This tasty bistro with a trendy raw edge sports an open kitchen, shelves filled with jars of fermented vegetables and books and only a handful of tables… so it's best to book. The chef, who comes equipped with a solid track record, whips up a concise, regularly changing menu. The three pillars of his cooking are seasonality, local ingredients and modern, often daring cuisine. An example: pork shoulder paired with white Paimpol beans in a tomato sauce with Kalamata olives and harissa. Interesting wine list featuring many natural and organic vintages.