There are places where time slows down, where every glance at the horizon feels like a memory in the making.
Perched above the Saint-Guirec beach, on Brittany’s dazzling Pink Granite Coast, La Table de Mon Père is one of these rare places.
Nestled within the Castel Beau Site hotel, in the heart of the charming village of Ploumanac’h, the restaurant opens onto a hidden cove, sheltered from the winds, facing the legendary island of Costaérès.
Here, between sea spray and sculpted rock, every dish tells the story of a land shaped by tides, salt, and the passions of its people.
Step inside, and the sea follows you.
Large bay windows frame an endless ballet of shifting light, where every moment redraws the coastline. The atmosphere is warm and refined: natural wood, bespoke furnishings, muted tones—the kind of setting that invites conversation and celebration.
On sunny days, the terrace extends the experience, as the sea air and the pink granite cliffs become part of your meal.
The menu, evolving with the seasons, is an ode to the fishermen, farmers, and artisans who give Brittany its soul.
Chef Nicolas Le Luyer presents a light and fresh menu entirely composed of locally sourced produce so you can enjoy a simply yet tasty lunch. Salads, oysters from Trégor, cheeses from Bordier…
Served on the terrace or in the restaurant every lunchtime from 12pm to 2pm.
From the rugged shores of Brittany to the Michelin-starred kitchens of England, Nicolas Le Luyer has shaped a cuisine that is both instinctive and precise.
A graduate of the Saint-Quay-Portrieux hotel school, and refined at the Manoir aux Quat’Saisons, he brings to La Table de Mon Père a culinary vision rooted in respect for the land and the ocean.
Each plate is a tribute: to the crispness of a just-landed fish, to the richness of local vegetables, to the stories that bind them together.
At lunchtime, the spirit is generous, relaxed: plates full of authentic flavors, gathered from sea and soil.
As evening falls, the experience deepens.
The chef’s full creativity unfolds in a symphony of textures and tastes—subtle cooking, bold pairings, and delicate surprises, all resonating with the rhythm of the bay outside.
To end on a perfect note, surrender to the selection of mature cheeses presented by our maître d’hôtel, Kevin, and the elegant creations of our pastry chef, Martin—each dessert a final voyage into indulgence.
Opposite the windows where the light dances, the bar offers a moment out of time.
A cellar rich with vintage champagnes and grand crus invites you to linger, glass in hand, while sweet and savory treats accompany your reverie.
Every afternoon, Le Goûter de Martin awaits—a daily invitation to savor pastries crafted with love and precision, as the sun dips into the Atlantic in a blaze of unforgettable color.
