Restaurant Le Tumulus
At the Tumulus restaurant, you'll enjoy regionally inspired cuisine that's both simple and bistronomic, served in the 1930s dining room. The panoramic view over Quiberon Bay and the islands is a feast for the eyes. The bar and lounge invite you to share convivial moments with friends.
Specialties of the Maître Restaurateur Chef:
-crab ravioli in gambas and ginger consommé,
-breaded foie gras with verbena crust and chicon compote,
-roasted sea bass, lemongrass potato mousse and chorizo iberico risotto,
-lamb mouse confit, rosemary sauce, ratte potatoes and white asparagus,
-arancello baba.
Open Tuesday to Saturday evenings by reservation. Closed on Sundays and Mondays. Pets not allowed in the restaurant.
Specialties of the Maître Restaurateur Chef:
-crab ravioli in gambas and ginger consommé,
-breaded foie gras with verbena crust and chicon compote,
-roasted sea bass, lemongrass potato mousse and chorizo iberico risotto,
-lamb mouse confit, rosemary sauce, ratte potatoes and white asparagus,
-arancello baba.
Open Tuesday to Saturday evenings by reservation. Closed on Sundays and Mondays. Pets not allowed in the restaurant.
Opening times
From 21/02/2026 to 01/11/2026
Closed on Lundi, Dimanche, Mardi midi, Mercredi midi, Jeudi midi, Vendredi midi, Samedi midi
Closed on Lundi, Dimanche, Mardi midi, Mercredi midi, Jeudi midi, Vendredi midi, Samedi midi
See more dates
Chemin Du Tumulus
56340 Carnac
56340 Carnac
Capacity
Number of rooms1
Max. number of place settings45
Facilities
Elevator
Bar
Private car-park
Swimming-pool
Salon
Terrace
Wi-Fi
Services
Banquet
Brunch
Customer safes
Vegetarian menu
Seminar
Culinary specialities
Gourmet cuisine
Traditional cuisine
Environment
Close to a hiking trail
Sea view
Payment methods
Payment cards
Bank and postal cheques
Holiday voucher
Species
Labels and classification
Tourism Quality
Master restorer
Le petit futé
Groups
From 2 in 80 Person
Disabled access
Accessible to people with reduced mobility
Spoken languages
French
English
Ecological transition
Limiting waste production
Limiting water and energy consumption
Organic / fair trade products
Raising public and employee awareness of the ecological transition
Selective sorting / composter
Use of seasonal produce