BEST RESTAURANTS

Beefbar

On the docks of Fontvieille Marina, this trendy "meat bar" serves quality beef (Wagyu, Black Angus and some from France) but also street food, gourmet salads and a few fish dishes. It has a trendy decor and is very popular with local diners. Check out the impressive meat maturation display cases.

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Pavyllon

Yannick Alleno 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.

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Le Louis XV

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.

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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! The establishment remains a staunch advocate of high-flying craftsmanship that calls upon excellent and bountiful local produce, adding a whole new dimension to barbecue cooking along the way. Examples include agnolotti piemontesi al plin, slabs of local turbot, rack of lamb with savory or young free-range chicken steeped in Provençal aromas. Other signature dishes include traditional soufflés, such as their mind-blowing hot raspberry and pistachio soufflé.

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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. 

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Yoshi

The restaurant at the Hotel Métropole pays tribute to Japanese cuisine with premium ingredients and flawless technique. Aromatic soups, sushi and maki are created with a focus on “yoshi” (kindness) by chef Takeo Yamazaki, whose cuisine – more fusion in style than authentically Japanese – has adapted to suit his international guests.

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Maya Bay

This establishment combines a Japanese and a Thai restaurant with a single Asian ambience, depicted by contemporary glitz and soft music. High-quality ingredients, well-judged spices and a shared price and quality; all you have to do is choose between perfumed or minimalist cuisine.

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Le Blue Bay

An appealing cuisine bursting with West Indian flavours, nicely rounded off by the fruity and spicy creations of pastry chef Floriane Grand. Sit back and enjoy this culinary experience in the lavish setting of the Monte Carlo Bay Hotel and Resort, on the edge of the Larvotto Peninsula, with a superb terrace opening out onto the sea.

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Elsa

There is a wonderful contrast between the location – the Monte Carlo Beach, a magnificent 1930s luxury hotel – and the cuisine. Very much of its time, the zero-waste, organic and natural food remains rooted in the local terroir. Healthy and aromatic dishes, a gorgeous setting designed by India Mahdavi, an elegant terrace overlooking the sea. Blissful.