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.

CHEF OLIVIER BELLIN

INFORMATIONS

Weekly closure
Monday and Tuesday
Annual closure
2 weeks in March and 2 weeks in November

CONTACT

7, rue de la Plage
29550 Plomodiern, France
T. : +33 (0)2 98 81 52 32
aubergedesglazicks@orange.fr
www.aubergedesglazick.com

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