Manoir de Kerledan

This eminently hospitable inn upholds culinary traditions rich in textbook technique and indulgent, spot-on flavours. Christophe Le Fur, born at Cap Fréhel, is thriving in his homeland as he crafts bold, crisp dishes oozing in generosity. The chef, who cherry-picks his ingredients, demonstrates the full scope of his talents (particularly in the field of sauces, one of the house’s signatures!). Brittany lobster and sweetbread sautéed in butter with creamy morels in Noilly; poultry pie in a tarragon jus; without forgetting the flamboyant crêpe flambée to finish your meal on a high.

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.

This picture postcard stone inn, both rustic and elegant, is reminiscent of a Gentlemen’s club. The chef is a fan of flavoursome, traditional cuisine that shines the spotlight on the best of Brittany’s ingredients. Also a sommelier, he can be trusted to pair his score with a fantastic wine cellar.

Set in a peaceful Brittany village, this authentic inn dripping in charm has been run by an enthusiastic couple for over a decade now. Wholesome cooking, savvily curated recipes and a spotlight on small local producers and artisans. Single set market-fresh lunchtime menu; more elaborate lineup in the evening. Rustic interior scattered in antiquey paraphernalia and a casual, friendly vibe.

On the shores of Brittany’s largest freshwater lake, Guerlédan, this restaurant enjoys a premium location with the bonus of a panoramic view (best from the first room). Chef Teddy Le Padellec rolls out indulgent, contemporary bistronomic-centric cuisine: tartare of asparagus, smoked eel, andouille and hollandaise sauce; deep-fried cod, smashed vitelotte potatoes; grapefruit, meringue and a delicate wafer-thin cookie. Floor-to-ceiling windows and a peaceful vibe set the scene in this good food outfit bathed in light.

Located in the centre of Morlaix and surrounded by gorgeous half-timbered buildings, this recently opened restaurant is run by a chef who is no stranger to MICHELIN-starred kitchens. His original cuisine marries Breton ingredients with more exotic (particularly Asian) influences – combinations of flavour that delight the taste buds and come in generous portions, eg pollack fillet, cauliflower mousseline and kumquat hollandaise.

This very pleasant crêperie in a picturesque pedestrian area has wooden beams, polished wooden tables and rustic objects. Choose from some 50 savoury buckwheat and sweet pancakes.