in Monaco restaurants Seafood en

Barbecue, Modern and creative, Seafood, Steak house, Street food

Welcome to Cala Pulpo by Big T, a culinary sanctuary nestled in the picturesque setting of Roquebrune-Cap-Martin, where the charm of the sea blends with an atmosphere of sophistication and originality.   Under the guidance of Thierry Cornuet, affectionately known as Big T, this restaurant stands as a beacon of culinary innovation, elevating the tradition of barbecue to the realm of true artistry. Big T, celebrated for his unparalleled expertise in the art of grilling and author of the acclaimed book "The Art of Barbecue," has created a place where each bite is a discovery, a journey through the boldest and most refined flavors.   Cala Pulpo by Big T embodies the perfect union of Mykonos's bohemian elegance with the understated luxury of the French Riviera, offering its guests a chic and welcoming environment. Here, barbecue cuisine is celebrated with passion and precision, transforming each dish into a work of art. Perfectly aged meats, juicy poultry, delicately smoked fish, and fresh seafood are prepared over glowing embers, promising flavors that are intensified and unforgettable.   The menu at Cala Pulpo is a testament to this pursuit of perfection. The Duo of Tacos, with its Pulled Pork and Brisket tacos garnished with pickles and fried onions, offers a fusion of flavors that delights the palate. The Seafood Tacos Duo, on the other hand, presents an elegant combination of lobster and shrimp, accompanied by guacamole and cucumber pickles, delivering unparalleled freshness. Additionally, the Mamacita Chicken Burrito, with its corn tortilla, flavorfully spiced chicken, onions, carrots, and peas, all topped with a touch of cheddar, is a creation that enchants those who appreciate deep and complex flavors.   The El Pacito Nachos Beef is another marvel on the menu, with its crispy corn chips topped with Jack Daniel’s marinated beef, BBQ spices, onions, parsley, cheddar, and mozzarella, creating a harmonious blend of textures and flavors. The Smoked Tuna Rillette, a house specialty smoked in their own smoker and served with grilled bread toasts, as well as the Sardines and Ferrea Toasted Bread, with their vintage sardines and butter on brioche toast, invite a rediscovery of marine flavors.   Cala Pulpo by Big T doesn't just offer exceptional cuisine; it delivers a true experience, where each meal is a celebration of fellowship, culinary art, and coastal beauty. The Maesh Style Fried Vegetable Fritters, served with their green curry leaf sauce, provide a delightful vegetarian option and showcase the attention to detail.   Cala Pulpo is more than a restaurant; it's a gathering place where a passion for fine dining merges with the love of coastal life, offering guests an unforgettable experience. Whether it's a family meal, a night out with friends, or a romantic seaside moment, Cala Pulpo by Big T promises unparalleled culinary pleasure.   Join us on this gustatory journey where each dish tells a story, and every flavor opens a world.

Asian, French, Mediterranean, Seafood, Vegetarian

Nikki Beach. The ambiance is pure magic—a celebration of life. Located on the fabulous rooftop terrace of the Fairmont Monte Carlo, Nikki Beach celebrates its unique recipe for success renowned worldwide. Music, dining, fashion, art, film, and entertainment abound around the magnificent swimming pool of a 4-star luxury hotel, with a spectacular view of the Principality of Monaco and the Mediterranean. In the restaurant, executive chef Philippe Joannès features the flavors of local cuisine, interpreting traditional recipes in exciting new ways. The menu is based on summer salads, fish of the day, and good cuts of meat. This year, Mezzé were added to the selection of items to share, along with a seafood platter or a “churrasco” free-range cockerel. 2018 also marked the reopening of the Beach House, the inside restaurant at Nikki Beach, allowing you to enjoy your favorite meal no matter the weather. And of course there is always a festive mode with the latest hits mixed by the residents DJ and theme parties, with a mix of sounds and rhythms that guarantee memorable events. An exceptional place!

Bistronomic, Brasserie, bistro, wine bar, Mediterranean, Seafood

With views of the Prince's Palace, the yachts, and the principality, this luxury brasserie is entirely open to the port. Designed in the grand style of Parisian brasseries, this one can seat up to 120 people and is open year-round. The menu features generous servings of traditional cuisine, made with the freshest ingredients that are seasonal and local when possible. This brasserie has been a popular destination since 1999, especially for all those who love seafood. Public parking is underground in front of the restaurant. The chef Francis Poidevin learned from the greats: Trocelier, Paul Chene, Lenotre, Delaveine, and was chef at Jean-Pierre Coffe's Ciboulette. After running his own restaurant, Café la Jatte, he came to Monaco in 1999.

Brasserie, bistro, wine bar, Burger, Gluten free, Halal, Indian, Italian, Mediterranean, Modern and creative, Pizzeria, Seafood, Vegan, Vegetarian

Caffé Milano is an ideal place for a gourmet lunch or dinner while enjoying the good life. Overlooking Port Hercule and a fleet of magnificent yachts, the restaurant is bathed in incredible light right through sunset, creating a terrific ambiance for the guests. In addition to the unbelievable view, this café is known for its traditional Italian cuisine. Classic recipes that have been subtly updated give guests the feeling of really being in Italy. Risotto with saffron, Ossobuco & Risotto, Focaccia, Tiramisu... served with generosity, full flavors, and a sense of pure refinement. The Chef The cuisine created by Alessandro Cora, a young Italian chef, pleases the taste buds of the most discerning epicures, by way of surprising recipes full of flavors from Italy.

Asian, Gluten free, Italian, Japanese, Mediterranean, Middle eastern, Modern and creative, Seafood, Sushis, Vegan, Vegetarian

As its name indicates, Crazy Fish Monte Carlo specializes in a wide selection of seafood. Their Mediterranean cuisine is simple, yet delicious, while rich in nuance to accent the flavor of the fish and shellfish. The menu will surprise you with the excellence of the ingredients and the wide range of choices. Carpaccio of langoustines, pasta with octopus or calamari, Catalana Crazy Fish, deep-fried seafood... Enjoy cuisine made exclusively with fresh, high-quality products, from the best possible sources. Fishing traditions are respected in order to save natural resources. Fish and shellfish are caught every day and brought directly to the kitchen with extreme care. This big difference can be tasted in every dish on the menu!

Asian, Gourmet, Japanese, Mediterranean, Modern and creative, Seafood, Sushis, Vegan, Vegetarian, World fusion

When Joël Robuchon wanted to share his contemporary and poetic vision of Japanese cuisine in Europe, he decided to open a restaurant at the Hotel Metropole Monte Carlo. Unique in the world, Yoshi has been crowned with a Michelin star since 2010.   “To offer something exceptional in all simplicity is perhaps the hardest exercise,” said Joël Robuchon. “In Monaco, we had the opportunity to have a good clientele desiring such natural simplicity, and the success of Yoshi reflects this sense of naturalness.   The décor is refined and chic, signed by interior designer Didier Gomez, and marrying the elegance of ebony wood, stone, and luminous silk in green, white, or ivory. The dining room is limited to 40 lucky guests and opens onto a Japanese-inspired garden, a protective belt of greenery, designed by landscape architect Jacques Messin. The ambiance, at once peaceful and serene, is in perfect harmony with the menu.   In unison with Japanese chef Takéo Yamazaki—a faithful among the faithful— Joël Robuchon accepted the challenge for Yoshi to offer a modern, healthy cuisine that is typically Japanese yet adapted to Western palates.   Their collaboration for this new concept was crowned 15 months later with a Michelin star. An open kitchen and sushi bar allow guests to see the creation of the freshest possible sushi, maki, and sashimi, as well as teppan yaki fish and meat, served with the very best Japanese saké and green tea. Yoshi? Come the first time by curiosity, fall in love with the quality, and come back for pure pleasure.   The Chef   Takeo Yamazaki is the Chef of Yoshi, the Japanese restaurant created by Joël Robuchon at the Hôtel Métropole Monte-Carlo. What strikes him first is his humility. Her warm and smiling side. Takeo Yamazaki is a great chef in all simplicity. He seems almost amused by his history and by the birth of his vocation. "At first, I was 14 years old and I wanted a moped of my own. So I took a little job in a restaurant, while I was at school...   And then I also watched cooking shows on TV. "Motorcycle and TV, you have to add a car to this equation. His own, the one that young Takeo sells to attend a cooking school in Osaka, Japan, his native country. There, he was chosen to join a French cooking school in Lyon and follow an internship with Paul Bocuse. This is the beginning of the irresistible rise of a Japanese marmiton at the highest level of gastronomy.   Back on his island of the Rising Sun, Takeo Yamakazi meets Joël Robuchon, who will make him his first chef de partie in his Tokyo-style restaurant, Château Robuchon. Between the two men, a long-distance companionship was then initiated. Their duo, which has been making the Yoshi's heyday since it opened in 2008, is the most beautiful translation.   We come to taste Japanese cuisine with a touch of French spirit, which gives the menu its unique, carved, traveling flavours. Great art!

French, Gourmet, Italian, Mediterranean, Modern and creative, Seafood, Vegan, Vegetarian

Recently renovated, this restaurant is cozy and elegant, providing the perfect setting to enjoy delicious, authentic Mediterranean cuisine, with a breathtaking view of Monte Carlo as the backdrop. Founded in 1946, Rampoldi is a venerable gastronomic institution in Monaco, nestled in the heart of the prestigious Carré d'Or near the Casino de Monte Carlo and the Hôtel de Paris. The magic of Rampoldi continually charms the beau monde of Monaco. As of this summer, enjoy lunch or dinner on a heated terrace to take full advantage of the great views of the Principality. In May, the terrace will be closed during the Grand Prix automobile race. The chef The cuisine by Antonio Salvatore, a fusion of French and Italian excellence, treats you to the most delicate flavors as you share a culinary experience. The chef has developed a gourmet cuisine that is full of character and widely appreciated. And if you are interested in participating in the creation of the meals, you can observe the chef and his team at work through the window of the open kitchen.

Burger, French, Gourmet, Italian, Mediterranean, Modern and creative, Seafood, Vegetarian

"Happy who, like Ulysses, has made a beautiful journey..." and discovers Odyssey! Swimming pool, terrace, gardens, pool house: the elements merge around the heated seawater pool, in a great splash of light desired by Karl Lagerfeld with the fascinating photographic fresco. The place dresses and undresses with the passing of the seasons. Its sky, overcast in winter, clears in spring. Its walls are disappearing and its horizon is widening. The characters of the fresco, immutable, initiate the agape. Joël Robuchon inspired the menu by offering a tasty Mediterranean cuisine, light and tasty dishes that will be appreciated by fans of the Spa Métropole by Givenchy's sports and wellness program: "Quinoa kale, feta cheese, cranberries and sunflower seeds", "Early steamed cod with a herb ravigote".   The Chef Christophe Cussac and his team propose an original and innovative concept for the Hôtel Métropole Monte-Carlo. Today, he orchestrates 4 restaurants within the establishment. Christophe Cussac is a former student of Joël Robuchon. He has proven himself in brilliant houses with Joël Robuchon, then in the family hotel of the Cussacs and in the restaurant Hôtel La Réserve in Beaulieu-sur-Mer. He joined Hôtel Métropole Monte-Carlo as Excecutive chef for the opening and supervises all the hotel's catering points. With Joël Robuchon, they imagine the gastronomy of tomorrow by taking inspiration from their time and their guests.