The Best Seafood Near Ty Billig, by the Record

Named for the chef's great-grandmother, who apparently set him on a path that led to a Michelin star, this modern tasting-menu restaurant in Lorient leans hard into Breton waters, with sustainably line-caught fish and scallops sharing the menu with plant-forward dishes shaped by a serious interest in fermentation and aging. The room is warm and contemporary, the wines are reasonably priced, and lunch is a notably gentle entry point.

1. Michelin Guide 1 Star

1. Michelin Guide 1 Star

1. Le Fooding Le Fooding Guide

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Le Fooding Le Fooding Guide

The terrace looks straight out over Sauzon harbour, which is reason enough to book a table before you've seen the menu. This hotel restaurant on Belle-Île-en-Mer leans hard into the island's larder, with lamb from Bangor, fish from a local fisherman, and spider crab appearing in more forms than you'd expect. The room was redesigned by a noted architect and plays Breton black-and-white against jolts of bright colour, so it doesn't feel like the average seaside dining room.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

The name means "iodized," which should tell you where the kitchen's loyalties lie. This creative restaurant in Vannes puts Brittany's coastline at the center of every plate, pairing seafood with unexpected inland instincts: eel lacquered in pomegranate molasses, langoustine with pork fat and a gutsy gravy. The two chefs met in a Paris kitchen and brought something quieter and more personal back to the region. Pared-back plating, bold flavors, no fuss about it.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

Virginia creeper climbs over old stone on a wooded farmstead near Sarzeau, which sets the scene before you've even eaten. This is a restaurant where the chef, formerly at Les Climats in Paris, builds a largely seafood-driven menu around line-caught fish and local organic producers. The shaded terrace earns its keep on a warm Breton afternoon, and the food has the composed restraint of someone who knows exactly where everything on the plate came from.

1. Michelin Guide Selected Restaurant