Bretagne, France

This house rustles up wholesome bistro fare that shines the limelight on regional produce. The chef particularly likes devising dishes around a single ingredient, such as pork or lamb. House specialties include black pudding, a 64° egg and Guéméné andouille. Well worth discovering.

Guillaume Le Bozec, who earned his stripes in the kitchens of Manoir de la Boulaie, Le Pressoir and Maison Troisgros, is at the helm of this establishment set on a quiet street. At his side, his partner Delphine Dugor attentively manages the restaurant floor. The chef creates modern cuisine using mainly local produce, accented here and there with exotic touches courtesy of subtly deployed spices – and served as a set menu. The contemporary space is decorated with paintings by the chef himself, contributing to a warm and relaxed atmosphere.

Allium

According to legend, bear’s garlic, a.k.a. as wild garlic or allium ursinum, starts to sprout at the same time as the brown bear leaves its lair after hibernation. After their winter fast, the hungry bears devour the young leaves, hence the name of this plant that has come to symbolise strength and fertility. Frédérique and Lionel Hénaff have opened the restaurant of their dreams outside Quimper’s town centre in a bid to celebrate Brittany’s gourmet produce. Seafood occupies a star role in their appetising cast, including scallops from the Bay of Morlaix and abalone. The chef’s inventive cuisine, firmly anchored in nature, boldly blends a profusion of ingredients, among which herbs and flowers, with a weakness for light foamy siphoned sauces. A tasteful, elegant vibe sets the scene in the dining room, which also offers a handful of seats at the counter facing the open kitchen. The best of Brittany: what’s not to like?

Ar Iniz, which means little islands in Breton, is set in a seafront hotel whose bright modern interior commands a knockout view of Sillon beach. Spot-on culinary technique, flavoursome fare and painstakingly sourced ingredients: poultry pâté en croûte with gherkin ice cream; sole meunière flanked by mashed potato made with Bordier butter; profiteroles. In fine weather, the terrace is a must!

Established since 2018 in the picturesque, medieval village of Locronan, Thibaud Érard’s Menhirs (or Ar Maen Hir in the local dialect) are depicted by a trendy bistro interior. The mood is lively and relaxed both in the dining room and the kitchen. The culinary score in the zeitgeist unveils consummate technique and seeks to showcase its region: poultry croq’monsieur, fillet of pork with a millefeuille of potatoes and an extravagant millefeuille of wafer-thin crêpes and caramel to finish. Simple, sincere and warm-hearted – what more could we want?

Ar Men Du

Imagine wild moorland buffeted by the ocean with the rocky island of Raguenez glinting in the sunshine just a short distance away. Sustainable gastronomy is the name of the game here: the ingredients are strictly seasonal, harvested from the vegetable garden or sourced from small-scale producers, and the fish is caught locally. Comfortably seated with a view of the sea, diners enjoy Jérôme Gourmelen's dishes, characterised by well-defined flavours and careful presentation, eg his symphony of raw ikejime fish. Friendly service.

This granite-built farmhouse on the banks of the Aber Ildut cuts a picturesque figure with its large garden and lake. On the menu: the fish and seafood cuisine for which Brittany is so famed, eg fillet of pollack with lobster cream. A rustic setting in which to really unwind.

In this Breton "auberge" at the foot of the church, the charm of exposed beams and stonework meets contemporary cuisine. At the helm, Brieg Le Cam (formerly of Les Hauts de Loire in Onzain) composes dishes inspired by his terroir, which are both precise and instinctive. Proceedings kick off with lively and indulgent amuse-bouches – a crispy cone with coco de Paimpol beans, sausage and airy potato purée from the whipping siphon – followed by finely crafted dishes such as a medley of gurnard and carrots or buckwheat rice pudding. You'll want to return again and again.

All the charm of an old Breton house in a pretty little town full of character. The refined and creative cuisine showcases seasonal regional produce. At lunchtime, there's a mouth-watering market-inspired set menu that represents remarkable value for money. The line-caught pollack served with buckwheat risotto with squid ink is on point! Even better, the chef bakes the bread himself.

Auberge du Pont d'Acigné

Close to Rennes, on the banks of the River Vilaine, this granite building is worthy of our full attention. Owners Sylvain and Marie-Pierre Guillemot met while working for Alain Passard. Sylvain prides himself on his "instinctive, up-to-the-minute cuisine", drawing on regional produce with a sense of invention and real technical skill. He particularly cherishes his relationships with his producer friends, from whom he sources seaweed, chilli, ginger, poultry and, of course, butter. The elegant and light-filled interior, the terrace overlooking the river, and the lovely service add to the pleasure of this gourmet interlude. Very fine wine list.<br>

This traditional old Brittany farmhouse is located by the entrance to the Gulf of Morbihan Nature Park. The self-taught chef welcomes his loyal patrons with traditional, well-crafted, indulgent food: ravioles of girolles and foie gras, cream of mushrooms and emulsion of forest flavours or scallops sautéed in salted butter with a champagne sauce.

Auberge Grand'Maison

This eminently hospitable inn upholds culinary traditions rich in textbook technique and indulgent, spot-on flavours. Christophe Le Fur, born at Cap Fréhel, is thriving in his homeland as he crafts bold, crisp dishes oozing in generosity. The chef, who cherry-picks his ingredients, demonstrates the full scope of his talents (particularly in the field of sauces, one of the house’s signatures!). Brittany lobster and sweetbread sautéed in butter with creamy morels in Noilly; poultry pie in a tarragon jus; without forgetting the flamboyant crêpe flambée to finish your meal on a high.