Auberge du Calvaire
·Hotels
WiFi availableFree ParkingHeatingGardenBarFax/photocopyingAll 28 facilities +
04
Guest scores & sentiment
From 77 guest reviews · multi-source · as of 2026-07-23
Guests praise the warm hosts, traditional cuisine, and generous breakfast. Complaints focus on outdated facilities, lack of AC, tiny bathrooms, and high prices relative to service.
Dimension scores · cross-source
Wi-Fi9.5
Service9.5
Cleanliness9.0
Value8.8
Location8.7
Rooms8.6
Surroundings8.4
Facilities8.1
＋ PraisedWarm and helpful hosts · Generous and tasty breakfast · High-quality dinner · Convenient location
－ ComplaintsOutdated facilities and no AC · Small and damp rooms · Uncomfortable beds · Poor value for money
KEYIdeal for those valuing hospitality and food. Avoid if you mind old facilities, no AC, or small bathrooms; check room condition and price first.
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Double Room
1 × Double bed(s)18 ㎡up to 2
Free Wi-Fi and a flat-screen TV are provided in this room. The private bathroom includes a shower and free toiletries.
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Small Double Room
1 × Double bed(s)9 ㎡up to 1
The double room offers parquet floors, heating, as well as a private bathroom boasting a shower and a hairdryer. This double room features a flat-screen TV. The unit has 1 bed.
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Facilities · 28
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree ParkingHeatingGardenBarFax/photocopyingParkingTerraceFree WiFiChapel/shrinePrivate parkingAccessible parkingSpecial diet menus - on requestKid mealsCoffee Shop on siteStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasFire extinguishersInvoice providedSmoke alarmsPhysical distancing in dining areasSecurity alarmNon-smoking roomsRestaurantNon-smoking throughoutMeeting/banquet facilities
N
Nearby & map
DiningSights
1
La Mare aux Oiseaux
Creative · ★ Michelin
€€€€
A globetrotter and keen ornithologist, (with birds fluttering freely in his garden,) Éric Guérin has invented a universe that is uniquely his own. On an island ringed by circular canals, in the heart of the Brière Regional Nature Park, he has immersed himself in his terroir, all the better to serve up his own superb take on it. Indeed, the chef is an artist at heart, whose first passion is "creating". It is in the kitchen that he has found "his mode of expression", and for that we are grateful to him! Using first-class ingredients, he crafts appealing "natural" dishes that are rife with person
9.8km
2
Auberge des Deux Magots
Modern Cuisine · Bib
€€
All the charm of an old Breton house in a pretty little town full of character. The refined and creative cuisine showcases seasonal regional produce. At lunchtime, there's a mouth-watering market-inspired set menu that represents remarkable value for money. The line-caught pollack served with buckwheat risotto with squid ink is on point! Even better, the chef bakes the bread himself.
15.2km
3
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
32.6km
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
19.4km
5
Bris'Art Culinaire
Modern Cuisine, Farm to table · Bib
€€
There is space for just eight diners at the large counter laid out face to face with the kitchen, plus a few more tables to the rear. Every day, a single fish-forward set menu is improvised by chef Guillaume Brisard, who has forged an impressive culinary path (Fort de l'Océan in Le Croisic, Le Skipper in Saint-Nazaire). Fine ingredients inspire his dishes, which you can savour as you engage in conversation with the chef.
25.3km
6
Le 11 Bistrot Gourmand
Traditional Cuisine
€€
In the heart of Pontchâteau, this urban bistro is run by seasoned chef Gilles Charpy. Against a contemporary backdrop, he serves up appetising dishes made with market-fresh ingredients, such as white asparagus cream soup and Serrano; navarin d'agneau (lamb stew) and spring vegetables; choux chantilly with strawberries and rhubarb. Smiling service.
3.4km
7
La Marine
Creative, Seafood · ★★★ Michelin
€€€€
La Marine has had a facelift. In the elegant new setting, opt for the extensive tasting menu, which is constantly updated depending on the season's produce. It showcases the finest ingredients with a noble touch and a simplicity only attained by the world's top chefs – who know what and where to strip back and pare down to release the flavours and tantalise the diner's imagination. The quality of the fish, seafood and vegetables is exceptional. Alexandre Couillon's other talents include cooking over a fire, harvesting coastal plants, preparing fruit coulis, vegetable pickles, stock reductions
48.2km
8
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
30.6km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.