Seafood cuisine in an exceptional setting.
When a talented chef meets exceptional products, the cuisine borders on art. Steven Bosser sails from land to sea, magnifying the thousand and one riches of a land that is close to his heart.
It is facing the Bay of Audierne and its estuary that you will taste this sincere and elegant gastronomy. An unforgettable journey of the senses.
It is facing the Bay of Audierne and its estuary that you will taste this sincere and elegant gastronomy. An unforgettable journey of the senses.
In the Goyen, Brittany also invites itself to the table.
Knowledge from the sea
Fresh produce and local cuisine
When the liners return to the port of Audierne, they bring back sea bass, pollack and pink sea bream, three label fish that can be found on the Goyen's menu, depending on what's available. As the seasons go by, hake, skate, monkfish, turbot and brill, not to mention shellfish, also feature on the menu, guiding the chef's inspiration. Our restaurant is open every day for lunch and dinner, except Thursdays when we're open all day and Saturdays when we're closed for lunch.
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Menus and gourmet menu
The Maître Restaurateur is committed to home-made cooking, for which the Chef works on the spot with fresh, seasonal and local products.
Wine list
A wine list with multiple sensibilities where heartfelt vineyards, beautiful encounters, promises and beautiful discoveries rub shoulders.
