
Restaurant
In a friendly atmosphere, we welcome you in our large dining room and
on our terrace in the middle of nature. The raw product is our source of creativity, from the earth to the plate.
Our menu changes every week according to the products we receive.
Book a table with us
Choose your slot to eat at our restaurant. Don't hesitate to call us if the slots are full - we probably still have some places left.
Team MDG
Reservation
To reserve a table, or for an event of more than 10 people, please contact the restaurant at
+33 2 53 96 72 33.
Vegetarian cuisine
We offer vegetarian options on every menu, all year round.
On the plate
A short circuit cuisine, committed and generous directly from the fields of the region. Our menu changes regularly according to the season, the products and the weather conditions.
Commitment
Our menu is created according to seasonal organic or untreated products.
Opening hours
The restaurant is open from March to mid-December.
Ouverture du mercredi au dimanche de 12h15 à 14h30 et de 19h à 21h
Ouvert de 12h15 à 21h le week-end
We welcome you all day long to enjoy lunch, a snack, an aperitif or dinner!

Dishes - Starters
We offer starters from 8€ to 10€. Dishes from 16€ to 22€.

Patisserie
All the sweets you'll find during your meals and snacks are 100% homemade. We offer desserts from 8€ to 10€.

Drinks
Most of our syrups are home-made. We use herbs and spices from our garden (mint, arquebuse, lemon balm...). We also make fermented beverages such as kefir and kombucha, which we are particularly fond of.
Déjà vu à la carte
Inputs
Glazed turnips, peas and broad beans, yogurt, rhubarb pickles, almond praline, mint, blackberries // Grilled and marinated zucchini, oregano, fromage frais, forest honey // Green bean tempura, sweet and sour beet sauce, savory, crunchy beet shavings.
Dishes
ORGANIC Porchetta stuffed with herbs, roasted zucchini, 100% homemade pesto, pea cream and tarragon sauce. // Roasted pork loin with vitello-style lovage, tomato and oregano sauce, green mayonnaise and pickles, roasted zucchini and potatoes. // Granvillaise clams, buckwheat, snacked chard, braised fennel with pastis.
Vegetarian
Veggie bowl, bulgur, spelt and buckwheat, crunchy vegetable tagliatelle, roasted tomatoes, fresh goat's cheese // Sumac-roasted eggplant, eggplant caviar, cherry jelly, crunchy pickled cucumbers, sheep's feta, savory crumble, roasted carrots // Zucchini stuffed with faisselle and walnuts, zucchini coulis, parsley sponge cake, carrot pickles, redcurrants.
Desserts
Éclair craquelin cacao/tonka, chocolate mousse, strawberries and rosemary, crunchy chocolate. // Mousse caramel, fleur de sel, salted butter caramel, shortbread, basil/lemon jelly. // Sablé cacao, vanilla mascarpone, salted butter caramel.



Our land
We are proud to support our local producers and winemakers who work hard every day.