Hostellerie de la Pointe Saint-Mathieu, Plougonvelin: restaurant in Brittany

Facing the lighthouse and the abbey ruins, Nolwenn Corre creates refined Breton gastronomic cuisine in a family house with a long history. One Michelin star.

Suggested time: Varies with the menu, often 1 h 30 to 3 h; confirm with the restaurant.
Type of place: Contemporary starred cuisine, seafood and family heritage
Atmosphere: An old house with stone vaults and a monumental fireplace, contemporary decor
Getting there: 7 place Saint-Tanguy, 29217 Plougonvelin

Who this place suits

With family: 3/10
As a couple: 10/10
With friends: 8/10
Solo: 5/10
With a dog: 3/10
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

At the Pointe Saint-Mathieu, at the end of Finistère, the landscape first imposes its grandeur: the lighthouse, the stones of the old abbey and the open sea echo one another. In this exceptional setting, the Hostellerie de la Pointe Saint-Mathieu houses Nolwenn Corre’s restaurant, awarded one star. A house handed down over several generations, where gastronomy feeds on an intimate bond with the far west of Brittany. In dining rooms of old stone, the chef offers contemporary cuisine subtly built around regional produce. Fish from Le Conquet, shellfish, langoustines, scallops and local vegetables are all sources of inspiration, depending on the season. Sauces, broths and precise cooking bring out the flavours of the sea while leaving room for produce from the land. It is a destination restaurant for a refined lunch, a celebration dinner or a gastronomic stop during a stay in the Iroise. The gastronomic restaurant is separate from the Bistrot 1954 in the same building: book the right one, then take the time to enjoy this meeting of family heritage, cooking and ocean horizon.

What you will see

Cuisine: contemporary starred cuisine, seafood and family heritage.
Chef: Nolwenn Corre.
Distinction: 1 Michelin star, first awarded in 2019.
Menus: gastronomic menus in several courses, such as Une Pointe de Sel and Une Pointe d’Iode, depending on the current menu.
A family house born in 1954: the story began with Francine and Émile Corre. Several generations have since developed it, keeping the link between hospitality and cooking; Nolwenn and Tanguy Corre carry this on today.
Nolwenn Corre, a signature of the Iroise: creative, precise gastronomy, deeply attached to local producers, with great technical skill serving clear cooking rooted in the Breton sea.

Show 5 more points

Produce from the roadstead and Le Conquet: langoustines, fish landed at Le Conquet, scallops from the Brest roadstead and vegetables from local producers. The menu changes with the catch.
Precise broths and sauces: a fragrant broth, a delicate nage or a seafood sauce can be decisive in her dishes, alongside herbs, vegetables and fresh condiments.
Ancient vaults and contemporary decor: stones, vaults and a monumental fireplace create a rare atmosphere, with discreetly elegant modern furniture.
Not to be confused with the Bistrot 1954: the same building has a more affordable bistro and a separate gastronomic restaurant, with different menus, services and style.
The lighthouse and the abbey a few steps away: explore the headland on foot before or after the meal; a direct view is not guaranteed from every table.

Practical information

Nearby: Saint-Mathieu lighthouse, the abbey ruins, the sailors’ memorial, the GR34 and Le Conquet

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 6 more tips

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.
When booking, specify that you want Nolwenn Corre’s gastronomic restaurant, not the Bistrot 1954.
Walk round the headland, the lighthouse and the abbey ruins before or after the meal.

Frequently asked questions

Who runs the gastronomic restaurant at the Pointe Saint-Mathieu?

Nolwenn Corre, chef of this family house.

What produce inspires the chef?

Fish, shellfish, langoustines, scallops and produce from local market gardeners, among others.

What kind of cuisine is served?

Contemporary starred cuisine, seafood and family heritage. The menu changes with the season.

Is the gastronomic restaurant the same as the Bistrot 1954?

No. They are in the same building, but with different menus, services and style.

Which menu should I choose?

Gastronomic menus in several courses, such as Une Pointe de Sel and Une Pointe d’Iode; check the current options.

Do I need to book?

Booking ahead is recommended, especially for dinner, weekends and holiday periods.

Stay in Plougonvelin

Places to stay that are still available, with current prices, compared across the main booking platforms.

Partner link: a booking made from this map may earn us a commission, at no extra cost to you.

Read in the journal

Traveller reviews

Nobody has reviewed this place yet.