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Nicolas and Solenne Conraux are the third generation at the head of this hotel restaurant. Nicolas, in charge of the food, admits to a soft spot for the Goulven coast, visible on the horizon, and also for produce from the Brittany countryside. Oysters, lobster, pork, abalone, but also seaweed, vegetables and Brittany cheeses jostle for the leading roles in this star-studded cast of local delicacies. Almost every dish hovers between surf and turf, such as the Monts d’Arée pigeon, sautéed shallots, sage and poultry jus. The bread (baked in the chef’s own bakery) is wickedly good, as are the various Made in Brittany butters (seaweed, fleur de sel, etc). At the summum of fine food!