Chambre kercaves

Louise was chef Julien Corderoch's great-grandmother, and it was she who sparked his love of food and, indeed, his culinary vocation. In a warm, contemporary interior, he proposes surprise menus made up of tasty seafood and plant-based dishes, making good use of sustainably caught fish (line and small-boat fishing) and drawing on his knowledge of the maturing process: gilthead sea bream sashimi, wild herb pesto and wild carrot; raw scallops, warm broth of brown shrimp with coriander and ponzu sauce; gently steamed pollack, creamy cauliflower and shiitake roasted in miso butter. The lunchtime m

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.

Chef Vincent Seviller has come up trumps in this establishment near the railway station. He invites diners on a bistronomic journey in a tasteful, modern setting. An experienced and talented craftsman, each dish is artfully presented, flavoursome and balanced. The lunchtime menu is chalked up on a slate, but more elaborate in the evening.

A few minutes from Lorient, Les Mouettes hotel overlooks the ocean, promising patrons a timeless seaside stay and a breathtaking view of Île de Groix. In the kitchen, chef Nicolas Le Tirrand (formerly of Les Sources in Lorient) applies himself to cooking up bistronomy cuisine with Breton accents, showcasing local fish and seafood, as well as some fine cuts of meat cooked on the barbecue.

In this restaurant facing the open sea, the cuisine showcases fish and seafood (of course!). With the island of Groix as a backdrop, guests could almost dip their toes in the water while the chef serves up extremely fresh fish dishes, from a menu interspersed with a few modern touches.

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.

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.