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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.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Spider crab in its shell
“The menu focuses on marine flavours, with dishes such as spider crab in its shell, bisque, celeriac ravioli with spider crab”
Michelin Guide -
Viennoise of sea bass
“viennoise of sea bass cooked on a stone, artichoke fricassee with clams and black garlic.”
Michelin Guide -
Celeriac ravioli with spider crab
“The menu focuses on marine flavours, with dishes such as spider crab in its shell, bisque, celeriac ravioli with spider crab”
Michelin Guide -
Artichoke fricassee with clams
“viennoise of sea bass cooked on a stone, artichoke fricassee with clams and black garlic.”
Michelin Guide
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