In the Pays des Moulins, the Grand Poulguin welcomes you on the turbulent Aven river or in its haunt with two mecanisms from the millers period. Both a creperie, brasserie, pizzeria, ice cream maker and bar, the former mill offer its culinary diversity on the basis of regional specialties: Breton pizzas, carpaccios menu, fish of the day, black pudding with apples and other Kig Ar Farz, oysters from the Bélon and seafood, 10 original ice cream recipes including the Traou Mad. Wines are not spectacular but judicious. Here artists are on the dining room walls. Or on the stage once a month between two "cafés économiques" (economic coffees) which built its reputation. Approach Jean-Marc and Céline Tanguy, your hosts, they love discussion at the table and in the plate.
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Members' reviews on MOULIN DU GRAND POULGUIN
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On ne vous a à peine apporté le dessert que l'on vous jette la note sur la table. Et dans les 2 minutes qui suivent le serveur vient avec le boitier CB pour encaisser....
A déconseiller vivement....
L’attente pour les plats est particulièrement longue. Résultat nous n’avons pas mangé en même temps ....
La cuisine de ce restaurant pourtant si bien notée n’est pas terrible.
Je vous deconseille d’y mettre les pieds