Chef Olivier Bellin
This former blacksmith’s shop was transformed into one of Brittany’s gastronomic gems. The contemporary dining room, radiant with light, overlooks Douarnenez bay.
Olivier Bellin is a fan of quality product and his demands are those of a perfectionist. Loyal to his region, he considers buckwheat to be Brittany’s caviar. Indeed the universe of this ground which falls in the sea brings us in a cooking unique marine tripe butcher.
The character hotel endowed with a new relaxing space will invite you to extend this gastronomic.
Auberge des Glazicks (2 Michelin stars)
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