Eskemm

Eskemm presents a chef-led house where a market lunch formula sits alongside multi-course evening menus. The chef designs a curated sequence of flavors to guide guests through each service. The dining experience highlights house-made items such as ice creams and sorbets. The restaurant holds a Michelin Guide (Selected) recognition. The dining room is warm and intimate, where exposed stone and wood tell their own story. Soft, subdued lighting creates a cozy, slightly hushed atmosphere. The restaurant stands a few steps from Quimper's Saint-Corentin Cathedral. Cooking is modern and rooted in Breton terroir while remaining open to world influences. The kitchen focuses on local products, including some lesser-known ingredients. Preparations employ spices and intense flavors to produce lively, surprising dishes that seek to evoke emotion through subtlety. Menus change regularly to follow seasonal fruit and vegetables and emphasize evolving tasting sequences. Specialties include Cappuccino of foie gras with peated whisky; Roasted cauliflower with house spice blend and labneh; Lemon-cured hake tartare with smoked herring mousse and pickles; Kefta of beef with msabbaha and BBQ sauce; and a six-course tasting menu with a blind tasting option.