Hôtel de la Pointe du Cap-Coz

Rating: 13
Author: Gault&Millau

29170 FOUESNANT

13/20
Chef's Restaurant

10 PHOTOS

Chef: Ludovic Le Torc'h
Cooking: French | Local | Seafood
Services: Access for people with disabilities | Accomodation | Children's Menu | Cooking lessons
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

47 to 90

Gault&Millau's review 2026

First and foremost, this hotel, set on a thin strip of land between the ocean and the cove of Penfoulic, is quite unique, offering the promise of an exceptional view. To accompany this panorama, chef Ludovic Le Torc'h offers a remarkable interpretation of the Breton terroir, between land and sea, equally mastered and honored. On the menu: cuttlefish carbonara, roasted cauliflower mousseline and bacon cream; carpaccio of pig's trotters, cockles warmed with herbs; hake fillet au gratin with crab béarnaise, risotto-style celery and green asparagus butter; rabbit stuffed with foie gras, dates, lemon and bacon apples; vanilla and sesame entremet, black sesame ice cream. Valérie Le Torc'h provided excellent direction in the dining room.