Pleasant Holiday Home With Garden

Restaurants nearby

• Louise★ Michelin 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 m12.1km
• Avel Vor★ Michelin 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.14.9km
• Gare aux GoûtsBib 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.12.0km
• Le Tire BouchonBib 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.12.6km
• L'Inattendu - Domaine de Locguénolé★ Michelin The decadently revamped Domaine de Locguénolé comprises a 19C château and an 18C Breton manor house set in 120ha of wooded grounds that are also home to a "farmyard" with chickens, goats, ducks and turkeys, as well as a kitchen garden, orchard and beehives that supply the restaurant. The luxurious and elegant dining area, reminiscent of the heyday of the East India Company, lies beneath an industrial-vibe conservatory structure surrounded by plants. This is the heady atmosphere in which chef Yann Maget (Meilleur Ouvrier de France 2023 and stints in top kitchens to his name) serves his precise 18.5km
• Rosmadec Le Moulin★ Michelin The first restaurant in Finistère to clinch a MICHELIN star (way back in 1933!), the iconic Moulin de Rosmadec is a mecca for Breton gastronomy. It is set against an enchanting backdrop, with its flower-decked terrace on the banks of the Aven, on a site steeped in history - the mill dates back to the 15C. Sébastien Martinez's cuisine is an ode to Brittany's terroir (buckwheat, buttermilk, Plougastel strawberries) and local seafood (spider crab, langoustine, lobster). The chef delivers refined and delicate dishes with robust flavours and characterful sauces: a first-rate dining experience.19.3km
• Le Vivier 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.10.2km
• Érin - Bistrot de la Dune 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.11.6km
• Le Yachtman 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.12.6km
• Le 26-28 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.12.6km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.