The Breton side
Buckwheat galettes, salted butter, cider, Breton coffee. Nothing invented: it is the food of this coast, made with what this coast produces.
Our story
A Breton, a Romanian, one crêperie.
Arnault and Liliana have run the place since April 2025. He is Breton, she is Romanian. The menu shows it, and that is deliberate.
Before the crêperie
They have lived in Saint-Cast for over ten years: this is not a place taken on in passing. They learned the trade alongside their son, in his restaurant in Dinan, before qualifying as maître crêpier in Rennes.
The Romanian side
And then there are the sarmale: small stuffed cabbage leaves, a Romanian family dish. They have no business on a Breton crêperie menu. They are on ours, they do very well, and they are the reason you do not eat quite the same thing here as elsewhere on the quay.
What it adds up to
A harbour crêperie with no fuss, where you can start with a galette complète and finish on a dish from two thousand kilometres further east. Open all year, not just in summer: everything is made here, from the dough to the sauces.