选址建议：核心与海滨
选择蒙特卡洛/斯佩吕格区可直达赌场和巴黎酒店，适合追求繁华的旅客；东部拉尔沃托区拥有公共海滩和会议中心，环境更休闲，适合度假。
到达与交通
🚆 Cap-d'Ail railway station🚆 Èze-sur-Mer railway station🚆 Gare de Peillon-Sainte-Thècle🚆 Gare de Peille🚆 Beaulieu-sur-Mer railway station🚆 Villefranche-sur-Mer railway station🚆 Gare de Drap - Cantaron🚆 Gare de La Trinité-Victor
会籍计划覆盖
住店前先看
交通连接：便捷跨境
蒙特卡洛紧邻法国博索莱伊，向东8公里即达意大利边境。虽无机场，但通过公路网络可快速连接尼斯等地，适合自驾或租车探索蔚蓝海岸。
最佳季节：全年皆宜
得益于地中海气候，蒙特卡洛四季适宜旅游。夏季适合在海滨休闲，冬季则可享受赌场和歌剧院的文化活动，是商务与休闲旅行的理想目的地。
附近景点与去处
馬丁角
headland in the commune of Roquebrune-Cap-Martin
罗斯柴尔德花园别墅
museum in France
Église russe de Menton
church located in Alpes-Maritimes, in France
让·谷克多博物馆
museum in France
芒通大教堂
basilica located in Alpes-Maritimes, in France
Ouvrage Cap Martin
museum in France
Jardin d'agrumes du Palais Carnolès
botanical garden in France
芒通异国植物园
botanical garden
Fontana Rosa
garden in Menton, France
Les Colombières
villa in Menton, France
Cimetière du Vieux Château
cemetery
餐饮
Le Louis XV - Alain Ducasse à l'Hôtel de Paris
It is difficult to present the Louis XV without mentioning Alain Ducasse. You need a raft of superlatives to describe his impact. This native of Orthez (in southwest France) with an enduring love for the Mediterranean is a brilliant chef and businessman. Now a citizen of Monaco, he also heads up an empire of over 30 establishments with a presence on every continent. He was just 33 years old when he was awarded three stars at the Louis XV after reaching an astonishing standard. His famous vegetable-based "Jardins de Provence" set menu, which launched here in Monaco on 27 May 1987, has been one
官网L'Abysse Monte-Carlo
Chef Yannick Alléno has implemented the magic formula of his sushi counter – which has already proved to be a hit – in this luxury hotel. In the erstwhile restaurant area of Le Vistamar, the completely modernised dining room (20 covers) and the light wood counter (10 seats) are wholly done out in white tones, with pale pink seats providing pops of colour. The master sushi chef prepares to order delicate compositions and superb sushi, and Yannick Alléno's personal touch makes itself felt in the original creations of highly elegant sauces and jus. A high-calibre culinary offering inspired by a d
官网Les Ambassadeurs by Christophe Cussac
The Métropole Monte Carlo Hotel, an iconic Belle Epoque extravaganza (1886), has been entirely revamped by Jacques Garcia, including the luxurious restaurant that sports the graphic palette so dear to the interior designer (bronze, ivory, warm yellow and gold). At the helm, virtuoso chef Christophe Cussac (former disciple of Joël Robuchon) consummately slaloms between a pure-bred Gallic culinary line-up and more modern recipes, all of which with the Mediterranean as a common thread. High-flying, meticulous cuisine, expert seasoning, cooking and plating: lobster, tarragon, spinach and spianata
官网Pavyllon Monte-Carlo, un restaurant de Yannick Alléno
Yannick Alleno’s gourmet counter food, after finding favour with Parisian city slickers, has set up shop in the Hermitage Hotel in Monte Carlo with the same sure-fire recipes. Namely, gourmet fare that boldly asserts a distinctive unorthodox culinary identity. The open kitchen faces the terrace and the impressive tasting counter in metallic wood, in an elegant blue colour scheme that echoes the nearby sea. In terms of food, the accent is on the seasons and wellbeing, anchored in plants, seafood and low-sugar desserts. In fine weather, meals are served on the Mediterranean garden patio commandi
官网Le Grill
On the rooftop of the iconic Hôtel de Paris, Le Grill and its sliding roof has lost neither its mythical aura nor its breathtaking view! Chef Dominique Lory painstakingly works with first-class, bountiful local produce, adding a whole new high-flying dimension to barbecue cooking along the way. Examples include marinated gamberoni from San Remo packed with briny aromas, rack of lamb in savory or young free-range chicken steeped in Provençal aromas… The establishment upholds the venerable culinary art of soufflés with flair, illustrated by their hot raspberry and pistachio soufflé - to die for!
官网La Table d'Antonio Salvatore au Rampoldi
Born in the southern Italian region of Basilicata, chef Antonio Salvatore has travelled incessantly, thanks to his profession: Spain, England and Russia – where he met the new owner of Rampoldi. In the former cigar lounge, he has created a tailor-made setting (only five tables), where he applies himself with unfailing rigour to serving top-notch contemporary Italian cuisine that is both tasty and precise. The sourcing – no surprise here – cannot be faulted: he draws on small-scale producers around Menton and San Remo, but certain produce is also imported from the south of Italy. A few examples
官网Robuchon Monaco
On an esplanade overlooking Boulevard du Larvotto and the Japanese Garden, this restaurant pays tribute to the great French chef. Behind a swanky black façade, a rattan-furnished terrace leads into a cosy dining area with green-upholstered banquettes and chairs and a marble floor. While the famous Robuchon mashed potato is served with each main course, the master’s influence remains discreet. The à la carte lineup stars pedigree Gallic classics with a scattering of Mediterranean notes: carpaccio of greater amberjack in citrus fruit and pink berries, salt crusted seabass, free-range poultry and
官网Blue Bay Marcel Ravin
After moving from Martinique to Monaco and from Alsace to Belgium, Marcel Ravin, who exhibits a distinct culinary personality, signs off on creative cuisine that transports us to the West Indies. With flawless technical prowess (superb sauces), he recounts his personal history, including his happy youth spent in Martinique. He references the dishes cooked by his grandmother (calalou, blaff, "next day's bread"), which he reinterprets with panache, incorporating the fine ingredients of these parts: poultry and veal from Piedmont, fish from the Mediterranean, vegetables and aromatic herbs from th
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