Le Mottay Guesthouse
·Bed and breakfasts
WiFi availableFree ParkingSwimming poolHeatingGardenParkingAll 32 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Rooms10.0
Value10.0
Service10.0
Facilities10.0
Cleanliness9.9
Location9.6
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Triple Room
1 × Single bed(s) / 1 × Large bed(s) (King size)32 ㎡up to 3
The spacious triple room provides a private entrance, a tea and coffee maker, as well as a private bathroom featuring a bath and a shower. Meals can be prepared in the kitchen, which comes with a refrigerator, a dishwasher, kitchenware and an oven. The triple room features a flat-screen TV, a dining area, a wardrobe, a safe deposit box as well as garden views. The unit offers 2 beds.
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Double Room with Private Bathroom
1 × Large bed(s) (King size)28 ㎡up to 2
In the well-equipped kitchen, guests will find a refrigerator, a dishwasher, kitchenware and an oven. The spacious double room offers a private entrance, a tea and coffee maker, as well as a private bathroom boasting a shower and a hairdryer. The unit has 1 bed.
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Facilities · 32
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree ParkingSwimming poolHeatingGardenParkingTerraceFree WiFiPrivate parkingOutdoor poolSun terraceOutdoor pool - seasonalShared kitchenHeated poolPlunge poolOutdoor furnitureSun loungers or beach chairsSun umbrellasStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusHand sanitizer in guest room and key areasFirst aid kit availableSanitized tableware & silverwareSmoke alarmsPhysical distancing in dining areasKey accessCCTV outside propertyCCTV in common areasSecurity alarmWalking toursNon-smoking roomsLaundry washed per local authority guidelines
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Nearby & map
Dining
1
Anne de Bretagne
Creative · ★★ Michelin
€€€€
On the south bank of the Loire estuary, this imposing contemporary building overlooks the small port of Gravette. Talented chef Mathieu Guibert, a local lad from the Retz region and a farmer’s son, has forged solid ties, founded on respect, with producers from the region who are as passionate about what they do as he is. It is no surprise that seafood plays a star role here. Depending on the catch of the day, the menu might feature lightly cooked prawns, pommes soufflées (‘puffed potatoes’) and an infusion of green cardamon; risotto of haddock, langoustine carpaccio and parmesan emulsion; stuf
12.0km
2
Beau Boucot
Modern Cuisine · Bib
€€
Facing the Grande Plage de Tharon, this bright seaside bistro is an offshoot of chef Mathieu Guibert's restaurant, Anne de Bretagne. You can get a taste of the sea, both in the dishes (some of which, such as the seafood platters, are for sharing) and in the surrounding scenery. Vegetarian and meat options are also served. The impeccable quality of the dishes benefits from the chef's network of suppliers. From the fried prawn amuse-bouche to the new take on vitello tonnato, and not forgetting the smoked trout, everything is on point. The service, provided by a young, smiling team, is the epitom
8.2km
3
L'Orangerie
Modern Cuisine · Bib
€€
Trained by some of the best (Alain Dutournier, Jean-Michel Lorrain, Alain Ducasse), chef Julien Lainé crafts enticing food that surfs between tradition (leek vinaigrette; veal vol-au-vent; chocolate fondant cake and cocoa sorbet) and modernity (carpaccio of croaker and blood orange dressing; pan-seared line-caught seabass with a haddock emulsion). In a seaside resort such as Pornic, this eatery with two colourful little dining areas and an open kitchen is most welcome.
10.4km
4
Topaze
Modern Cuisine · Bib
€€
This little gem of a restaurant in the town centre is intimate, inviting and irresistible. It was opened by a couple of professionals (who met at William Ledeuil's Ze Kitchen Gallery, in Paris); he operates in the kitchen, she front of house. The chef proves himself to be a master craftsman who leaves nothing to chance, and you can expect fresh, local produce based on seasonal availability, gentle and precise cooking, flavours and colours. We feasted on the beef tartare with an iced oyster cream dotted with samphire, followed by unilaterally pan-seared pollock with mashed potatoes and celeriac
14.0km
5
Le 21
Modern Cuisine
€€€
This restaurant enjoys a truly enviable location overlooking Plage de la Birochère, whose sandy cove surrounded by rocks is visible from the restaurant. Chef Sylvain Belouin and his wife Valérie, an oenologist and sommelier, are the brilliant duo behind this 21C Pornic institution. The chef cooks up modern cuisine with an emphasis on precise cuissons and the quality of the terroir – the perfectly crispy sole meunière is testament to this. His authentic approach places the emphasis on flavour. The extensive wine list homes in on biodynamic wines, and friendly, down-to-earth service contributes
11.4km
6
GAMIN
Modern Cuisine
€€
After a period of hopping from one time zone to another (Alain Passard, Corsica, Dan Barber's Blue Hill restaurant in the US), it somehow made sense for Charlotte and Bastien Guillochon to set up shop opposite a port! Their "culinary house" (as they call it) is open from breakfast through to dinner and has plenty of cosy corners. Each dish on the menu starts with the name of a vegetable or fruit: split peas, soupe corse and smoked sausage; Pontoise cabbage, green curry and horse mackerel. This modern cuisine is respectful of the environment and expertly crafted.
12.2km
7
Le Saint Paul
Modern Cuisine
€€
In this charming little town on the Atlantic coast, this restaurant with pared-back interior decor has a light and bright atmosphere. A native of the area, chef Maxime Roullier (who previously worked for Éric Guérin at La Mare aux Oiseaux and Le V in Paris) refurbished his parents' brasserie, where he now serves creative market cuisine: pea tartlet and burrata espuma; 48hr pork belly confit glazed with raspberry vinegar, honey and soy sauce. The service – under the guidance of Johanna, the chef's wife – is diligent and nicely paced.
13.9km
8
Au G'Retz des Saisons
Modern Cuisine
€€
Well-travelled young chef Samuel Duchêne aligns his cooking with the seasons. His short menu, which changes every month, showcases first and foremost local Pays de Retz farmers and artisans – fish, free-range eggs, sea salt. Beetroot marinated in cider, confit egg yolk, watercress coulis or fillet of sea bass, carrot, coconut emulsion, turmeric: hard work, audacity and flavour. The house-made bread is very good, too. Limited capacity, so it's best to book in advance.
14.3km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.