Chef Laurent Helleu cooks abalone, fish and local products according to arrivals and seasons, pre-salted lamb, Breton lobster, hollow and flat oysters, seafood.
Sophisticated gastronomic and seasonal cuisine in a friendly atmosphere, recognized by gastronomic guides.
View of the harbor. Wine list of selected winemakers.

Closed Thursday and Friday out of season and outside school holidays. Annual closure from mid-November to mid-February.