At the restaurant
At the spa

Our table – Our restaurant - Le Nessay - Saint-Briac

The kitchen, open onto the restaurant, and dedicated to the delight of your taste buds, proposes a bold and creative cuisine.

Seated at the table, you can watch your dishes being prepared by our new chef Thomas Estrader and not miss anything of what is cooking in the rotisserie.

A pleasure for the eyes as much as the taste buds.

Every Sunday, don’t miss the famous Sunday brunch from 12pm to 3pm

Our generous dessert buffet, prepared by the Pâtisserie du Nessay, will enchant both young and old.

Our attentive and dedicated staff will see to it that you enjoy your time of sharing with family and friends in simplicity and tranquillity.




To book a table in our restaurant

Our opening hours

Breakfast: 8am-10h30am


Lunch: 12pm-2pm

friday and saturday


Dinner: 7pm-9pm

from wednesday to saturday


Brunch: 12pm-3pm

every sunday


Bar : 12pm-10.30pm



The dinner: our Chef Thomas Estrader suggest you seasonal, tasty, elegant and gourmand dishes from local producers.

The bar: from 12.30pm to 9.30pm monday to saturday, our chef Thomas has selected a menu of dishes to share to accompany your drinks, and a nice selection of our pastries are also available.


The breakfast

We serve a gourmet breakfast prepared with care by Gaëtan, our chef from the Pâtisserie du Nessay. Rediscover the real taste of homemade pastries.

The salt options is not to be outdone, with a choice of local producers passionate about their trades.

Pains au chocolat, croissants, financiers and many other delights are freshly baked that morning, in limited quantities, so best remember to order in advance.

Breakfast at 30€ per person



Book your table in a few clicks

Friend's group or family
Our suppliers
Le Nessay is committed to a short circuit approach and is proud to promote its local suppliers:

The local farm in Tréméreuc for organic vegetables

The market gardener Michel Sorre in Hirel

Yannick Frain AOP lambs

La Marée Pour Tous in Rennes for fish and spearfishing

La Fromagerie des Halles in Dinard for dairy products and cheeses

Froment du Léon butter from Thierry Lemarchand

Saint-Cast fumoir

Esat 4 Vault-Jardin for organic vegetables

Saint-Daniel farm for aromatic herbs