Manoir de Lan-Kerellec

In this magical setting, the ceiling's splendid wooden rafters form the shape of an inverted boat hull, while the views extend out to the Channel and local islands. Young chef Anthony Avoine, originally from Normandy and formerly second in command here, is now at the helm of the fine dining restaurant of this beautiful manor house. Breton produce is wonderfully showcased in an unapologetically creative array of dishes that often combine meat and fish. Examples include the lobster, buckwheat cake and pig's trotters, and spider crab on a hazelnut butter foam and marrowbone cooked in the embers. Local ingredients, freshness guaranteed.