Fish and seafood

Favorably recommended for both seafood and fish, the peninsula of Quiberon offers you a wide range of seafood with high quality and with all its freshness.

In order to bring happiness to the gourmands, the destination promises you a unique gastronomic journey by tasting its iodized specialties! Come and discover the fish market in Quiberon, offering a varied and more than satisfying choice in terms of freshness.

The city recommends you to appreciate a plate of seafood facing the sea ... For dinner, give priority to the corners offering a breathtaking view of the Wild Coast to get the best sunsets.

Sardines

For centuries, the inhabitants of Quiberon caught sardines. The very first sardine was opened in the year 1872. More are coming later and it is in 1956 that the sardine fishing is prosperous. In this period, the peninsula was ranked first among French sardine ports. Currently, there are only two canning Quiberonnaises renowned for the quality of their services.

The Quiberon sardine has the particularity of having a well stocked in flesh, subtle and delicious flesh that is found to be rich in omega 3, vitamins and trace elements, assets that are beneficial for health. As soon as spring arrives, the sardines freshly obtained in the early morning are boxed by local canneries and artisanal firms.

Most canning is always done by hand with know-how so as not to deteriorate the appearance of fish with delicate flesh. During your visit, the city of Quiberon suggests you to savor spreads by going to meet local canneries: the Quiberonnaise and the beautiful Iloise!

Buckwheat pancakes

The buckwheat pancakes are among the gastronomic emblems of Quiberon. These tasty pastries are rich in protein and minerals. They are ideal for people who love dietary foods, because pancakes are fat free and gluten free.

In fact, buckwheat flour is, indeed, a tonic and healthy product that today is transformed into the form of the famous buckwheat pancakes. You can taste them dry or with butter to start. Later, you can add them with infinite fillings that make the pancakes succulent.

Despite the fact that the buckwheat pancake rarely appears à la carte, do not hesitate to ask the chef to prepare a small portion for the afters and end on a high note your lunch. Prefer it buttered, sweet or spread of jam or compote, a combination of well typed tastes.