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Imagine wild moorland buffeted by the ocean with the rocky island of Raguenez glinting in the sunshine just a short distance away. Sustainable gastronomy is the name of the game here: the ingredients are strictly seasonal, harvested from the vegetable garden or sourced from small-scale producers, and the fish is caught locally. Overlooking the sea, diners enjoy Jérôme Gourmelen's dishes, characterised by their well-defined flavours and careful presentation: beetroot medley, buttermilk cream split with herb-infused oil; gently cooked line-caught pollack, textures of cauliflower and a fish bone jus; lightly caramelised poached pear, dark chocolate crémeux and a Kremmig liqueur ice cream. Friendly service.