French | Grill & barbecue | Local | Seafood | Tapas
Services
Terrace
Gault&Millau's review2026
The view over the port of Dahouët is pleasant, whether you're on the terrace or upstairs at this table opened four years ago by a young chef who concocts cuisine from the sea, with dab sole and poached hake, or from the land, with veal chop and shoulder of lamb. The langoustine ravioli, with its creamy sauce, could do with a little more crunch; the red mullet, cooked with precision on a green emulsion, needs no more than a few green asparagus, and we could do without the large chunks of grilled leeks; the Plougastel strawberry in two textures, lightly stewed and fresh, is accompanied by a rather successful tonka bean cream. The staff are attentive and attentive to the needs of their guests, and offer a wide range of affordable wines.
Chef
