Hôtel Vauban

Belle-Île-en-Mer's emblematic Hôtel du Phare (1880) and its restaurant have been redesigned and revamped by a famous architect. The decor is original, juxtaposing bright colours with the black and white of the Breton flag. The menu focuses on marine flavours, with dishes such as spider crab in its shell, bisque, celeriac ravioli with spider crab; viennoise of sea bass cooked on a stone, artichoke fricassee with clams and black garlic. As much as he can, the chef uses quality ingredients, often from the island (eg lamb reared in Bangor, honey, organic vegetables and fish from a local fisherman)