The story
Le Comptoir de La Butte is the bistronomic heart of La Butte, a family-run estate perched on a hill in the wild landscape of northern Finistère. It offers a more relaxed, convivial counterpoint to the estate's Michelin-starred gastronomic restaurant, La Table de Nicolas Conraux. Here, the cooking is described as authentic, frank, and gourmand, rooted in the same commitment to local, living ingredients that defines the entire property.
The restaurant is part of a larger story that began in 1952, when Solène's grandmother, Jeanne-Yvonne, opened an auberge. That spirit of welcoming hospitality—simple, warm, and family-oriented—remains at the core of Le Comptoir. Today, Solène and Nicolas, both seasoned travellers, have infused this legacy with a deep environmental consciousness, sourcing ingredients from the estate's own garden and from local producers who share their values.
The cuisine is a direct expression of this philosophy: a celebration of the terroir that emphasizes well-being and seasonality. The brunch, served on weekends, is a particular highlight, transforming the dining room into a salon where the treasures of Brittany are presented in a generous buffet. For dinner, the menu changes with the seasons, showcasing the purity of the region's land and sea. This commitment to quality and value has earned Le Comptoir de La Butte a Michelin Bib Gourmand, a distinction that recognizes good quality, good value cooking. It’s a place where you can enjoy the essence of Bretagne, simply and beautifully prepared.
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good quality, good value cooking
High quality cooking
A big black dining room, waxed concrete, modern furniture and a bar with views of the honey-producing garden and the Goulven Bay in the distance. Le Comptoir de la Butte, the bistro of the Michelin-starred restaurant La Table de la Butte , has been booked solid since opening back in 2016. For lunch, the day we went, we had chef Nicolas Conraux’s signature dish, a truly lovely and kraz galette complète – when we broke into the buckwheat galette, it revealed a lovely bed of diced Comté and ham mixed with a slow-cooked egg; followed by perfectly prepared red mullets from the bay served with haricots verts from the vegetable garden, all complemented by an incredible beurre blanc sauce; before a mouthwatering warm chocolate mousse served over a bed of vanilla ice cream, fleur de sel and crispy kasha. // Catherine Jamon
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