Crêperie Ty Coz

Not just any Lamballe crêperie!
Restaurant, French regional, Creperie at Lamballe-Armor

  See photos (2)*
  • Under granny’s watchful eye and only a stone’s throw from the stud farm, the Lamballe crêpe chef cooks up a layered Breizh Burger.

    Sausage from the butcher, white haricot beans and crushed tomatoes on a buckwheat galette. Or pan-fried foie gras, stewed apple and cider jam in a savoury buckwheat pancake. Original cuisine with a classic façade. Meanwhile, there’s a picture of Pascal’s grandmother, guarantor of good taste, on the wall outside. “She’s on my logo because she was a crêpe chef in Morbihan”. But here we’re in Lamballe, with its Place du Champ de Foire, stud farm and saffron and raspberry crêperie with its box bed from 1868 and its famous Breizh Burger, “made with layers of sautéed grated potatoes, andouille (spiced sausage), goats’ cheese, crushed tomatoes, more andouille, more sautéed grated potatoes and finally an egg, all on a buckwheat galette”. If you manage to eat all that you can always finish with a crêpe crumble with crushed Speculoos biscuits and a refreshing farmhouse cider!
  • Environment
    • In town
  • Capacity
    • People :  70 place setting
  • Spoken languages
    • fr*
    • English
  • Services
    • Animals accepted
    • Disabled facilities and reception
Payment methods
  • Debit cards
  • Cheques and giro cheques
  • Luncheon vouchers
  • Holiday cheques
  • Cash
  • Restaurant cheques
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