Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
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Rooms & Views
The double room features a wardrobe, parquet floors, as well as a private bathroom boasting a shower and a hairdryer. Th…
The double room offers a private entrance, a wardrobe, a terrace with garden views as well as a private bathroom boastin…
The triple room offers a private entrance, a tiled floor, as well as a private bathroom featuring a shower and a hairdry…
The double room offers a wardrobe, parquet floors, as well as a private bathroom boasting a shower and a hairdryer. The…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- GlazBib On the village square, Glaz – a Breton word evoking the sea's shifting hues of green, blue, and grey – strikes a balance between old and new: wrought iron, earthenware and rugs sit alongside wood panelling, copper and plants. Tanios Nakhlé Cerruti presides in the kitchen; Émeline Macé oversees the dining room and wine cellar. Born in Saint-Malo to an Italian mother and Lebanese father, the chef draws on his heritage and his travels to craft precise fusion bistronomy dishes with their roots in French culinary tradition. The menu showcases local ingredients, many organic, skilfully elevated with5.2km
- Orizhon In their restaurant opposite the port of Audierne, this pair certainly broadens our culinary horizons. The chef is from Brazil and the floor manager hails from Finistère – the result is delicious, aromatic cuisine that will bring a smile to your lips. The chef naturally draws on the local pantry – most notably fish and seafood, to which she cleverly adds modern and exotic touches. The predominantly maritime score features a lineup illustrated by confit of seabass with grilled beetroot and a pomegranate dressing or seared scallops served with pearl barley, mango and a curry sauce. Pleasant colo1.6km
- Ty Mad On the heights of Tréboul in a quiet residential district, sample fresh dishes in which market availability and organic produce are much more than a fashionable concept. Dig into a buckwheat pie of aubergines and sheep’s cheese or black Guengat pork rich in local aromas, before making your way down the coastal path to the beach below for a nap! Vegan menu.17.5km
- L'Insolite Run by chef Gaël Ruscart, this fine establishment in the heart of the city revolves around inventive and masterful cooking. Fish and seafood ingredients are elevated in refined dishes: langoustines, flaked spider crab, smoked haddock and lime cream; scallops, parsnip mousseline with candied lemon, langoustine cream. Harmonious flavours meet technical prowess in this welcoming and elegant setting.18.3km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
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