On the quayside, facing the fishing port, the ice buffet bar with its array of fish and shellfish sits majestically in front of the restaurant. The atmosphere inside is, naturally, a seaside one, and the chef can be seen at work in his open kitchen. The menu features seafood platters, fresh fish advertised on the daily specials board, some rather traditional dishes and specialities such as the royal sea bream cooked in a banana leaf, lime and coconut milk, the whole sea bass roasted with fennel and flambéed with aniseed, or the famous cotriade – Brittany's answer to bouillabaisse. There are also some meat dishes.