Restaurant
L'Auberge des Glazicks
Plomodiern · Finistère
A major name in Breton gastronomy, Olivier Bellin’s Auberge des Glazicks permanently closed its gastronomic restaurant in September 2026; its history deserves an accurate account.
- Suggested time
- Not applicable, the gastronomic restaurant is closed.
- Type of place
- Culinary heritage of Finistère, buckwheat, land and sea
- Atmosphere
- A historic family house between the Menez Hom and the bay of Douarnenez
- Getting there
- 7 rue de la Plage, 29550 Plomodiern
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
- 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 foot of the Menez Hom, between the Finistère countryside and the bay of Douarnenez, L’Auberge des Glazicks long embodied a certain idea of Breton gastronomy: deeply attached to the land, bold, and able to turn familiar produce into an exceptional experience. The story of the house goes back to a 19th century forge, turned into a family business over the generations. Olivier Bellin made it one of the great restaurants of Brittany. His cooking built a distinctive identity around buckwheat, seaweed, seafood, vegetables and local livestock. This interplay of land and sea was not just a theme: it expressed the chef’s personality and an almost geographical reading of Finistère. The restaurant held two stars for many years, until the end of its gastronomic format was announced. Essential information for visitors: in September 2026, Olivier Bellin announced that the gastronomic restaurant would not reopen in its historic form, after closing during the summer. Before planning a stay, check separately the current status of any other activities of the house.
What you will see
- Cuisine: culinary heritage of Finistère, buckwheat, land and sea.
- Chef: Olivier Bellin.
- Menus: the gastronomic restaurant has stopped operating in its historic form. The old menus are part of its history and can no longer be booked.
- Two stars, a historic distinction; gastronomic restaurant closed in 2026.
- A former forge turned into a great house: the family building has been part of Plomodiern’s history since the 19th century. Its gradual change into an inn and then a gastronomic destination shows how a deeply local address gained national standing.
- After training with great chefs, Olivier Bellin took over the family restaurant in 1998. He built a personal cuisine, in which the land was never a folklore pretext but material for technical exploration and flavour.
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- Buckwheat as a culinary language: buckwheat, the culinary symbol of Brittany, played a key part in his creations. It could bring a toasted note, a texture or depth to a sauce, far beyond its use in galettes.
- Land and sea of Finistère: the cooking brought together shellfish, crustaceans, seaweed, vegetables and produce from inland. The contrast between the briny coast and the strength of the countryside was one of the house’s guiding threads.
- The closure announced in September 2026: after the gastronomic restaurant stopped during the summer of 2026, the permanent closure of this format was announced in September.
- Plomodiern and the Menez Hom: the area remains a superb destination, with the climb up the Menez Hom, the beaches of the bay of Douarnenez and Locronan.
Practical information
- Nearby
- The Menez Hom, the bay of Douarnenez, Pentrez beach, Locronan, the Crozon peninsula and the Sainte-Marie-du-Menez-Hom chapel
Tips on the spot
- The gastronomic restaurant cannot be booked: its permanent closure was announced in September 2026.
- Check any other activities of the house directly with it.
- Only rely on recent, official announcements for any change of status.
- Enjoy the heritage around Plomodiern: the Menez Hom, the bay of Douarnenez, Pentrez beach, Locronan and the Crozon peninsula.
Frequently asked questions
Since when has the restaurant been closed?
The gastronomic restaurant stopped during the summer of 2026, before the permanent closure was announced in September.
Who ran the kitchen?
Olivier Bellin.
What part did buckwheat play?
Buckwheat was one of the house’s main culinary signatures.
What is there to see around Plomodiern?
The Menez Hom, Pentrez, the bay of Douarnenez and the landscapes of the Crozon peninsula.
Is the hotel still open?
Ask the house directly about the accommodation: its status cannot be inferred from the former gastronomic restaurant.
What kind of cuisine was it known for?
The culinary heritage of Finistère, buckwheat, land and sea.
Stay in Plomodiern
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Read in the journal
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