Ferme de Poulpeye

Restaurants nearby

• Les Trois Rochers★ Michelin On the Odet estuary, opposite the pretty port of Bénodet, the view overlooks the sea on one side and a forest of pine and oak on the other… The magnificently located Hotel Villa Tri Men dates from the early 20C, when it was built by a Breton admiral as his home. The chef, who trained in Quimper and has worked in Brittany and Switzerland, aims above all to highlight the work of the artisans and producers of Brittany (most of whom are organic). He combines regional delicacies with spices from afar and fresh herbs on a constant quest to exalt the flavour. His langoustine ravioles and shellfish st6.5km
• Nuance★ Michelin Jules Rolland's restaurant takes place in the heart of the village, not far from the Pointe de la Torche. The son of former MICHELIN-starred restaurateurs knows how to select the best ingredients (prawns, John Dory, chanterelles etc), perfectly cooked and elevated by means of intense jus. Despite the work that goes into each dish, in particular to create contrasting textures, they remain accessible and indulgent. Think langoustine royale in Maltese butter with satay and medley of squash. Smiling service provided by Roxane and her team.11.5km
• Allium★ Michelin According to legend, bear’s garlic, a.k.a. as wild garlic or allium ursinum, starts to sprout at the same time as the brown bear leaves its lair after hibernation. After their winter fast, the hungry bears devour the young leaves, hence the name of this plant that has come to symbolise strength and fertility. Frédérique and Lionel Hénaff have opened the restaurant of their dreams outside Quimper’s town centre in a bid to celebrate Brittany’s gourmet produce. Seafood occupies a star role in their appetising cast, including scallops from the Bay of Morlaix and abalone. The chef’s inventive cuisi17.3km
• ÉclosionBib This inventive modern bistro with a colourful, musical interior is run by two young talents. They serve hearty cuisine such as mushroom and coffee velouté with a celeriac brunoise and celeriac and coffee espuma – a wonderfully original starter. The lemon and pistachio condiment complements the freshness and balance of the fillet of flounder in pastry. Smiling and attentive service rounds off the experience, making you want to come back. Booking recommended.19.2km
• Le FlaveurBib This restaurant is tucked away in a side street set back from the marina and the walled city. Harmony reigns in the kitchen, where a duo of chefs composes dishes made with ultra-fresh ingredients. Locally sourced produce takes pride of place on the menu: buckwheat, the daily catch of small local boats, Brittany-reared pork, Bruyère Blanche poultry, farm-range eggs, without forgetting the excellent homemade bread.19.9km
• Sterenn This pleasant restaurant perched on the Pointe de Penmarch serves cuisine that is rooted in the local area and made using top-notch ingredients. The chef puts a lot of effort into meticulously plating his dishes, particularly when it comes to the fish. For dessert, it's all about tradition and savoir-faire. Lovely views over the bay and Eckmühl Lighthouse.14.8km
• Haut-Linage Not far from Eckmühl Lighthouse, this restaurant boasts a contemporary interior done out in shades of white, grey and gold. The couple at the helm are Breton born and bred and their easy charm sets the tone: chef Corentin Ogor and the ebullient Klervi Tanniou, who manages the restaurant floor with a broad smile. When it comes to the refined modern cuisine, each dish centres on a fresh ingredient cooked to perfection and matched with a sauce or jus, eg butternut squash, scallops from Finistère and a roasted almond emulsion; fish caught by small boats, spinach pesto and shellfish. In the evening15.1km
• La Pointe du Cap Coz This white cottage seems to sit right on the ocean. The chef has chosen this isolated location to craft delicious cuisine in line with his commitment to local surf and turf produce. The result is beautifully presented dishes, such as slow-cooked pork cheeks in cider vinegar served with cabbage and apples baked in salted butter.16.6km
• Sao On the quayside of the River Odet in Quimper city centre, Sao is the brainchild of talented young chef Kevin Gourret, formerly of the restaurant Le Goyen in Audierne. In an inviting contemporary setting, he serves up his original recipes inspired by regional ingredients (langoustine, local fish, seaweed, buckwheat, buttermilk) and Asian influences (such as ponzu, gomasio, sesame and ginger). The more ambitious evening menu reveals the full extent of his technical prowess, particularly his robust sauces and jus. The desserts are on a par – for example, a creation bringing together vanilla, ches18.5km
• Eskemm Not far from St Corentin Cathedral, this restaurant is housed in a stone building steeped in history. Behind the discreet façade, a small ground-floor lounge, a glass-walled cellar and, upstairs, an intimate dining space seating 20, done out in a beautiful blend of wood and stone. At once modern and firmly rooted in the Breton terroir, the cuisine also makes the occasional foray further afield. Creamy parsnip is combined with the sweetness of ricotta and pear. In the evening, the chef proposes a more ambitious multi-course set menu, plus a small à la carte menu. In fine weather, the quiet terr19.4km

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