Restaurant Nicolas Carro - Hôtel de Carantec

29660 CARANTEC
15.5/20
 Remarkable Restaurant
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10 PHOTOS
Chef
Nicolas Carro
Cooking
Seafood
Services
Click&Collect | Takeaway
Style
Romantic
Budget (€)
Indicative price per person (excl. drinks)
35 to 123

Gault&Millau's review 2026

The building is impressive! Overlooking the striking Bay of Morlaix in all its splendor, this recently renovated hotel offers more than just postcard panoramas and comfortable rooms. In fact, Nicolas Carro also offers a joyful and lively culinary experience, highlighting the freshest and most beautiful things the sea and land of this corner of Northern Brittany have to offer. In a vast two-part dining room - naturally, we try to book well in advance so as to be as close as possible to the large bay windows - the comfort and elegance in all sobriety augur an excellent moment. Which begins immediately with some lovely amuse-bouches and continues with celery tagliatelle from a neighboring producer, clams and a few sea herbs. The illusion is almost perfect: it's like pasta! The texture is extremely pleasant. The iodized dimension is extended right to the end with a seaweed-servi dashi to be enjoyed at the end of the dish. The sea continues with this impeccable saint-pierre flanked by parsnips and colorful carrots on one side, and root vegetables on the other, all topped with a roasted bone jus. A Savagnin emulsion adds a welcome touch of flavor. The sea is never far away, since even the lamb, carried by a very short, well-balanced beurre noisette-based jus, is caressed by a subtle breath of sea air in the form of tsukudani, a seaweed-based condiment. If the dessert isn't spectacular - a fine apple and cardamom tart - it's a pleasure to taste. When it comes to wine, let the sommelier's sunny accent guide you. The wine list is extensive and well-constructed, and prices are not dissuasive: saumur from domaine Fouet, still in loire, sauvignon from Guillaume Sorbe, vouvray from domaine Perrault-Jadaud, côtes-du-rhône from domaines Gramenon, Saladin, Jean-Luc Jamet, gigondas from domaine de la Bouïssière, alsace from domaines du Rêveur and Ostertag, savoie from domaine Blard... Smiling, serious service, but sometimes still a little inexperienced.
LOCATION

LOCATION

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Address 20 Rue du Kélenn
29660 Carantec
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OPENING HOURS

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People
  • Nicolas Carro
    Nicolas Carro Chef
    Nicolas Carro Nicolas Carro Chef