Kervaillant

Chef Mathieu Kergourlay welcomes diners to this 450-hectare property, the small castle of which has been tastefully restored and decorated by his companion. The full-bodied, generous and consummately crafted food is full of surprises, such as scallops and Morteau sausage in a brioche bread roll with spinach and a reduction of pork jus. All the menus and the à la carte lineup are gluten- and lactose-free.

The petrol-blue frontage of this restaurant between the River Jaudy and Cathédrale Saint-Tugdual draws the eyes of passers-by. Inside the small rustic-style space, with white roughcast walls, exposed beams and old stonework, an appetising market-fresh menu is served: foie gras marbled with red wine; roast cod with Coco de Paimpol haricot beans; financier with pan-fried apricots. The chef, who boasts a great CV, draws on both tradition and bistronomy to concoct dishes that are inspired by regional produce. Wide choice of wines by the glass. The bill won't break the bank.

An explosion of greenery sets the scene for a splendid lineup of dishes, scattered with the odd creative touch. The spot-on result stars punchy flavours and meticulous plating. Meals are served in a magnificent greenhouse or on the alfresco patio that is bliss in fine weather.

In a village south of Lannion, this former crêperie has been taken over by chef Laure-Marie Darteyron and pastry chef François Spenlehauer, who also runs the show front of house. The Corsican name of this place means "together", and the owners work as a team to deliver good honest cuisine based on Breton produce and with a Mediterranean flourish: house-made pasta with spider crab, scallop carpaccio with citrus, pollack with fregola sarda and Breton curry. Exposed stonework and wooden furnishings make for a warm decor in keeping with the friendly vibe.