The best restaurants Golfe du Morbihan

Resolutely seafood and change of direction for this brasserie ideally placed on Port de Vannes. The entire team of this very professional brasserie restaurant welcomes you every day and offers seafood from regional and local fish markets: Le Guilvinec, Roscoff, Audierne, Lorient. The oysters come from Arradon. The menus change according to the arrival; on the black board menu on that day: organic salmon tartare, Dubarry cream, braised codfish loin and white butter, sole meunière, half-baked tuna burger with mint cream and lime, risotto of scallops or skate wing with porcini mushroom butter, sea sauerkraut, Angus d'Aberdeen rib steak, Limousin-breed beef prime rib (for those who are very hungry: 1 kg for 2). The wine list is a true pleasure to discover: more than 140 references on the best vintages of the last decades, superb red bordeaux, white ones from the south and white côtes-du-rhône on the fish. Wine by the glass. This address has been awarded the Maître Restaurateur label! Same direction as the adjoining Moulin du Roy. Oyster tasting at any hour and beautiful temporary garden in front of the terrace.

Pierre and Céline welcome you with a great deal of kindness in a warm setting and discover a wide choice of cakes and pancakes prepared with organic flour and home cooked fresh products. Among the specialities of patties, you have, for example, the Breizhouille (massive massive, lard, potato, salad) and Toulazon (egg, cheese, sausage, cooked tomatoes), and crêpes, the Bobo greedy (odawara apples, vanilla ice, caramel, chantilly, almonds) won all the votes. The house, located right behind the church, also offers salad salads. An address not to miss excellent value for money.

Anchored just above the auction, this restaurant has a privileged location, with its feet in the water. You can enjoy a cuisine specialising in seafood and fish, made from fresh and local homemade products. Ocean cassolette, grilled sea bass with white butter, fresh cod with aioli, seafood plates and trays, prawn brochettes are just a few of the dishes on offer at Le Triskell. To accompany the whole, you will find a beautiful wine list with a selection of wines by the glass and always a wine discovered from small producers. To finish off gently, let yourself be tempted by a homemade dessert such as kouign amman or far breton with homemade prunes.

A little away from the crowds of the pretty port of Saint-Goustan, the Billig Café enjoys a beautiful location on the banks of the Auray River. Here, no plates or cutlery, it is in cardboard cones and by hand that you can taste the house specialities. A playful and practical concept! For lunch, a formula is proposed with a "classic" pancake, pancake and drink but it is possible to compose your lunch or dinner à la carte. The brand favours local and Breton products. A window inside gives a small glimpse of them.

Julien and his team welcome you in this traditional house, with exposed beams and a Breton decor. On sunny days, the large bay windows are open onto the street and the covered terrace on the garden side invites you for a pleasant moment in July and August. Here, pancakes and buckwheat pancakes are made with fresh ingredients and are homemade and usually with lovely flavours. La Pourlette (cheese, andouille sausage from Guémené, bacon, ancient potato, salad) and Scallops (pancakes folded in triangle, fresh mushrooms, leeks fondue, salads, small cassoulets of scallops served with sauce) are some galettes that will please your taste buds while Antillaise (banana, chocolate blazed with rum and grapes rum ice cream) and homemade salted butter caramel flower and its caramel ice-cream and caramel liqueur are some pancakes that will delight you. An added advantage in the creperie, located in the city centre along the main commercial street is that pancakes and galettes are made in front of the customers. The establishment also offers salad meals and omelettes. All of these are served at affordable prices.  

This trendy bistro offers an exotic and trendy menu. Brother François (the chef) and Sister Marie (the room's accomplice) lead a dynamic, smiling and professional team. We feel a certain and traditional soul in this decor with its acidulous colours and bistro spirit as we like them: a little cheeky and frankly good-natured! Lunch is always full. It must be said that the establishment is ideally located behind the port, in a very dynamic street towards the market and the halls. In the evening, it's more cosy. In the kitchen, we are sure to find homemade, fresh and creative products! Petit Futé idea: let yourself go to the Anglo-Saxon brunch on Sunday morning!

For a few years, Alexandra and Matthew have taken over the reins of this friendly establishment, 100% walk, in which you will enjoy pancakes and cakes made from black wheat flour 100% Breton Label PGI. The quality of the products is undeniable and the toppings finely cooked. Among the specialities of patties, we have been seduced by the Norwegian (smoked salmon, fresh cream, lemon) and La (massive moutarde mustard to onions flambés in cognac, mushrooms) while crêpes, we have been able to resist the delicious Gold black (homemade chocolate, orange jam, almonds) and the inescapable Salipomme (milky apples and caramel in butter) house salt). We don't get tired of it! In summer, artisanal ice creams, like cider, come at an opportune time. All you have to do is sit down and dine.

A restaurant-brasserie located in the historic districts with modern art decor in places with a medieval past. Olivier Lapicque's walls in earthenware and parquet with a maritime inspiration whether downstairs or upstairs, liven up this superb building of the late 16th century. The address offers very beautiful menu of seafood with its crustaceans and oysters from the gulf, these jumbo winkles are so nice. The fish menu changes according to the arrivals in the auction market. Fried mussels in season in casserole as well as many other specialities like the homemade duck foie gras and fig chutney, roasted goat on toast bouquet of salad and fried bacon, sea sauerkraut in the brasserie, a whole sea bass grilled with fleur de sel, brasserie tartare prepared in front of the guest or the artisanal andouillette with chaource, Normandy veal escalope (flambéed with Calvados and mushrooms), difficult to choose... The brasserie also offers many salad meals, beef carpaccio, fresh salmon tartare and tagliatelle prepared in various ways. A good address.