Hôtel Ker-Noyal Quiberon Plage
·Hotels
Check-in 03:00 PM / out 11:00 AM
Express check-in/check-outTerracePrivate check-in/check-outBoard games/puzzlesOutdoor furnitureStaff adhere to local safety protocolsAll 32 facilities +
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Room types · 7
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Comfort Triple Room with Sea View
1 × Twin bed / 1 × Queen bed / 3 × Twin bed30 ㎡up to 3
A south-facing balcony is offered in this elegantly decorated room. It also includes free Wi-Fi access and a mini-bar.
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Triple Room
1 × Twin bed / 1 × Queen bed30 ㎡up to 3
This elegant room features free Wi-Fi access and a hairdryer in the private bathroom.
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Comfort Double Room with Sea View
1 × Double bed25 ㎡up to 2
A balcony is offered in this elegantly decorated room. It also includes free Wi-Fi access and a mini-bar.
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Comfort Double Room
1 × Queen bed20 ㎡up to 2
This elegant room features free Wi-Fi access and a hairdryer in the private bathroom.
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Classic Double Room
1 × Queen bed17 ㎡up to 2
This elegant room features free Wi-Fi access and a hairdryer in the private bathroom.
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Classic Twin Room
2 × Twin bed17 ㎡up to 2
This modern room features free Wi-Fi access and a hairdryer in the private bathroom.
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Comfort Twin Room
2 × Twin bed14 ㎡up to 2
This elegant room features free Wi-Fi access and a hairdryer in the private bathroom.
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Facilities · 32
All facilities & services listed by the hotel (aggregated across sources).
Express check-in/check-outTerracePrivate check-in/check-outBoard games/puzzlesOutdoor furnitureStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasCashless payment availableFire extinguishersFirst aid kit availableSanitized tableware & silverwareContactless check-in/check-outInvoice providedGuests can opt-out any cleaning services during staySmoke alarmsShared stationery like menus, pens are removedPhysical distancing in dining areasKey accessScreens / Barriers between staff and guests for safetyFace masks for guests availableInternet accessExpress check-inBeach toysVegetarian menu options availableFree wired internetGolfing on siteHousekeeping on requestNon-smoking roomsNon-smoking throughout
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Nearby & map
Dining
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Côté Cuisine
Modern 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 tell
11.4km
2
Rivage
Modern Cuisine
€€
Catherine and Hervé Bourdon (previously of Le Petit Hôtel du Grand Large) have entrusted the keys to their establishment to their former colleagues, Pauline and Thomas Le Morlec. Its prime location on the port of Portivy has not changed. The small seasonal menu draws on local ingredients, often from short supply chains (such as the fish). Diners can look forward to the flavour, simplicity and natural harmony of ikejime sea bream, spider crab emulsion, sweet chilli and grilled courgette. Six guestrooms upstairs with sea views.
6.2km
3
Le Cairn - Hôtel le Celtique
Contemporary
€€
In the heart of Carnac-Plage, just a stone's throw from the sandy beach and the sea, Hôtel Le Celtique sports a magnificent Art deco-inspired interior. The menu features a happy marriage of purebred tradition and modern inspirations, with the occasional exotic note, depicted by monkfish flanked by confit potatoes, ginger and coconut.
11.0km
4
La Calypso
Seafood, Grills
€€€
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
5
Itsasoa
Creative, Farm to table
€€
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!
11.9km
6
Granit
Modern Cuisine
€€€
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.
12.5km
7
L'Azimut
Modern Cuisine
€€
A resolutely maritime atmosphere pervades this welcoming restaurant, an institution in La Trinité-sur-Mer since 1965. On the menu: seafood and fish, as well as a handful of options cooked on the open fire. Chef Rudy Deniaud's dishes are packed with textures and flavours, eg pollock served with Chantenay carrots, peas, raspberries and soy. There is a nice selection of wines and a terrace with a pleasant view of the harbour.
13.3km
8
Hôtel du Phare
Modern Cuisine
€€€
Belle-Île-en-Mer's emblematic Hôtel du Phare (1880) and its restaurant have been redesigned and revamped by a famous architect. The decor is original, juxtaposing bright colours with the black and white of the Breton flag. The menu focuses on marine flavours, with dishes such as spider crab in its shell, bisque, celeriac ravioli with spider crab; viennoise of sea bass cooked on a stone, artichoke fricassee with clams and black garlic. As much as he can, the chef uses quality ingredients, often from the island (eg lamb reared in Bangor, honey, organic vegetables and fish from a local fisherman)
14.2km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.