Concarneau eats well from the sea. The fishing harbour unloads daily catches of tuna, sardines, sea bass, turbot, and shellfish; the restaurants around the port serve them simply, with butter and good Breton bread. The Breton fish stew cottriade — made with whatever fish came in that morning, with potatoes and onions — is the local speciality and worth ordering when it appears on a menu. Crêpes and galettes (savoury buckwheat pancakes) are the standard cheap option everywhere in Brittany.
The restaurants inside the Ville Close are mostly tourist-oriented and prices reflect this; better value is usually found in the streets around the fishing harbour just outside the walls, where the clientele is more local.