A brisk avel vor ("sea breeze" in Breton) depicts this seaside eatery. Camille Lacome and Agathe Richou craft flavoursome recipes rooted in the region (flawlessly fresh seafood, buckwheat, Guémené andouille, gwell, fermented milk) dotted with subtle Mediterranean accents (olive oil, thyme, tomato water). Spot-on, aromatic dishes served in a spacious modern setting.
官网Pay little attention to the unremarkable façade of this restaurant, as the main focus is on the pretty dining room with its exposed beams and open fire. Refined traditional cuisine that follows the seasons is served. Friendly service with a smile.
官网Unsurprisingly, seafood – in particular fish from the local auction – takes pride of place in this pretty restaurant located close to the marina. Simplicity and accuracy reign on the plate, while the dining area has a minimalist and intimate decor.
官网Contemporary design, open kitchens, a chef – Arthur Friess (with a fine Michelin-starred career) – and, managing the restaurant floor, Charlotte Le Gall: these are the ingredients that make this place a success. Lovely contemporary cuisine made from impeccable ingredients – such as pigeon, spelt au gratin and roots. Menu renewed every month.
官网景点数据来自 Wikidata（CC0）等开放来源，按知名度与距离排序，仅供参考。
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