Open today from 19:30 to 21:00
17, avenue George V



02 57 54 62 42
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Pourquoi Pas

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.".

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