Gourmet Restaurant | DINARD

At our restaurant "Le Pourquoi Pas" Chef Julien Hennote offers a wide selection of seafood.

The restaurant 28 couverts was housed in a large room that opened on Prieuré Bay, where commander Charcot himself paced, dreaming of his future expeditions on his "Pourquoi-pas?". The philosophy of the cuisine is similar to the spirit of Castelbrac, summarized in one word: "simplicity". Behind that word is a high demand for the level of "product quality" and sourcing "local products". These two criteria are the right vector of flavour: "What interests me is the taste". Commited to highlighting the land and the high quality of local products, along with a rational consumer approach, we work with the best producers in the region, such as a butcher who sells a variety of free-range veal called "Bretanin" raised on whole milk. However, we look to the ocean for much of our cuisine: "we practically have our feet in the water, so we will focus on seafood.".

Opening hours

room_service
Monday
Closed
Tuesday
Closed
Wednesday
12:30 - 13:30
19:30 - 21:00
Thursday
12:30 - 13:30
19:30 - 21:00
Friday
12:30 - 13:30
19:30 - 21:00
Saturday
12:30 - 13:30
19:30 - 21:00
Sunday
12:30 - 13:30
19:30 - 21:00

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