A union of the land and the sea Le 180°
Our chef, Franck Moisan, invites you to discover his creative, delicious cuisine, inspired by the finest products of the season.
Embark on a voyage of culinary discovery on board Le 180°, without ever leaving the restaurant! Our fine dining restaurant sets its course due south, with the compass set at 180 degrees, and Oliver Colin’s cooking blends the treasures of the ocean with the island’s finest produce, all combined with a panoramic, 180-degree view over the Atlantic Ocean and the rugged coastline of this stunningly beautiful island.
An amazing sensory voyage made possible by our executive chef, Franck, who is always at the helm, coordinating the work in the kitchen and allowing each culinary talent to be expressed to the full.
Food is served by a young, dynamic front-of-house team led by Mylène Boutet, while the menu combines wonderfully well with an outstanding wine list that features a selection of nearly 700 wines.
Information & Booking
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Dine in a cosy, welcoming indoor setting, or on the terrace overlooking Port Goulphar, where Olivier Colin and his team will welcome you and share their dishes that are inspired by the treasures of the oceans and the island.
The wonders of the ocean
With home-smoked salmon, blue Breton lobsters, langoustines, or the Bay’s famous oysters, as well as plump turbot, wild mullets or line-caught sea bass.
Discover (or rediscover) this amazing produce, all prepared with respect and inventiveness. If lobster is a particular favourite, give in to the charms of the all-lobster menu, which serves lobster in five different ways, all fit for a king..
Food from the land
You can also enjoy our culinary creations, drawn from the terroir of Belle Île, such as lamb from “Le Large” or beef from “Les Embruns” – in each case, meat that is produced on Belle-Île.
The creations of Mickaël Lemarié, the chef-pâtissier at the Castel Clara for over fifteen years, inevitably lead to metaphysical questions such as – how could anything so sweet have been created here on earth? It’s true that his fine and refined patisserie is absolutely heavenly.
Celebrations at the Castel Clara
Roasted lobster, black truffle, ebony caviar... To make the end of the year 2019 special, the chef puts on a big spread by sublimating these luxury products.
On Christmas Eve, enjoy flavours of the sea, Breton dishes and other local products. For New Year's Eve, you will be surprised by original and gourmet associations! The chef has concocted bold dishes that combine seasonal products with creative touches.
A passion for fine wine
The Castel Clara has an outstanding wine cellar that has been awarded the distinction of a red bunch of grapes label by the Michelin Guide, indicating the interesting variety of wine on offer, which extends to nearly 700 choices. Because fine dining involves the combination of food and wine, we have sought to provide a wide range of bottles, from some of the most prestigious labels to some hidden gems.
Champagne in pride of place!
Simply unmissable: the amazing selection of champagnes, chosen by Anthony Boisnard, our restaurant manager, who has given pride of place to this celebratory wine, and in particular its most illustrious labels, as the ten major French producers are all featured on the menu. Particularly noteworthy are a Billecart Salmon Grand Cru Blanc de Blancs, a Henri Giraud 1993, a Bruno Paillard Nec Plus Ultra 1999 and even a Roederer Cuvée Cristal 2006.