Domaine de Kerbastic - Guidel

An elegant but not pumpy setting, a reception like that of a guest of brand, in a family home with furniture and portraits on the walls of well-worked products, on-site products for vegetables, sometimes prepared in an original way (beet wrath.) a nice break, along the world's tohu-bohu.

I can only take the notice filed on September 22 a menu at 70 € or I had to invite my partner. Compared to the menu tasting on the menu, it is quite obvious that the cuisine and the dishes offered did not deserve 70 €. it seems that this address is somewhat taken advantage of this commercial action to publicize its establishment and make more covers. I will not take back the menu that is detailed above. for having also made the press to Saint avé last year useless to compare since these restaurants do not walk in the same course, neither in quality nor honesty vis to the proposed rate!

Sweet little cafe with Tahitian videos playingThe waiter was friendly and wonderfulFood came fast and beyond delicious.

As every year, it is a magical moment that we will renew next year with great pleasure. We have the time of an evening the feeling of living in another era.

Unlike the slogan of the operation all at the restaurant: "Your guest is our guest," we really feel like we paid our two meals. Although before booking, we had consulted the menu at 70€: marinated gamba tartare, red beet sorbet, yellow place back caught on a duxelles of weeping with capers, fresh goat emulsion, creamy caramel chocolate. We already find that it was expensive paid in relation to the menu in 6 services offered for the same operation by the star press of saint avé. the curiosity of discovering our new environment and of appreciating, who knows, a promising know-how, has pushed us to take the step. what to think when on site we found that kerbastic offered a tasting menu at 69€ in 6 services including homemade tuna, girolle criss, lobster medal. if the reception of the waitress is charming, the service it provided alone for eight covers, is not frankly at the height of the cachet displayed by the establishment. you can do it simple (left or right) without passing in front of the customer to drop the bread and without bringing two flutes of champagne stuck between the fingers of one hand. Similarly, it is curious to propose a menetou lounge with glass that it is not possible to have in bottles, and that we finally had because the wine we ordered by default turned out to be broken. to note also the absence of presentation of the dishes, if only summaries, to excite our taste buds as our curiosity. on the other hand, having pointed out the pattern of our visit to the reservation my wife's dessert was, delicate attention, styled with a candle, as to the kitchen, one cannot deny the good ideas (whether marvelous sorbet beet red but badly married, weeping duxels with the place, marmelade of figs and fresh goat,) or the two heresies of the tartare of gambas: cooking the place was just but the lemon tarragon butter was too discreet to be the witness of the fish/hard marriage. like the next table, we have criticized the emulsion to the fresh goat, being too scary. this remains a good idea, but a rebalancing seems to prevail between the goat and the mascarpone. short this menu was not worth more than 35 € from which a poor price quality ratio in the context of the mentioned operation, so probably to relativize. Apart from this marketing approach more than criticized, it lacks this superb home and a few degrees of professionalism to be at the height of the gastronomic term and the hotel's ****.