TY Raok - Jolie Maison a Lilia a 200m de la mer

This house rustles up wholesome bistro fare that shines the limelight on regional produce. The chef particularly likes devising dishes around a single ingredient, such as pork or lamb. House specialties include black pudding, a 64° egg and Guéméné andouille. Well worth discovering.

In addition to fish from small fishing boats, lobster and seafood, you will sample slap-up gourmet cuisine that highlights first-rate local produce. It is not difficult to see why this seaside establishment is such a hit with the locals, who also come for its wood-clad, contemporary interior decked in trendy light fixtures and the friendly, casual vibe.

Nicolas and Solenne Conraux are the third generation at the head of this establishment, a pioneer in the field of sustainable development and cookery. Local produce reigns supreme in this gourmet map of Finistère: oysters, lobster, abalone, but also seaweed, vegetables and even the 100% Brittany cheeses. Just as Brittany takes the limelight in the plate, it is also celebrated in the décor and the tableware which is the work of local craftspeople. What’s more, the service team is always happy to explain the ingredients and different fermentation and maceration techniques used by the kitchen sta

This extension of the gourmet flagship, La Butte, sports a modern layout with an open kitchen and a bakery-cum-shop. Chef Nicolas Conraux specialises in wholesome traditional fare deeply entrenched in the Finistère region. The set menu is both well-curated and well-priced and those with a sweet tooth will be bowled over by the eat-as-much-as-you-like dessert buffet.