Appart Hôtel & Spa La Villa Du Port

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

Tucked away behind the town hall, this compact restaurant has a somewhat unusual basement-level dining room with exposed stone, metal beams, glass partitions and modern light fittings. The chef cooks up hearty dishes, remarkable for both their generosity and bold flavours: maiale tonnato, Parmesan and capers; magret de canard, mashed potatoes with whole-grain mustard, vegetables and a piquillo pepper coulis. Friendly welcome and service, and the lunchtime set menu is a steal!

The flavoursome codes of Japanese cuisine are now part and parcel of French dining habits. Emblematic of this trend, this pocket handkerchief black-fronted bistro serves one of the best ramen in town, whether it be the pork (tonkotsu) or chicken (Tori chintan) broth! Made with first-class local ingredients (pigs fed on flax seed and shiitake from Plumergat), each dish is a masterpiece of Japanese tradition. Don’t miss the delicious okonomiyaki starter with Brittany dried bonito flakes. A word of warning: they don’t accept bookings and the place is often packed to the seams!

Originally from Saint-Brieuc, chef Vincent David used to visit this renowned Vannes restaurant with his grandparents when he was a boy – it was here that he developed a taste for MICHELIN-starred restaurants. A few decades later, after winning over chefs such as Dominique Bouchet and Marc Meneau with his talent, he took over this iconic establishment, which now boasts a pared-back decor. Passionate about meat and fish combinations and a stickler when it comes to the quality of his ingredients, he creates signature dishes with Asian touches, such as crispy langoustine, which comes in different

Make a stop at this establishment on a small square in the city centre. The interior is inviting, with its warm decor of untreated wooden floorboards, fabrics and vintage porcelain. Marine and Baptiste Fournier put their hearts into serving particularly polished cuisine, showcasing fish sourced from the market and vegetables from farmers. Menu-carte at lunch, "surprise" menus at dinner. Natural wines.

Chef Arnaud Tavares is the "nomad" of the name: he has worked all over the world, from Switzerland to Thailand. Mackerel tempura, silky pumpkin soup, fried ginger and kororima seed; roast hake, bouillabaisse-style foam, aioli, fennel, sobrasada and melba toast; peach poached with verbena, granola, almond espuma and peach gel: our quicksilver globetrotter has a knack for combining flavours and tastes with real energy and flair. He may be a keen traveller, but he also knows how to make the most of local ingredients (organic fruit and vegetables, fish from Lorient's fish market etc). Reasonably p

Iodé is more than a name – it is a culinary identity, helmed by chef Sophie Reignier and pastry chef Julien Noray, who both discovered the world of catering late in life. They met at Alan Geaam in Paris and soon discovered how much they shared. Their eatery tells the tale of a Brittany off the beaten path, underscored by a love of seafood. Meticulously sourced premium ingredients, legible recipes, pared-back plating and forthright flavours, all of which with a liberal sprinkling of creativity: gravlax of mullet, eel lacquered in pomegranate molasses, fermented milk laced in kari gosse, jellied