Relais de Kergou

Restaurants nearby

• Côté Cuisine★ Michelin Modernity meets conviviality at this gourmet getaway nestled in the Lann Roz hotel in Carnac. The brightly decorated restaurant exudes elegance with its carefully laid tables, shelves filled with cookery books, and contemporary touches. Having trained at Le Bristol and at Taillevent, chef Stéphane Cosnier elevates Breton produce with creativity and precision, while also embracing exotic flavours. Open ravioli with langoustines and artichokes in barigoule, line-caught red mullet with shellfish and green curry, or a delicate bourdaloue tart given a modern twist with strawberries: each plate tell12.2km
• L'Inattendu - Domaine de Locguénolé★ Michelin The decadently revamped Domaine de Locguénolé comprises a 19C château and an 18C Breton manor house set in 120ha of wooded grounds that are also home to a "farmyard" with chickens, goats, ducks and turkeys, as well as a kitchen garden, orchard and beehives that supply the restaurant. The luxurious and elegant dining area, reminiscent of the heyday of the East India Company, lies beneath an industrial-vibe conservatory structure surrounded by plants. This is the heady atmosphere in which chef Yann Maget (Meilleur Ouvrier de France 2023 and stints in top kitchens to his name) serves his precise 14.2km
• Avel Vor★ Michelin A brisk avel vor ("sea breeze" in Breton) depicts this seaside eatery. Camille Lacome and Agathe Richou craft flavoursome recipes rooted in the region (flawlessly fresh seafood, buckwheat, Guémené andouille, gwell, fermented milk) dotted with subtle Mediterranean accents (olive oil, thyme, tomato water). Spot-on, aromatic dishes served in a spacious modern setting.14.7km
• Louise★ Michelin Louise was chef Julien Corderoch's great-grandmother, and it was she who sparked his love of food and, indeed, his culinary vocation. In a warm, contemporary interior, he proposes surprise menus made up of tasty seafood and plant-based dishes, making good use of sustainably caught fish (line and small-boat fishing) and drawing on his knowledge of the maturing process: gilthead sea bream sashimi, wild herb pesto and wild carrot; raw scallops, warm broth of brown shrimp with coriander and ponzu sauce; gently steamed pollack, creamy cauliflower and shiitake roasted in miso butter. The lunchtime m17.7km
• La ChebaudièreBib A cosy and newly refurbished interior – wooden floorboards, green and white walls with a few wooden crates affixed to them, modern tables, brown leather chairs – is the showcase for the talents of the chef-patron. His affordable market-fresh cuisine is sure to tantalise the taste buds, thanks to impeccably fresh ingredients teamed with precise cooking and distinct flavours: just-grilled mackerel, aubergine and green olives; catch of the day, mussel cream and artichoke satay.13.1km
• Le Tire BouchonBib Pay little attention to the unremarkable façade of this restaurant, as the main focus is on the pretty dining room with its exposed beams and open fire. Refined traditional cuisine that follows the seasons is served. Friendly service with a smile.17.2km
• Gare aux GoûtsBib Chef Vincent Seviller has come up trumps in this establishment near the railway station. He invites diners on a bistronomic journey in a tasteful, modern setting. An experienced and talented craftsman, each dish is artfully presented, flavoursome and balanced. The lunchtime menu is chalked up on a slate, but more elaborate in the evening.17.9km
• Granit Between Carnac and Quiberon, this modern edifice, deep in the Brittany countryside, is a foodie’s paradise! Chef Charles Moreau has knocked around a bit from China to the Belgian kitchens of Sang Hoon Degeimbre (including the 2-star Air du Temps). He signs a spot-on, balanced score, dotted with iconic local delicacies and the odd creative note: Brittany whiskey, buckwheat, artichokes, oysters, gwell and Guéméné andouille. Concise, mainly organic and biodynamic wine list.10.3km
• La Calypso This charming maritime inspired bistro has a loyal band of regulars. They come here to savour the freshest fish and seafood prepared with great simplicity.11.3km
• Itsasoa The Basque overtones of this Brittany eatery are due to Erwann Le Pogam, a Breton who grew up in Southwest France and who worked in the film industry before he made the inspired decision to turn to cooking. Unfettered and unblinkered, the man pursues a single goal: fine, fresh, wholesome food that respects the produce, the producer and the customer. A few examples from the set menus (which change frequently with the seasons): pan-seared foie gras, common prawn, green beans and consommé of mushrooms; grilled, line-caught red tuna, Laos green pepper sauce… The lunchtime menu is a steal!11.8km

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