Loco Loca Brest
1182 Reviews
207 Rue Jean Jaurès, 29200 Brest, France

Loco Loca Brest
1182 Reviews
207 Rue Jean Jaurès, 29200 Brest, France
Features
Opening hours
Reviews
1182 Reviews
Total review count and overall rating. We perform checks on reviews.
5 stars
3
4 stars
0
3 stars
2
2 stars
0
1 stars
0
Rowan Van Swieten
Rowan Van Swieten, Aug 2023
Walked by the location at Rue Jean Jaurès and was attracted by the appearance and decorations of the building/entrance. Didn't expected the beautiful and relax vibe of their garden and interior.
Really nice personal and friendly services. I liked their menu and assortment of food and drinks. Taste and quality of tapas, dinner, dessert, cocktail & mocktails was great. Next time when we will visit Brest, we'll surely will visit Loca Loco again.
Alea Hoskins
Alea Hoskins, Jun 2024
Happy hour for the win :)
Μπάμπης Σκάλκος
Μπάμπης Σκάλκος, Aug 2024
Lovely!
Stéphanie PAUGAM
Stéphanie PAUGAM, Apr 2024
Top !
LienG THE NOMADIC TRIBAL GUY
LienG THE NOMADIC TRIBAL GUY, Jun 2022
Nice food and ambience.
Hope it will do well!
All the best
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Peck & Co
The chef and his partner have turned their former gourmet establishment into a friendlier and trendier venue thanks to a modern makeover and an open-plan kitchen. Talented chef Romain hasn't lost his touch and his market-fresh menu is a masterclass of fragrant, flavoursome and deftly crafted recipes, such as Iberico pluma pork, cream of cranberry beans, chards and a creamy chorizo sauce.
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Hinoki
A real Japanese restaurant in Brest! Hinoki is run by a Breton chef who is deeply passionate about Japanese cuisine. Locally caught fish are selected with minute attention to detail. A word to the wise: opt for a place at the counter (ten covers) for an experience that goes beyond mere dining, as the chef creates his sushi and maki in full view of diners seated here. You will definitely feel a sense of privilege!
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L'Embrun
Now that the media frenzy has died down, Guillaume Pape is getting back to his roots. After competing on French TV's Top Chef and working with chef Olivier Bellin (Auberge des Glazicks), he has opened his own restaurant in modern premises in his native Brittany. Working in the open kitchen, he serves well-made seasonal cuisine de terroir dedicated to high-quality ingredients, such as sea bass, finely diced beetroot, fresh goat's cheese ravioli, beetroot juice with buttermilk or the chef's signature dessert, "douceur de lait": riz au lait mousse, dulce de leche, vanilla ice cream and milk opaline). His feeling for the visuals (perhaps honed by his time on TV) does the rest.
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Le M
Plenty of originality in the design of the dishes and the marriages of flavours in this typically Breton granite house done out with a contemporary decor. Tuck into modern cuisine that sources its ingredients (fish, poultry, vegetables etc) from local producers. In summer, dine alfresco on the pleasant terrace.
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