The best restaurants Saint-Quay-Portrieux

Located on the esplanade of the old port in Saint-Quay-Portrieux, the restaurant offers several atmospheres with its contemporary interior or terrace well exposed to enjoy sunny days. The atmosphere is convivial at this table specialized in the giant skewers (46 cm) of meats and Santiago de la Baie. The products are fresh and homemade. The entries look like the time: frying pan of suspicions and scallops at chorizo. Desserts also include: caramelated spices and pears with honey, salted butter sauce. Tartare is either Italian or Japanese. The staff were very helpful and helpful.

This creperie offers a nice view opposite the old port, in a privileged site. On the sunny terrace or in the dining room which harmoniously combines the traditional and contemporary Breton style, you will appreciate their pancakes and galettes specialities with original recipes, made with traditional flour and homemade fresh food, such as the Galiflo (ham, goat, spinach) or Jacq'Yves (scallops with endives fondue and cider cream), Krêp'Mel (apple sauce, nougatine, homemade salted butter caramel) or fresh banana, chocolate, vanilla ice-cream and whipped cream. To accompany the whole, the restaurant, which also serves omelettes and salad meals, offers a beautiful cider menu. A tea room is available in season. Warm welcome, affordable prices. Note: the creperie proposes initiation workshops for one or two people, in the morning from 10:00am to 11:30am and in the afternoon from 3:00pm to 4:30pm so that you can learn how to become a pro of the pancakes and galettes preparation in Breton way.

This is an address in the colours of Saint-Quay, all in yellow and blue, much appreciated by tourists and Quinocéens, for its view of this end of the Coast of Goëlo and for the warm welcome from the friendly owner. Classic choice of pancakes, the dishes are often copious, but beware of the specialities of Dominica. The tasty Saint Quay-Portrieux capital kind of scallops shell - "the Return from fishing" (scallops and leeks fondue), Suzette, with its caramel and orange butter, its orange zests comfit, all blazed with grand Marnier, and the Canadian one (Apple grilled with cinnamon, sprinkled with maple syrup) deserve special attention. Dominica also prepares delicious mussels and chips in Quinocéenne, in formulas or in a special menu.