Set in its own grounds, this large 1920s property is inspired by the Italian Renaissance: hence the frieze on the façade depicting mythological scenes and the marble and mosaics. The elegant colonnaded dining room, meanwhile, sports a decor with a contemporary feel, with embedded lighting, comfortable armchairs and refined tableware. Two brothers manage this family business: sommelier Frédéric Roux and chef Sylvain Roux, whose delightful dishes showcase the finest ingredients: Breton lobster, black garlic madeleine and a fermented carrot jus; loin of local veal roasted with thyme blossom; frosted and poached apricot, rosemary financier and black olive. On the restaurant floor, Frédéric is on hand to give judicious recommendations from a magnificent wine list.