Hôtel Ker-Noyal Quiberon Plage

Restaurants nearby

• Côté Cuisine★ Michelin Modernity meets conviviality at this gourmet getaway nestled in the Lann Roz hotel in Carnac. The brightly decorated restaurant exudes elegance with its carefully laid tables, shelves filled with cookery books, and contemporary touches. Having trained at Le Bristol and at Taillevent, chef Stéphane Cosnier elevates Breton produce with creativity and precision, while also embracing exotic flavours. Open ravioli with langoustines and artichokes in barigoule, line-caught red mullet with shellfish and green curry, or a delicate bourdaloue tart given a modern twist with strawberries: each plate tell11.4km
• Rivage Catherine and Hervé Bourdon (previously of Le Petit Hôtel du Grand Large) have entrusted the keys to their establishment to their former colleagues, Pauline and Thomas Le Morlec. Its prime location on the port of Portivy has not changed. The small seasonal menu draws on local ingredients, often from short supply chains (such as the fish). Diners can look forward to the flavour, simplicity and natural harmony of ikejime sea bream, spider crab emulsion, sweet chilli and grilled courgette. Six guestrooms upstairs with sea views.6.2km
• Le Cairn - Hôtel le Celtique In the heart of Carnac-Plage, just a stone's throw from the sandy beach and the sea, Hôtel Le Celtique sports a magnificent Art deco-inspired interior. The menu features a happy marriage of purebred tradition and modern inspirations, with the occasional exotic note, depicted by monkfish flanked by confit potatoes, ginger and coconut.11.0km
• La Calypso This charming maritime inspired bistro has a loyal band of regulars. They come here to savour the freshest fish and seafood prepared with great simplicity.11.3km
• Itsasoa The Basque overtones of this Brittany eatery are due to Erwann Le Pogam, a Breton who grew up in Southwest France and who worked in the film industry before he made the inspired decision to turn to cooking. Unfettered and unblinkered, the man pursues a single goal: fine, fresh, wholesome food that respects the produce, the producer and the customer. A few examples from the set menus (which change frequently with the seasons): pan-seared foie gras, common prawn, green beans and consommé of mushrooms; grilled, line-caught red tuna, Laos green pepper sauce… The lunchtime menu is a steal!11.9km
• Granit Between Carnac and Quiberon, this modern edifice, deep in the Brittany countryside, is a foodie’s paradise! Chef Charles Moreau has knocked around a bit from China to the Belgian kitchens of Sang Hoon Degeimbre (including the 2-star Air du Temps). He signs a spot-on, balanced score, dotted with iconic local delicacies and the odd creative note: Brittany whiskey, buckwheat, artichokes, oysters, gwell and Guéméné andouille. Concise, mainly organic and biodynamic wine list.12.5km
• L'Azimut A resolutely maritime atmosphere pervades this welcoming restaurant, an institution in La Trinité-sur-Mer since 1965. On the menu: seafood and fish, as well as a handful of options cooked on the open fire. Chef Rudy Deniaud's dishes are packed with textures and flavours, eg pollock served with Chantenay carrots, peas, raspberries and soy. There is a nice selection of wines and a terrace with a pleasant view of the harbour.13.3km
• Hôtel du Phare 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)14.2km
• Grand Largue From the upper floor of this villa, diners enjoy fine views over the gulf of Morbihan and gastronomic seafood cuisine (lobster, sea bass, shellfish). On the ground floor, the P'tit Zeph is a bistro with a distinctly seafaring air.16.7km
• Maison Vanobel In this peaceful village on the Gulf of Morbihan, this old crêperie has been given a new vocation by Sophie Coulombel and Rémi Vanoverschelde, both of whom honed their skills in some top-tier establishments. The first dining area looks onto the open kitchen; the second is laid out in a light-filled extension – the contemporary decor is inviting, as is the overall ambience. In the kitchen, Rémi makes full use of the large period fireplace for his wood-fired cooking, including barbacoa tacos, langoustine and confit pork ssam and sheep's cheese bao – all made with meticulously sourced ingredients17.3km

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