Breton cooking is all about the sea and the farm: oysters, mussels, scallops and lobster, buckwheat galettes, salted butter and apples turned into cider. These are our picks around the region.
Saint-Malo & Cancale
Breizh Café
Celebrated modern crêperie using organic buckwheat and Breton produce.
Le Marché aux Huîtres
Oysters opened while you wait, eaten on the seawall.
Le Coquillage
The Roellinger family's restaurant at Château Richeux, famous for spices and seafood.
Crêperies intra-muros
Dozens of crêperies inside the walls; follow the locals.
Rennes & Dinan
Crêperie Saint-Georges
Creative galettes in a lively room near the Parlement.
Marché des Lices
Saturday morning: galette-saucisse, oysters and Breton produce.
Restaurants on the port
Terraces along the Rance below the viaduct.
North coast & Finistère
L'Agapa
Hotel restaurant with sea views on the Pink Granite Coast.
L'Amiral
Historic brasserie on the port, linked to Simenon's Maigret.
Le Moulin de Rosmadec
A former mill over the Aven, now a restaurant with rooms.
Crêperies in Quimper
Quimper's old town is packed with traditional crêperies.
Kouign-amann bakeries
Try the buttery pastry in the town where it was invented.
Morbihan & beyond
Port restaurants of Saint-Goustan
Quayside tables in a cobbled old port.
Henri Le Roux
The home of the salted-butter caramel (CBS).
La Cigale
A Belle Époque brasserie with dazzling tiles and mirrors.
La Mère Poulard
The famous omelette restaurant on the Grande Rue.
Food tours
Oyster tastings, cider farms and cooking classes.
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