On the quayside facing the fishing port, the seafood counter piled high with fish and shellfish sits proudly in front of the restaurant. This seafaring theme is naturally pursued indoors, where the chef is busy in his open-plan kitchen. The menu features seafood platters, fresh fish chalked up on the daily specials board, a few family favourites and a scattering of signature dishes like seabream cooked in a banana leaf, lime and coconut milk, whole sea bass roasted in fennel and flambéed with aniseed, or their famous cotriade – Brittany's answer to bouillabaisse. A few meat dishes are also available.