Chambre d'hotes Au Vieux Moulin

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 m

Imagine wild moorland buffeted by the ocean with the rocky island of Raguenez glinting in the sunshine just a short distance away. Sustainable gastronomy is the name of the game here: the ingredients are strictly seasonal, harvested from the vegetable garden or sourced from small-scale producers, and the fish is caught locally. Comfortably seated with a view of the sea, diners enjoy Jérôme Gourmelen's dishes, characterised by well-defined flavours and careful presentation, eg his symphony of raw ikejime fish. Friendly service.

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.

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.

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.

This restaurant pays tribute to Mélanie Rouat (1878-1954), a friend of Curnonsky and a two-star chef in her day. Her great-great grandson, chef Jean-Baptiste Caillarec, and his pastry chef partner, Laura Martinon, both of whom boast stints in prestigious establishments, have opened this bright, contemporary restaurant, fronted by a lovely courtyard patio that is taken by storm in fine weather. The pair painstakingly sources top-quality ingredients, which they craft into succulent dishes: hot and cold clams, creamy parsley and dulse; ‘Mélanie’ lobster in cream; a new twist on oatmeal flan.

In this restaurant facing the open sea, the cuisine showcases fish and seafood (of course!). With the island of Groix as a backdrop, guests could almost dip their toes in the water while the chef serves up extremely fresh fish dishes, from a menu interspersed with a few modern touches.