Buckwheat galettes pulled from a granite griddle, Neapolitan pizzas from a wood-fired oven, and a cellar that wanders the length of France — on the High Street since 2014.
Every Tuesday morning, our buckwheat arrives by the sack from a mill outside Rennes. The flour is milled the week before. The eggs are local, the butter is salted, and the cider is poured from a bottle with a cork — the way it should be.
Read more →From the slate of Sancerre to the granite of the Roussillon. A hundred-odd labels chosen the old way — by the people who pour them. House-poured at four pounds the glass, full bottles upwards.
See the list →Brought over from Naples in 2014 by a man who insisted on driving it himself. 480°C, 60 seconds, end of story. Sourdough proofed for 72 hours. San Marzano. Fior di latte. Basilico.
See the pizzas →
Yann Le Bras grew up two streets from a port in Saint-Malo. He learned to fold a galette before he could read. Twelve years on the High Street and the only thing he'll allow on the menu is what he'd cook for his mother.
— If the cider isn't Breton, it doesn't come in the door.
— If you didn't book, we'll find you a seat at the counter.
— If the kitchen is on, we're open.
Tuesday — Sunday. Twelve noon 'til ten thirty.
Bookings up to eight weeks ahead. Parties over eight, give us a ring on 01738 444427.
Walk-ins always welcome at the bar — or write to us at info@breizhrestaurant.com.