« Love of good products and cooking,
desire to share it with you… »

Coached by the chef David Royer, the kitchen team offers you inventive, fine and elegant cuisine, in harmony with seasonal local products. Oysters from our neighboors, vegetables from Kergroadez, local cheeses… The exceptional products of fishermen and farmers are cooked here with simplicity.
Freshness of seaweeds and flowers, combinations of tastes & colors… each plate, delicately composed, is a joyful and natural ode to the pleasures of a good meal.

The wine cellar menu invites you to discover original pairings with its wine by the glass formula

The large bright room and the seaview terrace can accommodate up to 150 guests.

Privatized, there is a prestigious place for your family receptions and professional events.

13,5/20 – Gault&Millau 2023
Trophée naturalité 2018 | Trophée technique d’excellence 2020

Guide review

“Naturalité” Trophy Gault&Millau in 2018, David Royer follows a work open on the nature, wich link the hotel, the menu and its environment. In this universe where the panorama offers a unique view of the sea, iodine is inevitably there, in a well-crafted market menus, developed according to the seasons, like the menu and its 4 courses . In particular, we can rediscover langoustines with seaweed and buckwheat, vegetable mayonnaise, the vegetable garden plate, with truffled vegetables, herbs and flowers, crispy buckwheat and sea foam with seaweed, lobster, herbs and citrus fruits in tortellini, nage vegetable, or the gourmet hazelnut brownie, vanilla duo, spelled namelaka and barley, chocolate ice cream and fleur de sel. A young and professional team

Guide Michelin in January 2023

Guide’s review

Magic britanny places exists, and the Castel Ac’h area is one of it ! A stone’s throw away from the lighthouses, this large house in neo-Breton style benefits of a remarkable location, face to the beach of Lilia. For your meal, regionally inspired cuisine with good “land and sea” products; at lunchtime, daily menu for a reasonable price. At dinner, the two menus and the “à la carte” play on the local bistronomy register (oysters, abalone, catch of the day, vegetables from Kergroadez, seaweed, buckwheat…). Large and refined dining room with white walls and terrace…