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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.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Spider crab in its shell Michelin Guide
- Celeriac ravioli with spider crab Michelin Guide
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