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L'Auberge des Glazicks

95
Falstaff Top Europe 2024

Olivier Bellin has transformed the simple family inn into an elegant restaurant. In the stylish ambience, the ambitious chef prefers to serve dishes made from regional products such as pork head terrine and black pudding, blue lobster or scallops à la Bretonne.

47 /50 Food
20 /20 Service
19 /20 Wine
9 /10 Style
Payment Conditions: Cash, Debit Card, Credit Card, NFC
Accommodation
Barrier-free
Parking Space
Gourmet-News
1 / 12

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