to an enticing lunch deal, the menu-carte is particularly appealing.
6.2km
8
La Table - Domaine du Liziec
Modern Cuisine · ★ Michelin
€€€€
Set among flower gardens and century-old trees, this fully restored 16C Breton estate has been enhanced by an elegant contemporary extension. In this refined setting, chef Olivier Samson (formerly of La Gourmandière - La Table d'Olivier) showcases his talent. His refined contemporary cuisine is deeply rooted in the local terroir and presented in the form of tasting menus. Celtic produce is handled with precision: Breton abalone with spinach and a pork jus; sole from small-boat fishing with asparagus and kumquat; roast pigeon with cocoa and pigeon leg bonbon. In dish after dish, buckwheat, sea
19.9km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.