Valfrescos

Chef Damien Le Quillec named his restaurant after his two grandfathers. In this unusual setting – previously a garage, cleverly converted into a contemporary loft – he channels his talent into crafting ambitious dishes that appeal to the modern palate. Meanwhile, he has opened a convivial little bistro next door – Numéro 100, where he serves bistronomy fare in a home-from-home atmosphere.

On the shores of Brittany’s largest freshwater lake, Guerlédan, this restaurant enjoys a premium location with the bonus of a panoramic view (best from the first room). Chef Teddy Le Padellec rolls out indulgent, contemporary bistronomic-centric cuisine: tartare of asparagus, smoked eel, andouille and hollandaise sauce; deep-fried cod, smashed vitelotte potatoes; grapefruit, meringue and a delicate wafer-thin cookie. Floor-to-ceiling windows and a peaceful vibe set the scene in this good food outfit bathed in light.

Outside the town centre of Saint Brieuc, Aux Pesked embarks you on a journey between land and sea. In an uncluttered interior bathed in light, this eatery celebrates seafood with its briny and veggie-focused cuisine. Local produce and seasonal ingredients are cherry-picked by the veteran chef, who is on first name basis with each market gardener and fisherman. On the menu: tartare of scallops enhanced by fresh herbs, raviole of tender juicy crabmeat in a fragrant stock or a festival of shellfish in a shellfish and seaweed butter jus. Now add an intelligently curated wine list (organic, biodyna

The contemporary interior, which makes ample use of the light and materials , is admirably paired with the delicate, seafood menu of this country house opposite the estuary. An idyllic setting to sample deftly crafted, first-rate ingredients. Chef Nicolas Adam is not content with awakening your tastebuds, he is also the proud creator of a bakery and of the Rock’n Toques festival that takes place once a year, combining music and quality street food. The glazed wine cellar boasts some 350 references.

The first floor of this house overlooking the port sets the scene for many a fine meal. After a remarkable career (Coquillage at Cancale, La Pyramide – Patrick Henriroux at Vienne and the K2 at Courchevel), chef Samuel Selosse now gives free rein to his creativity. Firmly rooted in the zeitgeist and always exquisitely presented, his cooking showcases first-rate ingredients, be they fish or vegetables, giving rise to delicacies such as cauliflower in citrus fruits and fire roasted cuttlefish, brill from small boats, asparagus and seaweed-flavoured hollandaise sauce or a pine-flavoured creamy mi

Set in a peaceful Brittany village, this authentic inn dripping in charm has been run by an enthusiastic couple for over a decade now. Wholesome cooking, savvily curated recipes and a spotlight on small local producers and artisans. Single set market-fresh lunchtime menu; more elaborate lineup in the evening. Rustic interior scattered in antiquey paraphernalia and a casual, friendly vibe.

Venetian chef Matteo Vianello chalked up experience in the kitchens of Alain Ducasse and Jean-François Piège. Now established nearer the sea, he has dedicated his small contemporary bistro to the island of Sant Erasmo (home of the famous purple artichoke). He has certainly not lost his touch, revisiting the classics in mouth-watering dishes that convincingly draw on Breton and Italian scores – for instance, ravioles of snails, sweet garlic stock, roast buckwheat or tiramisu.