Hotel Ker Lehn - La Plage

There is space for just eight diners at the large counter laid out face to face with the kitchen, plus a few more tables to the rear. Every day, a single fish-forward set menu is improvised by chef Guillaume Brisard, who has forged an impressive culinary path (Fort de l'Océan in Le Croisic, Le Skipper in Saint-Nazaire). Fine ingredients inspire his dishes, which you can savour as you engage in conversation with the chef.

This restaurant located opposite the fish market overlooking Croisic harbour sports a seaside theme depicted by varnished wood, portholes, dining alcoves and a pretty terrace for fine weather. Likewise, the modern, frequently inventive score shines the spotlight on fish and seafood as it respectfully pays tribute to the region and Breton classics: oysters, lobster, fish soup, stuffed shellfish. Deftly crafted and plated.

This pleasant eatery on the quayside, opposite the fish market, is managed by two young people with experience in some elite establishments. They propose hearty and meticulously made food that makes good use of regional produce (fish, shellfish and seaweed, of course, but also meat). The lady of the house is a radiant hostess. Smiling staff and attentive service.

Just a stone's throw from the Porte Saint Michel in Guérande's famous fortified wall, this understated bolthole is the haunt of Sébastien Tranchant. The chef deftly crafts modern, precise, aromatic dishes courtesy of local ingredients and savvy exotic touches. An example: scallops, mushrooms, kumquat and oat milk or the delicious dessert of butternut, praliné of squash, clementine and orange blossom. A refined interior and a wickedly indulgent score.

Founded in 1981 by Mr. and Mrs. Louis, who are now assisted by their daughter Dominique and son-in-law Gérard Samson, L’Océan is a treat for the eye and the palate thanks to the huge conservatory and a menu that stars supremely fresh first-class seafood and fish. The establishment’s timeless signature dishes never fail to deliver: seafood platters, scallops in season, sole meunière or whole seabass in a salt crust (to be shared). We also recommend the big-boned lobster bisque, rich in whole pieces of perfectly cooked lobster and deliciously crunchy croutons. Finish with a wickedly tempting rum

A meal at this restaurant housed in the outbuildings of a 13C manor on the outskirts of Guérande is a must. Quality ingredients that are meticulously sourced from the region go into modern cuisine with bold flavours. This lunchtime, the starter of asparagus and octopus, enhanced by pronounced herbaceous flavours, was well made; the cod precisely cooked in hazelnut butter was accompanied by tasty ravioli. The pear dessert plays on sweet and sour with great success.

In a traditional salt workers' village in the heart of the salt marshes, this picturesque white house with snug, cosy dining rooms is open for business. Japanese chef Takashi Aoki crafts a creatively subdued Gallic line-up that showcases the season. The wine list is extremely well curated and the vast majority of the wines are available by the glass.