This former blacksmith's, where Olivier Bellin's great-grandmother served soup to the locals, is now a two-star restaurant. At the foot of Ménez Hom, this Breton restaurant of luminous elegance offers stunning views of the Bay of Douarnenez and is part of the raw nature of Finistère, a land of legend. In his cooking, native son Bellin brings together land and sea, through which runs a culinary obsession of his—buckwheat.
This technically sophisticated chef produces food that tends toward his favourite ingredients, like lobster and scallops. He is also happy to go off the beaten culinary track. Try his free-range pork in a seaside tartelette or scampi sautéed with black pudding: these are just some of the items on the four different menus. To prolong the pleasure, check into the beautiful contemporary rooms in the adjoining hotel, furnished with pieces by Philippe Starck and Ronan and Erwan Bouroullec.
L'Auberge des Glazicks
7, rue de la Plage
+33 (0)2 98 81 52 32
Menus from 55 EUR for lunch and 105 EUR for dinner; around 150 EUR à la carte.