Fine dining

With three Michelin stars, the Louis XV - Alain Ducasse at the Hôtel de Paris is as delightfully surprising as ever. The menu by chefs Dominique Lory and Alain Ducasse is fresh and contemporary. “Cuisine that sings of sunshine”, is how Alain Ducasse himself describes the haute couture menu of the Louis XV - Alain Ducasse at the Hôtel de Paris. His Riviera-inspired dishes are a celebration of the region’s very finest produce, flavours and colours, featuring locally caught fish, herbs and vegetables grown in the nearby countryside, and intensely flavoursome bouillons...

Elsa is the new gourmet restaurant at the Monte-Carlo Beach Hotel. It serves top-quality, contemporary cuisine that reflects the culinary history of the French Riviera. The menu designed by Paolo Sari is authentic and guaranteed 100% organic. It features fresh fruit and vegetables from the Nice hinterland highlighting seasonal signatures dishes.

With a kitchen that opens onto the dining room, the restaurant within the Hôtel Métropole places great emphasis on inventive and flavourful cuisine. Jacques Garcia’s folding drapes and colonnades evoke a theatre while Joël Robuchon chose Chef Christophe Cussac to be the ambassador of his expertise.

An iconic restaurant synonymous with elegance and a focal point for the high life in the Principality, Le Grill, on the 8th floor of the Hôtel de Paris Monte-Carlo, is revisiting the magic that has made it so successful. With breathtaking views of the Mediterranean and the Principality, a new marine-inspired decor and the very finest cuisine, this is a fresh and exciting new experience. The menu, overseen by Franck Cerruti, features new interpretations of the fish and whole meat dishes for which the restaurant has become renowned. Soufflés continue to be served à la carte, as they have been since the restaurant first opened. The establishment has retained all its original charm, with the famous roof opened in fine weather to afford guests the pleasure of dining under the stars. Le Grill is one of the restaurants at the Hôtel de Paris Monte-Carlo.

The superb Blue Bay restaurant facing the Mediterranean has been in the capable hands of Marcel Ravin, a child of the Caribbean, since it opened ten years ago. His culinary style combines the savours of the Carribean with the treasures of the land and the sea in the south. Blue Bay has just received its Michelin star, confirming its place amongst the best fine dining restaurants in Monaco and heralding a bright future for the establishment.

"Take a fish, a vegetable, and cook them to perfection." That is the motto at the Hôtel Hermitage Monte-Carlo’s gastronomic restaurant. In the Pierre-Yves Rochon designed interior, Chef Benoît Witz puts his talent to work on gastronomic Mediterranean cuisine. The restaurant also features a panoramic terrace overlooking the sea and the Port of Monaco.

An exceptionally subtle and innovative Japanese cuisine. In a soothing Japanese garden decor, the restaurant - housed in the heart of the Hôtel Métropole Monte-Carlo - is distinguished by its Zen ambiance and elegant flavourful dishes.

The Salle Empire at the Hôtel de Paris Monte-Carlo, which was officially given historic monument status at the end of the 19th century, is the very embodiment of European art de vivre. The menu uses only the finest produce, and includes sumptuous new takes on classic Mediterranean flavours.  The result is a perfect balance between generous, mouthwatering dishes and delicate flavours, in a truly exceptional setting. 

Nobuyuki "Nobu" Matsuhisa is known around the world for skilfully blending the traditional culture and cuisine of Japan with the subtle spices and flavours of South America.  In a stylish, plush setting with a superb terrace overlooking the Mediterranean, dinner at Nobu Fairmont Monte Carlo is an unforgettable experience...

The menu created by Alain Ducasse and his chef Patrick Laine encompasses the rich diversity of Mediterranean influences, with elegant dishes inspired by the region’s rich gastronomic heritage and an emphasis on sharing. Drawing freely on different culinary traditions, the result is an expert blend of essential savours hailing from Greece, Lebanon, and Turkey, as well as Morocco and Tunisia, with occasional hints of Spanish, Niçois and Maltese flavours.