Brest Restaurants

  • winter time Au Bureau
    winter time Au Bureau
    by gwened
  • marina entrance to resto a l'aise breizh cafe
    marina entrance to resto a l'aise breizh...
    by gwened
  • inside breizh cafe
    inside breizh cafe
    by gwened

Most Recent Restaurants in Brest

  • gwened's Profile Photo

    Au Bureau: fish/chips,burgers,and camembert roti

    by gwened Updated Nov 30, 2013

    2.5 out of 5 starsHelpfulness

    entr to au Bureau at rue Siam
    4 more images

    Great british style ambiance pub, richly decorated and wood paneling old pub style. The ambiance is local and younger, with many from the naval base officers. Nice. Branches in other parts of Brittany too.

    The place is always packed and the service is attentive and fast, real pleasure wish it was closer,2hrs from me by car.


    well now been here several times and all wonderful, in fact we are going to have the boys birthdays next here.

    Favorite Dish: where the juicy burgers, the fish and chip and the camembert roti with desserts from coupe giante of 6 scoops of ice cream to banana split, with plenty of leffe blonde beers was for 122€ for five

    We came back with more burgers, and steaks, and camembert roti, with Leffe royale beers, and plenty of desserts all for 116€ for five.

    Related to:
    • Castles and Palaces
    • Food and Dining
    • Family Travel

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  • gwened's Profile Photo

    A l'Aise Breizh Café: great burgers and view by the marina Breizh

    by gwened Updated Nov 5, 2012
    marina entrance to resto a l'aise breizh cafe
    4 more images

    branch in Vannes so we know them are good.
    great as always here, great burgers, desserts like banana splits, bottle of rose de provence Real,and coffees for 127€ for five.

    recommended all locals and great ambiance with families.

    Favorite Dish: great burgers, desserts like banana splits,

    Related to:
    • Family Travel
    • Food and Dining
    • Sailing and Boating

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  • bonio's Profile Photo

    Taverne St Martin: Good brewpub

    by bonio Written Mar 3, 2011

    2.5 out of 5 starsHelpfulness

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    City centre brewpub an ideal destination on our first night in town.
    Pretty busy on a wet Saturday evening, service quick and friendly.
    A good veal steak for me and a goats cheese flamküchen for Mrs B, one of the best she said, and washed down with some very good house brewed beers, amber is very tasty.
    A nice pub atmosphere and easily the best meal we had in Brest, enjoyed.

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  • freemattia's Profile Photo

    La Crepe Flambee: Wonderful Crepes in Brest

    by freemattia Written Jan 18, 2009

    2.5 out of 5 starsHelpfulness

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    I was invited to eat here by friends from Brest during my holidays in Brittany. They assured me that this is one of the best "Creperie" of the city. I think it's the thruth as during this holidays I ate crepes all the time, everywhere around the city...and it's definetely here where I had the best ones.
    It's a small cosy restaurant not far from the train station (10, 15 minutes walking)...so, you can go there even if you are in Brest just for few hours on your way to somewhere else and you will be sure to taste the real "crepe bretonne".

    Favorite Dish: Salted and sweet crepes

    Related to:
    • Food and Dining

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  • La Maison d'Ocean: Terrific 15 Euro Plates

    by macrosox Written Oct 5, 2006

    Wow, my husband and I enjoyed a fine fine meal here last week and highly recommend this restaurant located on the commercial port docks . Superb mussels, well cooked and sauced white fish (julienne) and a pair of luscious deserts. Happily, the service was equally well delivered . We couldnt' have chosen a better place for our last meal in France .

    Favorite Dish: Mussels buchot - in a velvety smooth perfectly seasoned chicken cream sauce...mmmm.

    Related to:
    • Budget Travel

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  • Toyin's Profile Photo

    RESTAURANT TONKINOIS: Don't Miss The Fresh Seafood!

    by Toyin Written Dec 21, 2004

    4.5 out of 5 starsHelpfulness

    RESTAURANT TONKINOIS

    I love sea foods, especially when it is Chinese. In this case I went for a Vietnamese and Chinese combined. Its worth the effort. Not very far from My Hotel but it was all the same difficult for us to locate because of the peculier traffic arrangement arround the Hotel that made Driving to visitors a bit difficult.

    Favorite Dish: Fondue, Crevette pimanté, Crevette 4 saison Chocolate Glace et Vanille....

    Related to:
    • Budget Travel

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  • Porteplume's Profile Photo

    L'Artichaut de Bretagne...

    by Porteplume Updated Jun 9, 2003

    3.5 out of 5 starsHelpfulness

    L'Artichaut de Bretagne

    .

    Français:
    Fond d'Artichaut au Parmesan - Recette:
    Ingrédients:
    8 fonds d'artichaut, 2 oignons violets émincés, 1 sachet de mozzarella, 80g de parmesan râpé, 4 cuil. à soupe de coulis de tomates, 4 feuilles de basilic émincées, 4 cuil. à soupe d'huile d'olive, 8cl de crème fraîche, sel, poivre.

    Préparation:
    - Couper les fonds d'artichaut en deux dans l'épaisseur. Faire chauffer 3 cuil. à soupe d'huile d'olive dans une poêle, y faire dorer 5mn les fonds. Faire chauffer 1 cuil. d'huile d'olive dans une poêle, y faire fondre les oignons 5mn avec le basilic. Pendant ce temps, mélanger le coulis de tomates et la crème fraîche, réserver.
    - Graisser un plat avec l'huile restante. Etaler une couche d'oignons et placer dessus les fonds d'artichaut. Recouvrir de la moitié du mélange crème-coulis puis d'une mozzarella coupée en tranches. Saupoudrer de parmesan et assaisonner. Renouveler l'opération jusqu'à épuisement des ingrédients, en finissant par le parmesan.
    - Préchauffer le four à 180° (therm 6), enfourner le plat pour 20mn puis servir aussitôt, trés chaud.

    Petite astuce: Cette recette peut se faire avec des fonds d'artichaut surgelés ou en boîte. Une fois passés dans l'huile, bien les essuyer avec un papier absorbant.

    .

    Favorite Dish: .

    English:
    How to prepare the Artichoke of Brittany:
    Preparing a raw artichoke bottom is labor intensive, but, as with lobster, one is justly rewarded. It is much easier to do this if the artichoke is boiled first. If you boil the artichoke first, both the flesh at the base of the bracts and the heart are usable; unfortunately not all recipes are suited to previously cooked artichokes. Wash the artichoke and cut off the top half of the bracts with a large chef’s knife. Remove the little bracts at the stem. Cut the stem off at the point near the bottom so the artichoke can stand up. Many people throw away the stem, but the flesh inside is edible, so slice off the skin and reserve the stem flesh (much easier to do if the artichoke has been boiled whole first). As you peel, slice or break off the little pale green bracts near the choke, discard them, and, with a paring knife, cut off the woody parts surrounding the bottom, slicing in a circular motion as you hold the artichoke with one hand. Now, from the top, and in a circular motion, cut out the hairy choke. Once the raw artichoke is cut, it will blacken, so you must always keep a cut half of a lemon nearby to immediately rub the artichoke heart when you reach it. As you finish each artichoke, put the bottom in a bowl of water acidulated with lemon juice or vinegar to keep them from blackening and continue...

    .

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  • bzh's Profile Photo

    La Cormorandière: Crepes with a view

    by bzh Updated Dec 11, 2002

    3.5 out of 5 starsHelpfulness

    A typical crepe restaurant, a few kilometers out of town so you will need a car to reach it. You might also need to book. However, if you get there, make sure you get a table on the terrasse or with a view on the sea.

    Favorite Dish: I like all of them.

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  • sandravdp's Profile Photo

    Everywhere around this area...

    by sandravdp Written Sep 7, 2002

    2.5 out of 5 starsHelpfulness

    Everywhere around this area are so many good restaurants and terraces. You really can try anything.

    Favorite Dish: Fish dish! Boiled mussles in onion and garlic bouillin, soup bouillabaise (fishsoup), baguette (kind of long bread) and dame blanche ice cream for desert (vanilla ice cream with chocolate sauce).

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  • ulricht's Profile Photo

    Pancake.....oh sorry!!!! ...

    by ulricht Written Aug 26, 2002

    1.5 out of 5 starsHelpfulness

    Pancake.....oh sorry!!!! CRËPES restaurants
    You absolutely have to try one here...but not the wrong one.
    try this one: Creperie de Cornouaille
    an strong reputation built years after years, the restaurant is not always quite (forget romantic dinner) but choice is there and you will be welcomed with pleasure.

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  • edelweiss's Profile Photo

    Pancake.....oh sorry!!!!...

    by edelweiss Updated Aug 26, 2002

    1.5 out of 5 starsHelpfulness

    Pancake.....oh sorry!!!! CRËPES restaurants You absolutely have to try one here...but not the wrong one. try this one: Creperie de Cornouaille
    an strong reputation built years after years, the restaurant is not always quite (forget romantic dinner) but choice is there and you will be warmly welcomed.

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  • edelweiss's Profile Photo

    Un Amour de Pomme de Terre ...

    by edelweiss Written Aug 26, 2002

    1.5 out of 5 starsHelpfulness

    Un Amour de Pomme de Terre

    staff is always there when you need it , only.

    Favorite Dish: For potatoes lovers , all kinds of this wonderful vedg cooked for your pleasure , don't ask them french fries....or go to Mc Do

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  • bean's Profile Photo

    Any of the local creperies!...

    by bean Written Aug 24, 2002

    2.5 out of 5 starsHelpfulness

    Any of the local creperies! You are supposed to have an integral crepe for start, with cheese or vegetables or whatever combination, and finish with a real ''crepe' with sweet stuff on it. Drink cider to it!

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  • Pamela_Peace's Profile Photo

    La Mere Poulard

    by Pamela_Peace Written Sep 2, 2002

    1.5 out of 5 starsHelpfulness

    La Mere Poulard

    Favorite Dish: Omlettes - eaten for lunch and dinner, but not breakfast

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