5 good reasons to go to Brest
Round trip flight offers
To see / do
Culture and history
Brest’s fortified castle
The Roman castle has changed a lot since Antiquity. Turned into a fortified castle over the centuries, it became a real defensive citadel in the 17th century thanks to Vauban. You can visit the town’s underground to better understand the role this castle played, still used by the Navy. The sea view is incredible from up on the ramparts.
Connecting with the ocean
There is a reason why Brest is an oceanic metropolis. Oceanopolis is there to remind us that the sea is a cornerstone of Brest’s history. The aquarium draws visitors in to meet surprising marine animals. The polar and tropical pavilions and the area dedicated to otters make for a relaxing atmosphere.
A naval excursion
Only rarely open to the public, the naval base is an extraordinary place for discovering Navy life. The tour lasts two hours and explains the base’s history and operation. Depending on the ongoing military operations, you may be able to climb aboard one of the ships.
Rehabilitated dockyard workshops
The workshops of the Capucins eco-district are a trendy place to go, and a great cultural hub. Exhibitions, concerts and culinary events are regularly organised there. Climb on board the cable car in Brest’s lower town to reach the workshops.
Crab all around
Out on the Douane dock, Le Crabe-Marteau is a restaurant which is worth a visit when staying in Brest. The concept is extremely fun - typical for Bretons but original for visitors. Armed with a hammer, you can bash open the cooked crab. Make sure you tie your apron tightly to avoid any splashes.
Kig ha farz, a typical recipe
Originally from the Country of Léon, kig ha farz is a sort of stew. It is made with beef and pork knuckles, vegetables and salted butter, and left to simmer for several hours. Buckwheat flour is then added, and the resulting dish has a similar consistency to semolina.
Moist far breton
Far is made according to Breton traditions, but all in all is very similar to clafoutis batter which is based on a flan-style egg and milk custard with flour added. Most often, prunes are added to make it moister. If you are not a fan of prunes, some fars are made with other fruit. Not forgetting a splash of rum for flavour.
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