Villa Orkagna

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.

Comfortably ensconced in this sleek, elegant interior, soak up the glow of the magnificent sunsets over Plage St Guirec. As you feast your eyes on the view, tuck into carefully presented, contemporary cuisine featuring ingredients of indisputably high quality, such as pigeon from Le Ménez Bré, monkfish, spider crab and white asparagus.

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.

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.

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.

Installed in the centre of Lannion, the chef rustles up modern Gallic fare, dotted with Japanese overtones, in tribute to his avowed passion for the Land of the Rising Sun. As a result, some of his high-precision recipes, based on super-fresh Brittany produce (langoustine, lobster, John Dory), are sprinkled with Japanese ingredients such as yuzu, shiitake, miso, etc. Lashings of imagination, art-directed plating, stylish elegance and high-flying technique complete this culinary score. Let’s not forget the warm, colourful interior.

In a magical setting overlooking the Channel, this seafront manor house boasts a bright, airy dining room whose raftered ceiling forms the shape of an upside-down ship’s hull. Chef Anthony Avoine, a staunch champion of Brittany produce, rolls out a repertory that gracefully blends finesse with authenticity. Examples include delicate langoustines married with crunchy pig’s trotter and smooth sweet-tasting gwell (a local dairy product) while John Dory is savvily paired with shellfish, wild garlic and a briny foamy emulsion. Attentive service and a breathtaking view further add to the establishme