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The average evaluation of 4 shows that the guests have been very satisfied with the Auberge La Fontaine aux Bretons so far.

Menulist
5.0 ★ from 2 reviews
ugillet
23.11.2022 - 14:42

very good food. we went for the discovery card and we were surprised by the food quality. especially we enjoyed the fact that the nice one comes from the farm....

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paige-cormier
23.11.2022 - 14:42

auberge la fontaine is exceptional. the food was fresh and delicious and I appreciate the attentive staff. I would recommend this fabulous restaurant. the locat...

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Tripadvisor
4.0 ★ from 678 reviews
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The establishment provides a good variety of fresh local delicacies, For vegetarians there are also meatless dishes on the menu.

The following list of dishes can be supplemented on site by daily or weekly specials. Besides certain meals, you'll also find drinks and general types of dishes offered here on the card. The list of dishes is supplemented by dishes and ingredients that guests have positively mentioned but were perhaps not yet listed.

The eatery has a good range of alcoholic beverages.

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City: Noirmoutier-en-l'Île (near Pornic), 58 A Avenue Joseph Pineau, Noirmoutier-en-l'Île I-85330, France
"Very good address. We came for lunch with three people. the dishes are very good and the quantities are sufficient. The presentation is very careful and the flavors varied. The waitress is very pleasant and puts customers at ease, in addition to giving good advice. Compliments to the chef!! Service: Dine in Meal type: Lunch"
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City: La Plaine-sur-Mer (near Pornic), port de la Gravette, 44770 La Plaine-sur-Mer, France
"We went for lunch in this two stars Michelin restaurant and the experience was really fantastic. Service was perfect and the cuisine exquisite. I took the langoustines as a starter and the turbot as a main course. Both were state of the art. Wine list is exhaustive and the Puligny Montrachet that we drunk was first class. Thank you to keep this standard of excellence and vive la France at its best. Last but not last the patissier s creations were also a top experience with his work on framboise and rhubarb."
Last update: 24.11.2023