At Les Roches Rouges, Provençal cuisine comes in three guises:
gastronomic and contemporary at Récif;
simple and timeless at La Plage; and
festive and welcoming in the bars.

At Les Roches Rouges, Provençal cuisine comes in three guises:  gastronomic and contemporary at Récif; simple and timeless at La Plage; and  festive and welcoming in the bars.

RÉCIF

One Star: High quality cooking

Récif, Les Roches Rouges’ Michelin-starred restaurant, brilliantly unites sea and terroir. It takes a simple idea – startlingly fresh and succulent seafood caught locally in the Mediterranean accompanied by locally grown edible vegetables and flowers – and transforms it into culinary art. Precise and precious, Récif is creating new horizons for Provençal cuisine, from Wednesday to Sunday, from 7.15pm to 9.15pm.

The restaurant is open from May 10th 2024 to October 06th 2024.
A reservation is necessary.

A restaurant reservation does not give access to the swimming pools.
A reservation at the hotel does not guarantee a table at Récif.

Explore the menu
Book by phone: +33 (0)4 89 81 40 60

ANECDOTES

5 stages menu | 145€
Early stages
"Mise en bouche"
Under the rocks, watch your fingers
Invaders
John Dory's adventure
Story of a Provençal Orchard
Sweets
Cheeses (extra)
35€
Food and wine pairing (extra)
70€

MARE NOSTRUM

6 stages menu | 175€
Early stages
"Mise en bouche"
Under the rocks, watch your fingers
Invaders
John Dory's adventure
Mediterranean open sea
Story of a Provençal orchard
Sweets
Cheese (extra)
35€
Food and wine pairing (extra)
90€

Information

Opening dates
From May 10th 2024 to October 06th 2024
Opening Hours
Open from Wednesday to Sunday, from 7:15pm to 9:15pm
The menu is offered exclusively for the whole table. Please note that our menus are subject to change depending on the availability of our local partners. We are able to indicate the origin of our products; an allergen card is available on request.
Net prices, including VAT and service. Cheques are not accepted.

LA PLAGE

Olive and anchovy pissaladière, pesto soup, traditional aïoli, lamb and grilled octopus, panacotta: Provençal’s culinary traditions are updated and served on the terrace of La Plage alongside a perfectly framed sea view. The restaurant also has a bar offering iced coffee, cocktails and other drinks, from 8am until late.

Open daily from 8am to 10.30am for breakfast; for lunch from 12pm to 2.30pm; and dinner from 7pm to 9.30pm.


A restaurant reservation does not give access to the swimming pools.

Explore the menu
Book by phone: +33 (0)4 89 81 40 60

Starters

Hot ‘Pissaladière’
salad & lemon and anchovy & olive oil dressing
20 €
Octopus salad
lemon, garlic and black olives
25 €
Olivier BARDOUX 's tuna in tartar
lemon, olive oil, anchovy & tapenade
27 €
Bufala mozzarella
fresh figs, lemon & olive oil
22 €

Main courses

Grilled octopus
vegetable "à la barigoule"
38 €
Grilled seabass filet
sauteed vegetables
36 €
Roasted chicken breast with mushrooms
risotto with herbs
32 €
Linguine cooked with shrimp and bottarga
32 €
French sirloin steak
baby potatoes with parsley and mushrooms
39 €

Desserts

Fresh goat cheese from the Var
green salad with olive oil
12 €
Red berries Pavlova
12 €
Lemon pie & meringue
16 €
Tarte Tropézienne
from MICKA
14 €
« Mayan Red 70% XOCO » Chocolate mousse
filled with pecan praline
14 €
Ice pop
8 €
Selection of craft ice-creams & sorbets
5 €/scoop

Information

Opening dates
From April 11th 2024 to October 13th 2024
Opening hours
Open daily for lunch from 12pm to 2:30pm and dinner from 7:00pm to 9:30pm
Breakfast
Served at La Plage from 8am to 10:30am (possible to be served in room). Breakfast to go available on request before 8am.
Net prices in euros, VAT and service included. A list of allergens is available on request. Cheques are not accepted.

BARS

At this poolside bar open 8am to 10pm, both food and drinks offer the best of Provence. How about a pan bagna sandwich and a Riviera beer, goat’s cheese with some orange wine, or a fruit tart and a virgin colada?

At this poolside bar open 8am to 10pm, both food and drinks offer the best of Provence. How about a pan bagna sandwich and a Riviera beer, goat’s cheese with some orange wine, or a fruit tart and a virgin colada?

OUR CHEF

“I was 26 and I just knew – cooking was my passion!”

From Rennes to Saint-Raphaël, our executive chef shares his journey, his style, and his dreams. Lifting the lid on José Bailly, in and out of the kitchen.

“I was 26 and I just knew – cooking was my passion!”

From Rennes to Saint-Raphaël, our executive chef shares his journey, his style, and his dreams. Lifting the lid on José Bailly, in and out of the kitchen.