选址建议
选择海滨大道附近的酒店可享受海景与便利的交通。这里靠近摩纳哥，适合希望探索周边但偏好安静住宿环境的旅客。
住店前先看
交通连接
小镇位于尼斯与意大利边境之间，公共交通便捷。虽然无机场，但通过铁路可快速抵达尼斯蔚蓝海岸机场及摩纳哥中心。
最佳季节
春季和秋季气候宜人，适合漫步老城和参观城堡。夏季虽热闹但游客较多，冬季则更为宁静，适合喜欢清静的旅客。
附近景点与去处
Église russe de Menton
church located in Alpes-Maritimes, in France
馬丁角
headland in the commune of Roquebrune-Cap-Martin
Ouvrage Cap Martin
museum in France
让·谷克多博物馆
museum in France
芒通大教堂
basilica located in Alpes-Maritimes, in France
Jardin d'agrumes du Palais Carnolès
botanical garden in France
Cimetière du Vieux Château
cemetery
芒通异国植物园
botanical garden
Fontana Rosa
garden in Menton, France
餐饮
Elsa Marcel Ravin
Established in the Monte Carlo Beach, a magnificent 1930s luxury hotel, revamped by designer India Mahdavi in a subtle Riviera vein, the culinary lineup is the work of executive chef Marcel Ravin (two stars at the Blue Bay Marcel Ravin). Talented, Italian-born chef Domenico D’Antonio sets the seafood score to music, calling upon first-class produce from the Mediterranean along the way: spider crab, white asparagus, yuzu, kiwi and fennel; John Dory, sorrel sabayon, ravioli stuffed with leeks and shellfish. Everything serves a purpose in this repertory which aims to highlight each ingredient cou
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
官网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!
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