Monte-Carlo Bay Hotel & Resort

Restaurants nearby

• Blue Bay Marcel Ravin★★ Michelin 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 th40m
• Le Louis XV - Alain Ducasse à l'Hôtel de Paris★★★ Michelin 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 1.4km
• Elsa Marcel Ravin★ Michelin 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 cou506m
• Les Ambassadeurs by Christophe Cussac★★ Michelin 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 1.3km
• L'Abysse Monte-Carlo★★ Michelin 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 d1.5km
• Robuchon Monaco★ Michelin 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 and1.0km
• La Table d'Antonio Salvatore au Rampoldi★ Michelin 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 examples1.3km
• Le Grill★ Michelin 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!1.4km
• Pavyllon Monte-Carlo, un restaurant de Yannick Alléno★ Michelin 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 commandi1.6km
• La Chèvre d'Or★★ Michelin Château de la Chèvre d'Or boasts an exceptional location: Perched high up on the flank of a rocky hillside in a medieval village, it commands jaw-dropping views of the Riviera hinterland to the rear and of the sparkling Mediterranean Sea to the fore. After feasting your eyes on your surroundings, it's time to sit down to dinner, courtesy of the chef and his brigade, which includes talented pastry chef Florent Margaillan. Previously chef of Granite, Tom Meyer, also a Meilleur Ouvrier de France, has replaced Arnaud Faye here. He demonstrates the solid qualities for which he is already renowned: 6.6km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.

Attractions nearby

• Cape Martin headland in the commune of Roquebrune-Cap-Martin3.9km
• Église russe de Menton church located in Alpes-Maritimes, in France4.2km
• Jean Cocteau Museum museum in France6.2km
• Basilique Saint-Michel-Archange basilica located in Alpes-Maritimes, in France6.3km
• Balzi Rossi Groups of caves, Ventimiglia, Italy8.7km
• Ouvrage Cap Martin museum in France3.5km
• Jardin d'agrumes du Palais Carnolès botanical garden in France4.5km
• Jardin botanique exotique de Menton botanical garden7.1km

Attraction data from Wikidata (CC0) — reference only.

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