凯戈伦公寓酒店 - Vacancéole

Originally from Saint-Brieuc, chef Vincent David used to visit this renowned Vannes restaurant with his grandparents when he was a boy – it was here that he developed a taste for MICHELIN-starred restaurants. A few decades later, after winning over chefs such as Dominique Bouchet and Marc Meneau with his talent, he took over this iconic establishment, which now boasts a pared-back decor. Passionate about meat and fish combinations and a stickler when it comes to the quality of his ingredients, he creates signature dishes with Asian touches, such as crispy langoustine, which comes in different

Set among flower gardens and century-old trees, this fully restored 16C Breton estate has been enhanced by an elegant contemporary extension. In this refined setting, chef Olivier Samson (formerly of La Gourmandière - La Table d'Olivier) showcases his talent. His refined contemporary cuisine is deeply rooted in the local terroir and presented in the form of tasting menus. Celtic produce is handled with precision: Breton abalone with spinach and a pork jus; sole from small-boat fishing with asparagus and kumquat; roast pigeon with cocoa and pigeon leg bonbon. In dish after dish, buckwheat, sea

Tucked away behind the town hall, this compact restaurant has a somewhat unusual basement-level dining room with exposed stone, metal beams, glass partitions and modern light fittings. The chef cooks up hearty dishes, remarkable for both their generosity and bold flavours: maiale tonnato, Parmesan and capers; magret de canard, mashed potatoes with whole-grain mustard, vegetables and a piquillo pepper coulis. Friendly welcome and service, and the lunchtime set menu is a steal!

The flavoursome codes of Japanese cuisine are now part and parcel of French dining habits. Emblematic of this trend, this pocket handkerchief black-fronted bistro serves one of the best ramen in town, whether it be the pork (tonkotsu) or chicken (Tori chintan) broth! Made with first-class local ingredients (pigs fed on flax seed and shiitake from Plumergat), each dish is a masterpiece of Japanese tradition. Don’t miss the delicious okonomiyaki starter with Brittany dried bonito flakes. A word of warning: they don’t accept bookings and the place is often packed to the seams!

Open only on weekday lunchtimes, this small restaurant with an experienced chef at the helm serves an indulgent but wallet-friendly menu-carte. His pleasant bistronomy cooking is inspired by the market, and includes dishes such as gurnard with Jerusalem artichokes and vegetable colombo, or caramelised veal breast, crispy polenta and parsley mushrooms.

The name of this country house is a nod to the nearby island of Gavrinis. The chef, who trained under Pierre Gagnaire, captures the spirit of Brittany as he showcases the produce of this plentiful, vibrant region, with dishes like a medley of locally grown mushrooms (pleurote, shiitake), served roasted, in ravioles and in consommé or red mullet paired with a chervil coulis and a dressing of bone marrow and andouille, or John Dory, artichokes, cured meat, shellfish and a white wine sauce. A genuine gourmet halt, further enhanced by a ‘sustainable’ interior décor, adorned in driftwood and a soft

Guillaume Le Bozec, who earned his stripes in the kitchens of Manoir de la Boulaie, Le Pressoir and Maison Troisgros, is at the helm of this establishment set on a quiet street. At his side, his partner Delphine Dugor attentively manages the restaurant floor. The chef creates modern cuisine using mainly local produce, accented here and there with exotic touches courtesy of subtly deployed spices – and served as a set menu. The contemporary space is decorated with paintings by the chef himself, contributing to a warm and relaxed atmosphere.