Le 180°

Le 180° is the gastronomic restaurant of Castel Clara on Belle‑Île‑en‑Mer, devoted to inventive plates inspired by sea and island. The kitchen celebrates local maritime products with creativity and respect for ingredients. Sourcing is explicit: milk from the laiterie de Belle‑Île; the island’s agneau du large; oysters from M. Henry in the Bay of Quiberon; and fish delivered from the boat of bellilois fisherman Romain Verger. Reopened for special services (notably Saint‑Valentin on 14 February), Le 180° sits within the Castel Clara group alongside the bistronomic Café Clara, offering a fine‑dining expression of the island’s terroir and seascape and a SELECTED Michelin Guide entry labelled "Cuisine créative." Set in cosy, convivial décor with an optional terrace, Le 180° overlooks Port Goulphar and offers panoramic sea views. The cuisine is creative and ocean‑focused, blending local Breton seafood and island influences with seasonal sourcing and short supply chains. Jean‑Alexandre Ouaratta, born in Réunion and trained with Yannick Alléno, champions close collaboration with local producers. Specialties: smoked house salmon (saumon fumé maison); wild red mullet (rougets sauvages); langoustines; Quiberon oysters (huîtres creuses); opulent turbot (turbots).