AUBERGE DES GLAZICKS
This former blacksmith’s shop where the chef’s great-grandmother prepared delicious soups 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 and he processes it in all its forms. The menu is an exquisite marine version with clever recourse to the soil.