L'Estacade

The story

L'Estacade – Modern Cuisine on the Fishing Port of Le Croisic, Guérande

Between land and sea

On the working fishing port of Le Croisic, steps from the wild coast, L'Estacade occupies a three-star hotel-restaurant that feels both of its place and quietly ambitious. Chef Charles Beckel, originally from Moselle, trained at the hotel schools of Strasbourg and Saint-Nazaire before working alongside Régis Marcon, Jérôme Nutile and Éric Pras. In 2014, he took over the family hotel-restaurant and turned its kitchen toward the local terroir.

The cooking is modern cuisine anchored in the region’s produce—fresh fish from the port, meats and vegetables from the surrounding pays de la Loire. The restaurant has earned a Michelin Bib Gourmand since 2019, and its Recommended status in the 2026 Michelin guide reflects a kitchen that balances refinement with approachability. The recognition is not incidental; it speaks to a consistency that regulars and visitors alike have come to trust.

A convivial atmosphere

The dining room aims for warmth rather than formality. Charles Beckel and his team welcome guests into a space that is “conviviale et chaleureuse,” with outdoor seating available when the weather allows. The restaurant is open year-round, closed Wednesdays and Thursdays (and Sundays in high season from mid-July to late August). The same building also houses a 14-room hotel and, separately, the Bistrot Somar, a more casual annex on the port.

Local, seasonal, house-made

There is no menu or price list on the website, but the philosophy is clear: local and house-made, with an emphasis on the products of the region. The restaurant’s own words—“cuisine locale & maison axée sur les produits du terroir”—underline a commitment that has earned it mentions in Gault et Millau, Le Fooding, and the Routard guide. For those seeking modern cuisine in a setting that feels genuinely of the Atlantic coast, L'Estacade delivers without pretence.