We went to the Restaurant and enjoyed the delicacy of the fresh fish. The white wine we drank was…read morein tune with the food. We loved the rice cooked in the oven and was our favorite side dish for the fish. The place is quite romantic, in the summer think about booking a table so that you can sit with the view to the sea. :)

First, Yelp!, this is not a bar. This is a restaurant and a great one too. This has been a…read morerestaurant for years. Great restaurant in scenic Doelan Le Rive Gauche is located in the center of Doelan, overlooking the harbor. There is a nice dining room and a very scenic terrace across the street with a pleasant view of the harbor. The current owners bought the place 3 years ago. The food is quite good with fresh local products and some bold innovations (beet ice cream). There were 4 of us for lunch; we sat outside. The meal was excellent. After cocktails (the americano is good0, two of us ordered croustillant de chevre (goat cheese roasted with lettuce and honey and bacon), the other 2, local (Merrien) oysters served on the half shell. These were followed with the special of the day, cod or pollack filets served with a delicate sauce and vegetables and lightly spiced monkfish with rice and vegetables. We finished with kouign amman, a local pastry made with butter, more butter and sugar. We had a bottle of Riesling. The total check for 4 people came out to 210 Euros, reasonable in light of the quality of the meal and the location. Service was also good. The owner seems very engaged. The season has now started; they are open every day except Wednesday. We will go back.

Belon oysters, plats and creuses, are the very soul of Bretonne cuisine. The plats, while less…read morepopulous, have survived multiple fishing catastrophes on the river. The creuses, imported from Portugal in response to an earlier disaster, have been struggling of late. The plats are the variety that seduced Louis XIV and put France on the oyster-munching map. We came to Brittany strictly for the oysters and did not find much else to crow about food-wise. We started on the North coast and worked our way around to the sleepy Belon River in the south. By then, a bitterly cold Sunday in January found us wandering around the closed port with empty stomachs. Finally, we knocked on the door of an oyster house to ask the woman where the best oysters were. She sent us to Ty Ru and told us to order the plats with a white wine from the Loire Valley. The oysterwoman did not lead us wrong. The oysters were crisp and fresh and tender, and tasted like nothing we have ever eaten before or since. The service was friendly and the crowd local. It was the perfect end to our search.