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The name translates to "buckwheat" in Breton, which tells you exactly what you're in for at this crêperie near the town centre. The galettes are made with ingredients sourced almost entirely from within 30 kilometers, and the menu shifts with the seasons, with fermented elements turning up in some of the more inventive combinations. The room is compact and contemporary, with an open kitchen and a chalk slate for building your own.
Two honors, in evidence:
The record strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we score
Nearby in the record closest first
- L'Agapa Stay · 74
- Le Bélouga Eat · 69
- Les Bassans Modern Seafood Eat · 69
- Les Bassans - Fontenille Collection Stay · 74
- Balafenn Eat · 69
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