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Contribute Feedback What Audrey Morvan likes about Auberge de Kerhinet:
The restaurant is in the tourist "lemen village." You're gonna have to park outside the village, and then you're gonna walk between the historic leagues to the restaurant. The lining is beautiful. The food is excellent and the portions are generous. We sat on the terrace outside, and in the beginning, it was a little weird to suddenly see a few chickens and a rooster walk between the tables. The animals seem to be ju... View all feedback.
What Bonifác Horváthová doesn't like about Auberge de Kerhinet:
The frame is beautiful, of course, but there is only that. a menu at 31 €. a cold crispy beef toy that is more like a pot salad with fire, it looks more like a gite nervous. a trio of fish nets in a fade broth and a julienne of vegetables that I press frozen short without any interest and a very revisited lemon pie so that it stayed on the table. One more for the cheese tray. There's a lot better around here. View all feedback.
Excellent traditional Breton cuisine, products likely very fresh well valued in a very pleasant place
An excellent restaurant. small defects, of course, but we enjoy it. and blown it. A marvel!Unfortunately closed: if anyone knows where to find them, especially the cook: I will continue to feed me on his voluptuous and delicate blown!
It is with sadness that I learned, by your phone call, a few days ago, the non-reconduction of your lease in 2017. Where, now, will I take my mom, to the appetite so capricious, and that was making a huge joy, at each of my comings to St-Nazaire, to come to your home, so much to feast on frogs, in persillad, or in satty, as to finish with your soufflé (we prefer, she and I, your old version, to know
Very hearty menu, marvellous intercoast and frog thighs full of the plate with caramel butter salted a delight we will return.
The frame is beautiful, of course, but there is only that. a menu at 31 €. a cold crispy beef toy that is more like a pot salad with fire, it looks more like a gite nervous. a trio of fish nets in a fade broth and a julienne of vegetables that I press frozen short without any interest and a very revisited lemon pie so that it stayed on the table. One more for the cheese tray. There's a lot better around here.
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