Restaurant
Le Bon Abri
Hillion · Côtes-d’Armor
In the heart of Hillion, Le Bon Abri serves warm seafood bistronomy, run by Sonia’s team with a menu signed by Christophe Le Fur and Quentin Talbourdet in the kitchen. The flavours of the bay of Saint-Brieuc fill a village house made for sharing.
- Suggested time
- 1 h 15 to 2 h 15
- Type of place
- Seafood and regional bistronomy from the bay of Saint-Brieuc, seasonal cooking signed by Christophe Le Fur
- Atmosphere
- A warm village house with a terrace on the place de l’Église, and Sonia’s welcome
- Getting there
- 7 place de l’Église, 22120 Hillion
Who this place suits
- With family
- 7/10
- As a couple
- 8/10
- With friends
- 10/10
- Solo
- 6/10
- With a dog
- 6/10
- Reduced mobility
- 8/10
These scores are calculated from what the page records: official rating, facilities, difficulty, duration and location. They are a guide, not a substitute for contacting the venue, especially about accessibility.
About
In the heart of Hillion, Le Bon Abri serves warm seafood bistronomy, run by Sonia’s team with a menu signed by Christophe Le Fur and Quentin Talbourdet in the kitchen. The flavours of the bay of Saint-Brieuc fill a village house made for sharing. The restaurant opened on 1 March 2025 on the place de l’Église in Hillion, a small town close to the landscapes of the bay of Saint-Brieuc. It is a place for sharing, not an intimidating restaurant, and the terrace on the square adds to the village atmosphere. Christophe Le Fur, known for his gastronomic career, is a partner in the house with Sonia and Jean-Charles, and signs the menu, which does not mean he cooks every service. The kitchen is run by his former colleague Quentin Talbourdet. Sonia’s welcome is highlighted on the restaurant’s website. The Balade entre Armor et Argoat menu, linking sea and inland Brittany, was listed at €23 and €27 depending on the number of courses, and the Phare menu at €39 on the menu consulted.
What you will see
- Cuisine: seafood and regional bistronomy from the bay of Saint-Brieuc, seasonal cooking signed by Christophe Le Fur.
- Chef: Quentin Talbourdet in the kitchen; menu signed by Christophe Le Fur.
- Opened on 1 March 2025 on the place de l’Église in Hillion.
- Run by Sonia, Jean-Charles and Christophe Le Fur.
- Menus: the Balade entre Armor et Argoat menu at €23 and €27 depending on the number of courses, and the Phare menu at €39 on the menu consulted.
Practical information
- Address
- 7 place de l’Église, 22120 Hillion
- Nearby
- The bay of Saint-Brieuc
Tips on the spot
- Book ahead for weekends and holidays, and make sure the booking is confirmed.
- Check the exact days and times of service, which can vary with the season.
- Check the current menu and prices: an old photo of a menu is not a guaranteed offer.
- Mention allergies, intolerances or dietary needs when you book, and ask which vegetarian options are really possible.
- For a special occasion, mention it discreetly when booking.
Show 5 more tipsHide
- Ask about alcohol-free options and say your budget if you want a wine pairing.
- Check cancellation and deposit conditions, if any.
- With reduced mobility, confirm the route, the dining room and the adapted toilets.
- Allow enough time for a menu in several courses, and avoid an appointment straight afterwards.
- Combine the meal with a walk along the bay of Saint-Brieuc.
Frequently asked questions
Why choose Le Bon Abri?
In the heart of Hillion, Le Bon Abri serves warm seafood bistronomy, run by Sonia’s team with a menu signed by Christophe Le Fur and Quentin Talbourdet in the kitchen. The flavours of the bay of Saint-Brieuc fill a village house made for sharing.
Which town is the restaurant in?
Hillion, Côtes-d’Armor.
What kind of cuisine is served?
Seafood and regional bistronomy from the bay of Saint-Brieuc, seasonal cooking signed by Christophe Le Fur.
What is the atmosphere like?
A warm village house with a terrace on the place de l’Église, and Sonia’s welcome.
Who is the chef?
Quentin Talbourdet in the kitchen, with a menu signed by Christophe Le Fur.
Stay in Hillion
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Read in the journal
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Traveller reviews
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