Breizh A-Gevret

This pretty stone house in Brélévenez (a neighbourhood of Lannion) is run by Priscilla and Christophe Le Marrec. Business is booming and bookings are advisable – at least 2 months in advance! Rather than luck, their success is due to the hard work and talent of the chef, formerly of La Ville Blanche (Rospez), who deftly crafts an intelligent score loaded in flavour. The food is beautifully plated, the bread is house made and the setting is modern and pared back – what’s not to like?

In a village south of Lannion, this former crêperie has been taken over by chef Laure-Marie Darteyron and pastry chef François Spenlehauer, who also runs the show front of house. The Corsican name of this place means "together", and the owners work as a team to deliver good honest cuisine based on Breton produce and with a Mediterranean flourish: house-made pasta with spider crab, scallop carpaccio with citrus, pollack with fregola sarda and Breton curry. Exposed stonework and wooden furnishings make for a warm decor in keeping with the friendly vibe.

Close to the town centre, Gwinizh Du – which means "buckwheat" in Breton, referring to the key ingredient in savoury pancakes – is shaking up the crêperie genre with an inventive menu. In an intimate, contemporary bistro-style space with an open kitchen, they serve galettes that are firmly local: 90% of the ingredients are sourced from within a 30km radius. The original creations, some even made with fermented foods, change with the seasons. And purists can compose their own savoury galettes and sweet crêpes, choosing from the list of carefully selected ingredients chalked up on a slate board.

This granite, glass and steel structure commands a breath-taking panoramic view over the coast and the bay of the Sept-Îles archipelago from its chic black-and-white interior. The subtle, meticulous cuisine oscillates between classicism and creativity, with the occasional more exotic note, such as raviole of duck foie gras and tonka bean cream or Breton lobster rubbed in saté and served with a red lentil houmous. From Tuesday to Saturday, the evening menu errs towards ambitious, with a more bistronomic streak the rest of the time.

Overlooking the Côte de Granit Rose with the Sept-Îles archipelago on the horizon, this establishment blends modern-day Brittany with exceptional drop-dead views over the Channel from both the restaurant and bar. As for the food, while fish and shellfish take centre stage on the seafood-centric menu, the score also reveals a generous take on Brittany's homegrown ingredients.

In this Breton "auberge" at the foot of the church, the charm of exposed beams and stonework meets contemporary cuisine. At the helm, Brieg Le Cam (formerly of Les Hauts de Loire in Onzain) composes dishes inspired by his terroir, which are both precise and instinctive. Proceedings kick off with lively and indulgent amuse-bouches – a crispy cone with coco de Paimpol beans, sausage and airy potato purée from the whipping siphon – followed by finely crafted dishes such as a medley of gurnard and carrots or buckwheat rice pudding. You'll want to return again and again.

In a small village, this discreet old house that has been turned into a cosy restaurant also has a terrace giving onto a bucolic garden. The butterfly (balafenn in Breton) – the emblem of this restaurant and its cuisine – appears everywhere, from the decor to the flower beds. The chef's culinary signature is carefully crafted modern cuisine that showcases seasonal Breton produce. The monkfish with peas, carrots and cherry pickles is a perfect example: precisely cooked, well-balanced flavours and beautifully presented. The chef's wife extends a warm welcome.