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Beautiful, good and true…

(Our watchwords)

Didier Lecuisinier (aptly named!), develops an inventive cuisine,
very fresh, with natural flavors …


He pays tribute to the Breton coast, from which he chooses the best :

Of the earth, come from vegetables, fruits, seeds, flour …

From local organic farming (almost all)

Meats, from animals raised in the open air, with respect,

Almost all around


Of the sea, fish, crustaceans, wild lobster, mostly locally caught

Abalone and clams come from Ile de Sein

Words of the chef…

” I offer you a cuisine of pleasure, I like to share the emotion around the products, worked at the best of their season, the subtlety of the flavors, the efflorescence of the scents. What I am looking for at Ty Mad’s table is to create a light, fragrant, subtle cuisine, through floral, spicy, vegetarian and vegan escapades as well … It is a daily quest, constantly renewed “

The chef excels in developing exceptional products :

  • Grilled blue lobster in two shades (approx. 600gr)
  • Lobster stew (approx. 800gr for 2)
  • Noble fish : line bass, catfish …
  • (On order – price according to market price)

To accompany our dishes, we have selected wines
mainly small owners, and organic or in conversion

La Table de Ty Mad nomade, To savor outside !


A fresh, seasonal menu, take out on order

available on site and on Facebook

« Happiness is in the garden»


On sunny days, we serve lunch there (to the extent of our possibilities)

And between the beach and the walk, you can eat there at the end of the afternoon,

and early evening, savoring preparations, house cocktails …

Between 5 p.m. and 9 p.m.


The restaurant and the garden can be privatized on occasion

of private or professional events, with tailor-made services