L'auberge Des Glazicks

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 !

Thursday, 19 October 2023. Have come to lunch with my companion. I finally understood the expression culinary experience we have tasted extraordinary dishes, a perfect, professional service but which makes people feel uncommon to this type of establishment. A competent and very nice sommelier. A very nice boss. We'll be back.

I had lunch at the restaurant which is excellent in every way where the service is top notch and where Mr Bellin's cooking is top level. Great gourmet pleasure and discovery of its mixed universe of seafood and its taste for those less conventional of the tripe... and then this multitude of appetizers..ummm international class. Speisekarte ansehen

We just have to say whaou !!!! by its presentations, its tastes and an extraordinary service, knowledge of all dishes and the feeling of flavors thanks to you Madame you make a very beautiful job that you share with passion. Thanks also to sommelier staff, service, reception and cooking staff who do a remarkable job. We will return and we highly recommend. Good continuation to you

This was the food treat of the month if not the year! At €200 per person, needs an occasion. We told them that we do not eat meat and they came up with adjustments to the standard menu (no a la carte here) to give us, Langoustine, Lobster and lobster claws, Rouget and Turbot. In other words a tour of the fish considered to be the best. Fish is lightly cooked even shellfish although you can ask for more cooking time. And overall it was wonderful. Service is as you would expect, discrete and friendly.

Expect one thing: the hosts will attempt to cash in high amounts while not bothering to make you feel comfortable. No idea of what good service even is. They will try to cash in on dinners, breakfasts, extra bed. In return, expect immediate withdrawal with no refund possible when you book, then no help with luggage when you arrive, an indifferent look when you leave and last but not least… no internet at all in post-pandemic 2021. Just out of touch with reality and living off a much overrated Relais&Château network. Speisekarte ansehen

A rediscovery of the gourmet restaurant Auberge des Glazicks, well deserved two Michelin stars for Olivier Bellin's cuisine. The dishes offered are sublimated with creativity and flavors with iodized tastes, refined and worked with quality local seasonal products. All served in beautiful dishes made by a local designer. A selection of well-chosen wines and an attentive sommelier. The team in the room is pleasant and friendly at the height of the house. The restaurant room is spacious and bright with a lovely view of the bay of Douarnenez. A new successful adventure where we will have the pleasure of returning.

we stayed there 2 nights in an Ile room , very stylish with a view. Very good interior but not always practical, e.g. the door to the bathroom looked like a tree and its benches but was not closed means in between the benches it was open, look great but not so practical if you like a warm bathroom and a cooler bedroom. I guess they like to keep the natural light in the bathroom but glass covering the door would achieve this and my warmth in the bathroom. A small terrace is between 2 buildings with a view towards the sea. The last night we had the treat in the Restaurant, all nicely arranged, good service and very good food. see photos which say more then words

2 stars? We went on Thursday noon to celebrate my daughter's birthday in this restaurant. Yes the setting is pleasant, even if you only see the sea from a distance and the service is discreet and attentive. But we were expecting much better flavours and presentations. The stopover menu, at only €100 per noon, was to offer us, among other things, langoustin with creamy black bolt and crispy pig foot. We had a scallop topped with a thin slice of sausage with carrot stitches. Surprised (sweetly disappointed! We interviewed the waiter: the chief wanted to surprise you with Brest's first shells (You believed it? We don't! As for the famous soup of foie gras- velouté homardine, served in a simple... Speisekarte ansehen