La Villa du Guip

- Les crêpes : Froment ou blé noir ?
Traditionally, sweet crêpes are made from normal flour and savory crêpes from unbleached flour ( literally called black wheat). This unbleached flour ( called " sarrasin" is the shops) was first indroduced in the middle-ages by the crusaders. They found ideal growing conditions in brittany along with a people who apprecieted the taste. This " black flour " also incured a lower tax than white flour. Therefore incurring the white flour became reserved for the more fortunate. Eveyone loves crêpes ! ! Women used ho prepare them at the fireplace over a fire of broom or pine needles - today Mireille, with the help of electricity is able to prepare your crêpes at your table.

- Kig ar farz : a local breton speciality.

- Le bar de ligne " : fish bar line.

- Warm oysters in cider.

- Local mussels de ile tudy.

- lobster of Guilvinec : Les demoiselles du Guilvinec (langoustine).