Glaz

At the warm and welcoming restaurant run by sommelier Émeline Macé (formerly of the Rennes wine bar Rewined) and chef Tanois Nakhlé-Cerruti (who did stints at La Cavale, also in Rennes, and Carousel in London), the duo is bringing a little color to Cap Sizun – sea blue tiling ( glaz means “sea” in Breton), a sage green wall, large woven rugs… And on the plates, so much tenderness: cheeky ham and caramelized onion croquettes; incredible potato blinis topped with smoked coleslaw and fried shallots; unforgettable XXL salt cod and preserved lemon ravioli; and a delicious chicken supreme bobbing around in a rich broth seasoned with za’atar and lime, served with beautiful slices of flash-seared pointy cabbage. What about dessert? There’s date pudding, painted with butterscotch-style caramel and paired with a scoop of hay ice cream. This place truly feels like a big hug! // Maud Zarella

At the warm and welcoming restaurant run by sommelier Émeline Macé (formerly of the Rennes wine bar Rewined) and chef Tanois Nakhlé-Cerruti (who did stints at La Cavale, also in Rennes, and Carousel in London), the duo is bringing a little color to Cap Sizun – sea blue tiling ( glaz means “sea” in Breton), a sage green wall, large woven rugs… And on the plates, so much tenderness: cheeky ham and caramelized onion croquettes; incredible potato blinis topped with smoked coleslaw and fried shallots; unforgettable XXL salt cod and preserved lemon ravioli; and a delicious chicken supreme bobbing around in a rich broth seasoned with za’atar and lime, served with beautiful slices of flash-seared pointy cabbage. What about dessert? There’s date pudding, painted with butterscotch-style caramel and paired with a scoop of hay ice cream. This place truly feels like a big hug! // Maud Zarella