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La Petite Plage

In this restaurant in the village port, Eric Frechon devises the menu, and the sea does the rest. Enjoy a new take on flavoursome Mediterranean cuisine, as you bury your feet in the sand overlooking the yachts, ever a subject of conversation. On summer evenings, a DJ provides the soundtrack, as is the norm in Saint-Tropez! Attentive service despite the bustle.

La Terrasse - Cheval Blanc St-Tropez

La Terrasse steps in at lunchtime and on Wednesday evening (when the three-star La Vague d'Or is closed) as the restaurant of Le Cheval Blanc hotel. In the shade of umbrella pines, looking out over the Bay of Saint Tropez, Arnaud Donckele and his team conjure up Mediterranean cuisine drawing on distinct Provençal influences. The premium-quality ingredients are prepared with a great sense of finesse and rigour: porcini tarte fine; lobster tail grilled in its shell, lobster roe sabayon; rabbit pie, sweetbreads and foie gras. Outstanding and wide-ranging selection of wines. The quintessence of French art de vivre…

Saint-Tropez - FRANCE

Cucina Byblos

With Cucina having replaced Rivea, the restaurant at Hotel Byblos continues to reinvent itself under Alain Ducasse. Building on his success in Paris, he has adapted Cucina for Saint-Tropez. A chic and convivial place with a large glass-walled kitchen, green walls and a terrace under the plane trees. On the menu: generous Italian cuisine prepared using premium-quality ingredients.

Colette

French author Colette fell in love with Saint-Tropez, buying a small house next to the Hotel de Sezz, the restaurant of which is now named in her honour. Chef Philippe Colinet deploys his sure-handed technique to craft stripped-back cuisine that gives pride of place to the vegetables and flavours of Provence: artichoke poivrade with Parmesan and rocket in a bagna cauda sauce; red mullet, aioli, fennel, basil and a fish-bone jus; Var strawberries with basil and meringue. Open in the evening only, the restaurant serves an à la carte menu and two set menus, one of which is vegetarian. The minimalist decor of the bright interior is in keeping with the hotel; large terrace overlooking the swimming pool.

Saint-Tropez - FRANCE

La Ponche

Chef Thomas Danigo (formerly of the Galanga in Paris) signs the menu of this emblematic Saint-Tropez restaurant, located in the eponymous district facing the sea. The cuisine is Mediterranean, giving pride of place to the catch of the day and vegetables from the region, alongside premium joints of meat. The memory of his ceviche of seabream, citrus fruits and coriander-basil sorbet and the dessert of roasted figs with apple and myrtle balsamic, almond crumble and pistachio ice cream lingers with us still.

Beefbar

This is Saint Tropez’ delightful take on the beef bar concept that is gaining traction around the world. A stunning terrace overlooking the hotel pool allows red meat lovers and fans of exotic flavours to sample outstanding cuts of meat (wagyu and Black Angus beef), as well as dishes of South American and Asian origin.

Le BanH Hoï

Top marks for the decor. Subdued lighting, romantic atmosphere, black lacquered walls and ceilings, stylised buddhas serve as a backdrop to a friendly Vietnamese and Thai cuisine. Despite there now being a number terraces extending down the winding lane as far as the picturesque cobbled square, it is imperative to book: the tables are snapped up very fast.

La Vague d'Or - Cheval Blanc St-Tropez

Picture a luxury hotel set amidst pine trees in the picturesque Gulf of Saint Tropez - an idyllic scene for knockout food. Dedicated and demanding, chef Arnaud Donckele pays a vibrant tribute to this sun-drenched landscape. He starts with a painstaking study of the local fish in a bid to devise recipes that reveal the full scope of each species’ nuances, textures and tastes in a range of compositions that are infinitely varied. Each ingredient is of course flawlessly crafted, but the chef’s strong suit is undeniably sauces, referred to as “ephemeral” or “velvety”, and which are both big boned and delicate. In fact, their names already read like a guide to the Mediterranean underworld: sabayon of a reduction of scarlet prawns flavoured with star anise and marigold, “creamy little blue fish from the sea” flavoured with tomatoes and riquette, stock of abalone and shellfish in lemon flavoured olive oil… His turf recipes are equally high flying and embody a constant quest for the perfect tomato, pepper or courgette to underscore pigeon, lamb or sweetbread. An exceptional experience every time!

Saint-Tropez - FRANCE