Hôtel Du Phare - Carta

you will be very well received at the restaurant of the chef laurent clement and melanie clement. take the lighthouse for dessert

The frame is beautiful. a very friendly team, listening to customers. a very beautiful discovery and we will come back with great pleasure.

very beautiful situation, very neat interior decoration, sober and original on the theme of marine fauna and flora. a gourmet cuisine with fresh and local products. To discover. Ver carta

Une cuisine bistronomique de très haute qualité avec des produits frais et locaux Le personnel à la hauteur des plats servis Je recommande cette aventure culinaire à 100% dans ce cadre idyllique

To pass to the beautiful island, we stopped in this great restaurant well placed and we ate well and thank you to laura that served us with the top of the reception and very good mood so very good time. necessarily to redo

a shared lunch with friends who made us discover this restaurant. a very pleasant setting. qualities of fresh and original products of the suggestions of the chef laurent: we all enjoyed each other. Thank you to the chief and all his team. Ver carta

only for a lunch. the superb frame, suitable service, main dish, bar back and coco beans of paimpol, well cooked but garnish set to review and moreover reviewed at my request. Why waste such a good time with so many radineries? Failing gastronomy?

fresh but unfortunately too reducing cuisine to satisfy appetites. very good reddish fillets with a tasteful sauce but only 4 cherry tomatoes with accompaniment. Obviously too light for a dish. a nun that seemed appetizing but with a cabbage pate too dry and a cream that lacked ontuosity. on the other hand, excellent cream burned. Too bad, the history of the kitchen let us hope better.

Très belle soirée à la terrasse du Restaurant. Accueil et service chaleureux. Un menu découverte créatif et savoureux. Une valse de produits frais et locaux, travaillés « simplement », avec génie et générosité, pour nous révéler le meilleur. Les épices et condiments sont au service du produit : La langoustine sous toutes ses formes, explose en bouche ; le beurre persillé souligne les couteaux fondants, sans s’imposer; le veau se révèle avec une exceptionnelle tendreté fondante et le dessert de sésame, blé noir et fruit, tout juste sucré, devient le point d’orgue de la soirée. Ver carta