The best restaurants Finistère

The former owner Lannig handed over the restaurant during spring 2014 to Peter and Laetitia Quéré, Douarnenists returned to their hometown after a stay in the Basque country. Here, the crepe maker is first a cook and even a chef... The layout of the room allows you to see the manufacture of crepe on the billigs. Local producers and small gardens provide the basic ingredients used by the chef, which become sensational homemade jams, such as the Capellini (!) and greengage, but also finely elaborated subtle garnishes. The pancake choices are completed by suggestion, the Briell (homemade mackerel rillettes with curry and seaweed salad), the Nevet during the season of mushrooms exclusively (scallops sauteed with mushrooms, roasted breast and salad) for example. The salads, on sunny days, are made using seasonal produces.

It's been many years since the Torch bistro, saying if it's embedded in the landscape! Also kick off for the meals offered, which are of outstanding price quality! And for Sunday menus, the price includes wine included. Coastal fish, game, seafood and home desserts, this is a generous house like one likes to discover… Private parking to park the car, play area to occupy the "cute" and, on reservation, welcome groups, weddings, baptisms and anniversaries. All in the country Bigouden, an extra asset!

Next to the campsite, this pleasant house has two rooms, all clear and neat, one of which is reserved for non-smokers. On the map, traditional pancakes of honest invoices, but above all the "Chilgik", the name of the sausage sausage to the shade of the island of Ushant, and the "Mullein", sausage to algae, smoke to the goëmon, manufactured in Conquet by Master Blaise. Two flavours typed with island fragrances… before getting drunk in the landscapes of Enez Eusa.

Specialized in seafood, this restaurant is a local institution. Fish and crustaceans come exclusively from local fishermen and fishermen. The dishes are simple but effective, for a direct approach with the taste of the food. The menu is limited to guarantee us a fresh and gourmet cuisine. The welcome is warm. Namely: the chef has just sold his restaurant, which will reopen in June 2019 under a similar formula.

Ideally located 50 metres from the beaches, the Mouette Rieuse creperie invites you to taste its specialties or its classic pancakes in a very nice setting. Whether you decide to make up your own pancake or choose a la carte, a wide range of ingredients and compositions both sweet and salty are proposed to you. Specialties include buckwheat pancakes like Penn Sardine and Bergere. You will enjoy wheat pancakes like the Framboisine, Amandine, Pommeraie etc. Several options are available for lunch like the brewer's own made up of a sausage pancake and a beer. The house also offers great salads like the new Land and Sea salads and Kig ha farz on Thursdays, Saturdays and Sundays, at lunch and dinner.

There are plenty of opportunities to come to the Môle. It comes with family or friends, with the certainty of having a convivial moment. The card is multiple to satisfy everyone's appetites. Salades, classic dishes, seafood specialties but also wide choice of pancakes and pancakes. It's all tasty in front of the sea, on the terrace or inside. In the beautiful days, concerts are rhythmic.

The Kilucru welcomes you in a colourful colourful atmosphere with its wooden tables and its monumental fireplace. In this pleasant setting you can choose between pancakes, some of which are very original, such as Black/Pie/Ginger Jam, and more traditional dishes. Jacques de, filets (with homemade French fries), pasta and omelettes are on the map. A very nice address in the village of Bannalec. Who would have believed it?

The restaurant of the very beautiful establishment Les Moulins du Duc has been called Le Raphaël since 2010. Today, it is a very beautiful establishment nestled in the greenery crossed by the river Belon. The rates are justified by a menu composed of noble and well worked products, such as the Can in two ways, crusty and in Maki, blackcurrant velvet ... The Moulins du Duc restaurant celebrated its 50th anniversary in 2017, to tell you that the establishment is well established in the landscape... A beautiful address to indulge yourself.

In the Pays des Moulins, the Grand Poulguin welcomes you on the turbulent Aven river or in its haunt with two mecanisms from the millers period. Both a creperie, brasserie, pizzeria, ice cream maker and bar, the former mill offer its culinary diversity on the basis of regional specialties: Breton pizzas, carpaccios menu, fish of the day, black pudding with apples and other Kig Ar Farz, oysters from the Bélon and seafood, 10 original ice cream recipes including the Traou Mad. Wines are not spectacular but judicious. Here artists are on the dining room walls. Or on the stage once a month between two "cafés économiques" (economic coffees) which built its reputation. Approach Jean-Marc and Céline Tanguy, your hosts, they love discussion at the table and in the plate.

The Oasis was taken in 2012 by Gaëlle and Fabrice Reuillon, a young couple that is dedicated solely to the restaurant business as the hotel is now closed. With Fabrice in the kitchen and Gaëlle in the dinning room, they offer a cuisine where fish and seafood take pride of place but with meat also having its place. With its recently awarded local Restaurant label, the chef uses only local and seasonal products. If the tray of seafood is very popular, the local menu is also full of surprises. A must....

It is under its vegetalized roof in a wooden building that the restaurant belonging to the Roulottes des Korrigans welcomes you. The terrace as the room offers an exceptional view of the Arrée Mountains and the Black Mountains. It is in a real tales and legends area, a theme that is wandered down to the painted paintings of Korrigans, that you can find yourself. The restaurant offers traditional gourmet gourmet cuisine, "bretonized and revisited" with touches of modernity. In specialty: Good dishes in a cocoon. Products are fresh from organic local producers or from rational farming. We can only approve! Everything's done home and Katell and Eddy's kindness would be worth it alone. Extra-ordinary!