The best restaurants by the sea on Monaco
Marcel Ravin offers two-star cuisine with West Indian flavours, inspired by his grandmother's recipes. He combines local ingredients such as Piedmontese poultry and Mediterranean fish. Floriane Grand's desserts are also worthy of mention.
The trendy "Meat Bar" offers high-quality beef such as Wagyu and Black Angus as well as street food and some fish dishes. The meat maturation displays are particularly impressive and allow you to see the quality of the cuts on offer.
Lebanese cuisine is celebrated by chef Yasmina Hayek, who combines tradition and modernity in dishes such as lentil salad and eggplant fatteh. The flavours can be enjoyed on the panoramic terrace or in the elegant bistro of the Hôtel de Paris.
Fine materials and designer seating create a calming atmosphere with a sea view. Chef Benjamin Zannier creates authentic, colourful cuisine. The menu includes signature dishes such as Vitello Tonnato as well as first-class meat and seafood specialties.
The "COYA Monte-Carlo", open from April to October, offers a unique Latin American experience with a view of the Mediterranean. Chef Victoria Vallenilla combines traditional Venezuelan recipes with modern techniques in a fusion cuisine.
The Loulou Group has breathed new life into "Le Pirate" in Roquebrune and now offers a fantastic beach location for families between May and September. Originally a hotspot in the 60s and 70s, the restaurant combines elegance with a sea view and Mediterranean flair.
The "Quai des Artistes", based in Monaco since December 1999, brings together locals and artists in an atmosphere of Parisian-brasserie charm and reflecting the Mediterranean lifestyle. The terrace under the arcades of Port Hercule is a popular meeting place for loyal guests.
"La Note Bleue" is a charming beach restaurant under the direction of chef Laurent Paya. The menu combines Asian and Mediterranean flavours, including the famous Pastilla au Toblerone. There are live jazz concerts from June to August.
Michele Florentino and his wife have introduced the flavours of Venice. The menu offers calf's liver, sardines in saor and handmade bigoli with lobster as well as specialties such as sea bass in a salt crust. Tradition and innovation blend harmoniously.