100% local cuisine! The restaurants use short supply circuits, focusing on seafood and produce from market gardeners and farmers, to create dishes that are tasty and responsible. Taste Brittany… you’ll ask for more!
Baptiste, owner of the Empreinte in Vannes, works on impulse. He favours “live produce” which he personally buys directly twice a week from the local market in Vannes or from producers who live within a 30km radius of his establishment. Behind the stove, Baptiste prepares meat, fish, vegetables and herbs with consideration; with an extra hint of boldness added to the evening menus. The minimalist menu changes every week. Marine chooses the wines with bio-dynamic principles in mind.
Fancy eating fuss-free and reasonably priced fish in Rennes? Head for the Peska in the welcoming Saint-Malo street! Red mullet from Erquy’s fish market, black sea bream from Quiberon, wild cockles from Roscoff; this quirky seafood bistro is a fervent advocate of sustainable coastal fishing. The a la carte menu changes every day according to local fish catches: whole fish one day, fish fillet or seafood platter the next. To be enjoyed accompanied by a julienne of vegetables from the Rennes region as well as with a natural organic wine. Situated near the Thabor park Le Bercail offers an equally relaxed restaurant atmosphere. A gastronomic bistro setting where local produce from sea and land, inspire a creative and colourful cuisine.
Walk around Lices market on Saturday morning and the Champs Libres cultural space: two of the town’s main sites!
Click. Inspire. Go…
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3. A “zero waste” eatery
Le Code Ø and Le Pesk – Lorient
Zero waste is the aim of the new restaurant café Code Ø in Lorient. There, surrounded by a pretty decor of salvaged and skilfully up-cycled furniture, you will enjoy speciality coffees, seasonal fruit juices and homemade cakes and, when midday strikes, you will also be able to enjoy a chic snack. Bruschettas, salads, fishes or gratins will be skilfully put together from produce from the Lorient region. From vegetable peels to napkins made out of clothes, at Code Ø, almost everything is reusable. Are you in a hurry? Choose the take-away option with food served in a returnable glass container! Le Pesk: another must-visit establishment in Lorient Its concept: marinated fish and confit meat served in a bowl; a Breton “poke bowl” so to speak.
It is written on the menu! David Royer, Chef de Cuisine at Castel Ac’h, in Lilia-Plouguerneau is not only satisfied with buying local produce from his neighbouring oyster farmers, from the fishermen from the Iroise Sea or the English Channel, from the vegetable growers and cattle breeders of the Finistere region, he also wants people to know them by name! Bistro gastronomic in nature, his cooking equally promotes the fish and seafood of the region as well as the meat reared on the land. David’s signature touch? A taste of algae added to his dishes. This, in addition to the use of edible flowers and aromatic herbs grown in the vegetable garden behind the restaurant. All to be enjoyed on the terrace, with your feet in the water, almost!