Restaurant
Haut-Linage
Penmarc’h · Finistère
In Penmarc’h, Corentin Ogor and Klervi Tanniou create a gastronomic experience devoted to seafood and the finesse of Bigouden produce.
- Suggested time
- Varies with the menu, often 1 hour 30 to 3 hours.
- Type of place
- Contemporary Bigouden gastronomy centred on seafood
- Atmosphere
- A bright contemporary dining room in the Pays Bigouden, with an attentive atmosphere
- Getting there
- Place du Maréchal-Davout, 29760 Penmarc’h
Who this place suits
- With family
- 6/10
- As a couple
- 8/10
- With friends
- 8/10
- Solo
- 6/10
- With a dog
- 4/10
- 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
Haut-Linage is built on a strong idea: telling the story of the Pays Bigouden through the taste of the ocean. In Penmarc’h, near the Eckmühl lighthouse and the fishing harbours of south Finistère, Corentin Ogor and Klervi Tanniou, both from the area, have opened their own house. Their offer is resolutely gastronomic, but keeps the warmth of people who know the land they serve. In the kitchen, Corentin Ogor gives pride of place to fish from small boats, shellfish, crustaceans and vegetables that go with them. Precise cooking and a well-built jus give depth to very clear produce. Klervi Tanniou guides guests through the meal in the dining room. The restaurant suits a gourmet lunch after a walk in the Pays Bigouden as well as an evening devoted to tasting. Book, ask about the menu on offer and allow enough time.
What you will see
- Corentin Ogor in the kitchen, Klervi Tanniou front of house.
- Discovery menus and seafood options depending on the service.
- Fish from small boats, shellfish and crustaceans.
- Both chefs come from the area.
Practical information
- Nearby
- The Eckmühl lighthouse, Saint-Guénolé, Le Guilvinec harbour, the Pointe de Penmarc’h and the Pays Bigouden beaches
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 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.
- Climb the Eckmühl lighthouse before lunch.
- Allow plenty of time for the tasting menu.
Frequently asked questions
Why choose Haut-Linage?
In Penmarc’h, Corentin Ogor and Klervi Tanniou create a gastronomic experience devoted to seafood and the finesse of Bigouden produce.
Which town is the restaurant in?
Penmarc’h, Finistère, in the Pays Bigouden.
What kind of cuisine is served?
Contemporary Bigouden gastronomy centred on seafood.
What is the atmosphere like?
A bright contemporary dining room in the Pays Bigouden, with an attentive atmosphere.
Who is the chef?
Corentin Ogor in the kitchen, with Klervi Tanniou front of house.
Stay in Penmarc’h
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Traveller reviews
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