Stone House by Beach in Pont-aven

Restaurants nearby

• Ar Men Du★ Michelin Imagine wild moorland buffeted by the ocean with the rocky island of Raguenez glinting in the sunshine just a short distance away. Sustainable gastronomy is the name of the game here: the ingredients are strictly seasonal, harvested from the vegetable garden or sourced from small-scale producers, and the fish is caught locally. Comfortably seated with a view of the sea, diners enjoy Jérôme Gourmelen's dishes, characterised by well-defined flavours and careful presentation, eg his symphony of raw ikejime fish. Friendly service.6.8km
• 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.10.1km
• 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.6.0km
• 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 st19.0km
• L'Atelier du Nord Res nostra mare (or "the sea is our law") is the motto featured on chef Romain Paillet's website and, indeed, his modern, Japanese-inspired cuisine relies solely on what the sea has to offer. The ingredients, such as tuna belly, are impeccably fresh. Thanks to well-balanced condiments and preparations, each plate has plenty of pep… as does the chef, who, passionate about what he does, spends a lot of time in the dining area mingling with his customers. In line with the chef's cooking, the decor has blue walls and more than the odd nod to Japan. The kitchen, literally in the centre of the space6.5km
• 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.10.5km
• L'Atelier Mélanie This restaurant pays tribute to Mélanie Rouat (1878-1954), a friend of Curnonsky and a two-star chef in her day. Her great-great grandson, chef Jean-Baptiste Caillarec, and his pastry chef partner, Laura Martinon, both of whom boast stints in prestigious establishments, have opened this bright, contemporary restaurant, fronted by a lovely courtyard patio that is taken by storm in fine weather. The pair painstakingly sources top-quality ingredients, which they craft into succulent dishes: hot and cold clams, creamy parsley and dulse; ‘Mélanie’ lobster in cream; a new twist on oatmeal flan.13.7km

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