Cavalaire-sur-Mer is a resort town located in the Var department of the Provence-Alpes-Côte d'Azur region in southeastern France. Literally translating to 'Cavalaire on Sea', it is renowned for its serene atmosphere and beautiful coastline. This destination offers a tranquil escape for travelers seeking relaxation away from the bustling crowds of larger coastal cities.
🕐 Europe/Paris · 💱 EUR
As a resort town, accommodations are primarily concentrated along the coast. Staying here provides easy access to the beaches and seaside promenades, making it ideal for travelers seeking a peaceful holiday experience close to the water.
Specific airport connections and IATA codes are not detailed in current records. Travelers are advised to arrange local taxi services or car rentals upon arrival to facilitate flexible exploration within the Var department and reach their chosen hotel base efficiently.
Summer is the peak season for enjoying the seaside climate and beach activities. Spring and autumn offer milder weather, making them perfect for travelers who prefer quiet strolls and outdoor leisure without the intensity of the summer heat.
Nestling between vineyards, orchards and the sea, this early-20C hotel-restaurant, the epitome of special occasion decadence, reclines in a lush Mediterranean garden home to hundred-year-old palm and magnolia trees. Burgundy-born Alexandre Fabris draws much of his inspiration for three Provençal-style set menus (one vegetarian) from the estate’s cottage garden as he deftly juxtaposes textures and flavours. This alfresco restaurant, open from mid-May to late September, invites you to take a seat in the garden or beneath the pergola on the terrace.
WebsiteThe good news is that, despite its name (meaning "seasonal"), Les Saisonniers is open all year round. Florent Manini and Anna Thillaye, pastry chefs who earned their stripes working for Arnaud Donckele in Saint-Tropez and at Sébastien Vauxion's Sarkara are at the helm. Their Mediterranean cuisine, the foundation of which is fresh ingredients, is prepared with authentic savoir-faire acquired from the discipline of pastry-making. Marinated sea bream, fennel salad and Tahitian vanilla vinaigrette with lime; gnocchi, smoked ricotta and herbaceous parsley; cherry clafoutis, house-made ice creams an
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