L'Auberge des Glaziks sur Plomodiern

An exceptional table, a land and sea wedding mastered to perfection, impeccable and discreet service. The hotel blends into the decor, magnificent room, quality service, a very varied breakfast Everything was perfect Thank you Julie and Julien from La Rochelle

I have. Tried the pop-up menu...because I didn't know the establishment... A pure treat... lobster claws to start Lotte to follow. Profiteroles to finish... I don't regret the kms covered. All that remains is to go down to the seaside to digest..😁😄

Thank you Chef Great time Grandiose Your kitchen Philippe LELUC

We spent two exceptional days at the Auberge du Glazick, a place where culinary passion and Breton family heritage intertwine with rare elegance. Chef Olivier Bellin was able to transform his grandfather's forge into a Relais & Châteaux that honors his roots, while drawing inspiration from the love for cooking passed on by his grandmother and mother. The latter, always present in the establishment, welcomes customers with a generosity and kindness that reflect family values. Chef Bellin's cuisine is a true celebration of his Breton terroir. Each dish, prepared with care and passion, highlights local flavors and tells the story of his family and his land. I took the time to chat with him, and his passion for his profession is palpable. Above all, he cooks to please, surrounded by collaborators who fully share his vision. One word: Olivier, stay as you are. You make the Auberge du Glazick a unique place, full of authenticity and warmth, where you feel at home as soon as you walk through the door.

About the restaurant: a place tastefully decorated in the colors of the ocean. Dishes, with local ingredients, with delicious pronounced flavors. A food and wine pairing that highlights wines from all over France. A moment out of time. Thanks to the Chef and his entire team.

We had lunch at this restaurant on an autumn day. The atmosphere of the restaurant room was beautiful, very elegant, with the sound of the sea waves in the background along with sweet music. They gave us a table right in front of the window overlooking a suggestive view of the Celtic Sea. Unfortunately, halfway through lunch a large and very noisy group arrived, so much so that they turned off the music. Lunch was excellent, we chose the tasting menu (with the addition of the meat dish which was pigeon) with matching wines. Each course executed to perfection. A lot of attention is paid to bringing the Breton tradition into the recipes with local ingredients and flavours. I expected something more from the wines. The waitresses and the sommelier in the room were very attentive and thoughtful. A tip for Italian customers: at the start of dinner they ask you if you want an aperitif in addition to the expected wine pairings. Thinking it was like in Italy, we refused, thinking that we would have had wine with every course and that it would have been more than enough. Instead, the aperitif is served together with the abundant amuse buche, so we remained without wine until the first course on the menu. For them it is normal, we were unaware of this habit. We loved everything! Excellent service Excellent room Excellent cuisine Bill in line with the level of the restaurant

Olivier BELLIN is Breton and makes it known in his kitchen. He achieves the feat of harmonizing and sublimating the guts of his land and the sweetness of the sea. An unforgettable moment, impeccable service, here is unlike any other starred restaurant, you are in THE stars and the Breton sea spray!

Excellent place to taste Olivier Belin's cuisine

Très belle cuisine , beaucoup d'originalité avec l'association terre-mer du chef pêcher-tripier. L'ambiance était un peu tristounette avec seulement trois tables du fait d'annulations, et de la pluie bretonne. Heureusement, le soleil était dans les assiettes !

Superbe endroit avec un accueil classe et pas guindé, et que dire de la cuisine classieuse de mr bellin alliant la triperie avec les poissons genialement. Mention pour la multitude d'amuses bouches et en particulier cette pomme soufflée remplie de jus d'huîtres. 2 macarons pas volés pour sur et même le prix dont a Paris on ne mange même pas dans un macaron.la classe tout simplement