Le Bélouga

Le Bélouga, the gastronomic restaurant of L'Agapa on the Côte de Granit Rose, presents a modern, travel‑inspired interpretation of French cuisine. The restaurant is recognised regionally and is presented in guides for its modern cuisine and sea‑front setting. The dining room affords a striking panorama over the baie des Sept‑Îles and the Archipelago of the Seven Islands within a glass‑and‑steel hotel volume. The hotel includes a bar and a terrace for relaxed, convivial moments, and the overall vibe balances elegant, refined design with the surrounding Breton landscape. Cuisine is rooted in French technique and incorporates flavours the chef discovered during travels to Thailand, Japan and Egypt. The kitchen prioritises products from small local producers and presents dishes in an innovative yet classical manner. Menus run from market and discovery formulas to evening tasting sequences such as Inspiration and Gargantua, with tasting options and wine pairings adapted to seasonal and market produce. Chef Steve Carda was born in Paris, has roots in Martinique and trained in Paris with Yannick Alléno, Jean‑Pierre Vigato and Mickael Feval. Specialties include gravlax salmon carpaccio with saké gel; tataki of tuna with gribiche and Antillean pepper; pan‑poached scallops in an orange and clove broth; seared duck foie gras with mushroom zita and coffee reduction; crispy langoustine with sweet potato purée and gribiche; and Ratte potato prepared with truffle and caviar.