B&B HOTEL Vannes Ouest Golfe du Morbihan

Restaurants nearby

• La Tête en l'air★ Michelin An enthusiastic and friendly young couple, Clément Raby from Paris and Estelle Mercier from the Gard region, have succeeded in turning heads with what they call their “cuisine libre” (“free cooking”). Served in a relaxed setting, this creative, original cuisine is spot on, with recipes that really work and just the right combination of flavours. On their “blind” menus, dishes aren’t announced until after you’ve tasted them so that guests can really give their senses and tastebuds a workout!2.4km
• Le Pressoir★ Michelin Originally from Saint-Brieuc, chef Vincent David used to visit this renowned Vannes restaurant with his grandparents when he was a boy – it was here that he developed a taste for MICHELIN-starred restaurants. A few decades later, after winning over chefs such as Dominique Bouchet and Marc Meneau with his talent, he took over this iconic establishment, which now boasts a pared-back decor. Passionate about meat and fish combinations and a stickler when it comes to the quality of his ingredients, he creates signature dishes with Asian touches, such as crispy langoustine, which comes in different 2.8km
• La Table - Domaine du Liziec★ Michelin Set among flower gardens and century-old trees, this fully restored 16C Breton estate has been enhanced by an elegant contemporary extension. In this refined setting, chef Olivier Samson (formerly of La Gourmandière - La Table d'Olivier) showcases his talent. His refined contemporary cuisine is deeply rooted in the local terroir and presented in the form of tasting menus. Celtic produce is handled with precision: Breton abalone with spinach and a pork jus; sole from small-boat fishing with asparagus and kumquat; roast pigeon with cocoa and pigeon leg bonbon. In dish after dish, buckwheat, sea 3.7km
• BomaBib Tucked away behind the town hall, this compact restaurant has a somewhat unusual basement-level dining room with exposed stone, metal beams, glass partitions and modern light fittings. The chef cooks up hearty dishes, remarkable for both their generosity and bold flavours: maiale tonnato, Parmesan and capers; magret de canard, mashed potatoes with whole-grain mustard, vegetables and a piquillo pepper coulis. Friendly welcome and service, and the lunchtime set menu is a steal!2.4km
• Ryoko - Comptoir à ramenBib The flavoursome codes of Japanese cuisine are now part and parcel of French dining habits. Emblematic of this trend, this pocket handkerchief black-fronted bistro serves one of the best ramen in town, whether it be the pork (tonkotsu) or chicken (Tori chintan) broth! Made with first-class local ingredients (pigs fed on flax seed and shiitake from Plumergat), each dish is a masterpiece of Japanese tradition. Don’t miss the delicious okonomiyaki starter with Brittany dried bonito flakes. A word of warning: they don’t accept bookings and the place is often packed to the seams!2.5km
• Là DN Open only on weekday lunchtimes, this small restaurant with an experienced chef at the helm serves an indulgent but wallet-friendly menu-carte. His pleasant bistronomy cooking is inspired by the market, and includes dishes such as gurnard with Jerusalem artichokes and vegetable colombo, or caramelised veal breast, crispy polenta and parsley mushrooms.1.9km
• Agora Guillaume Le Bozec, who earned his stripes in the kitchens of Manoir de la Boulaie, Le Pressoir and Maison Troisgros, is at the helm of this establishment set on a quiet street. At his side, his partner Delphine Dugor attentively manages the restaurant floor. The chef creates modern cuisine using mainly local produce, accented here and there with exotic touches courtesy of subtly deployed spices – and served as a set menu. The contemporary space is decorated with paintings by the chef himself, contributing to a warm and relaxed atmosphere.2.3km
• Nomad Chef Arnaud Tavares is the "nomad" of the name: he has worked all over the world, from Switzerland to Thailand. Mackerel tempura, silky pumpkin soup, fried ginger and kororima seed; roast hake, bouillabaisse-style foam, aioli, fennel, sobrasada and melba toast; peach poached with verbena, granola, almond espuma and peach gel: our quicksilver globetrotter has a knack for combining flavours and tastes with real energy and flair. He may be a keen traveller, but he also knows how to make the most of local ingredients (organic fruit and vegetables, fish from Lorient's fish market etc). Reasonably p2.4km
• Inspirations In the heart of the city, a couple of young industry professionals have set up this restaurant with a warm, elegant decor that has been thought out down to the last detail (eg mosaics, tapestries inspired by drawings of the chef's dishes, and bespoke furniture). Cuttlefish ravioli, Noilly Prat, wild garlic and morels; turbot, peas and an astonishing koji yoghurt sauce: chef Alexandre Juton also draws inspiration from the season to concoct appealing dishes that are testament to his culinary expertise and experience in renowned establishments.2.5km
• Empreinte Make a stop at this establishment on a small square in the city centre. The interior is inviting, with its warm decor of untreated wooden floorboards, fabrics and vintage porcelain. Marine and Baptiste Fournier put their hearts into serving particularly polished cuisine, showcasing fish sourced from the market and vegetables from farmers. Menu-carte at lunch, "surprise" menus at dinner. Natural wines.2.6km

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