Manoir de Lan-Kerellec

Who this place suits

With family

5/10

As a couple

10/10

With friends

8/10

Solo

5/10

With a dog

3/10

Reduced mobility

6/10

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

Above the sea in Trébeurden, the Manoir de Lan-Kerellec combines a view of the islands, a spectacular upturned boat hull roof and Anthony Avoine’s starred cuisine. The restaurant honours produce from the sea, precise balance and the elegance of Brittany’s great houses. The Manoir de Lan-Kerellec owes part of its fame to its dining room: the wooden roof frame is shaped like an upturned ship’s hull, as if the sea continued indoors. Large windows frame the islands and the changing colours of the Channel. Late afternoon light and the tides give each meal a different backdrop. For a special occasion, mention your view preference when booking, without taking it for granted. In charge since 2018, Anthony Avoine develops gastronomy rooted in Breton produce, with respect for cooking and seasoning, a fine reading of sea flavours and well-judged vegetable accompaniments. The sophistication lies in the balance between the main ingredient, the jus, the texture and the surprise of a well-chosen pairing. Lobster is presented as a flagship product of this coastal house. Depending on the menus and seasons, it may feature in a more ambitious tasting menu; confirm price, availability and any supplements when booking, and choose the menu that mentions it if you come for lobster. Published dishes include langoustines with crispy pig’s trotter and gwell, a fermented milk from Breton Pie Noir cows. These encounters reflect the chef’s vision: bringing the sea together with earthy elements and less expected Breton produce. John Dory, shellfish and seasonal herbs are also part of his vocabulary; these are observed creations, not permanent dishes. The house offers an à la carte menu and several tasting menus, including MLK, Découverte and Dégustation, plus a lunch menu at certain times. Published versions mention three, five or seven courses, and a lobster option in the long tasting menu. The restaurant is part of a hotel, and you can feel this culture in the way a long meal is accompanied. A night in the house lets you enjoy Trébeurden and the sea horizon without driving after dinner; room and table are booked separately. The house’s partner website announces an annual closure from 1 November 2026 to 12 March 2027 inclusive: check before planning an autumn or winter visit. Around Trébeurden, the Pointe de Bihit, the harbour and the coastal landscapes make a fine route before dinner, and Île Milliau is accessible depending on the tides.

What you will see

• Cuisine: starred seafood gastronomy, Breton produce, lobster and contemporary pairings.
• Chef: Anthony Avoine, head chef since March 2018, according to the house.
• A Relais & Châteaux manor hotel overlooking the Trébeurden coast.
• The dining room’s roof frame represents an upturned boat hull, the house’s architectural signature.
• One Michelin star confirmed for 2026.
• Lobster is one of the restaurant’s flagship products.

Practical information

Address

11 allée centrale de Lan-Kerellec, 22560 Trébeurden

Nearby

The port of Trébeurden, Île Milliau, the Pointe de Bihit, the Pink Granite Coast, Pleumeur-Bodou

Frequently asked questions

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