AUBERGE DES GLAZICKS

This former blacksmith’s shop was transformed into one of Brittany’s gastronomic gems. The contemporary dining room, radiant with light, overlooks Douarnenez bay. Olivier Bellin is a fan of quality product and his demands are those of a perfectionist. Loyal to his region, he considers buckwheat to be Brittany’s caviar. Indeed the universe of this ground which falls in the sea brings us in a cooking unique marine tripe butcher. The character hotel endowed with a new relaxing space will invite you to extend this gastronomic.