Michelin Restaurants in Sete
L'Arrivage
"Spread joy while enjoying yourself" is the credo of self-taught chef Jordan Yuste, who was a contestant on Top Chef in 2020. He has already built an appealing and flavourful culinary world of his own. His restaurant serves exclusively plant- and seafood-based cuisine in the form of a discreetly creative surprise menu brimming with good ideas. Organic and local Mediterranean ingredients are given pride of place – the Bassin de Thau Moana oyster trilogy is a shining example. Great value for money at lunchtime; attractive wine list. Online booking only.
Sète - FRANCE
La Coquerie
Close to the famous naval cemetery, this chic, contemporary little place boasts the Mediterranean as its backdrop and a panoramic terrace for fine weather. The restaurant serves exceedingly fresh cuisine focused on market produce and local producers, with a single six-course set menu served at both lunch and dinner. Chef Guilhem Blanc-Brude juggles Mediterranean inspirations and more inventive dishes, such as sea bass cooked scales on, potatoes confit with saffron, hollandaise sauce with wild fennel and dill, and chanterelle pickles. They also have a terrific list of natural wines.
Sète - FRANCE
Quai 17
Don't hesitate to try out this establishment set up within a charming hotel in a wonderful location on the canal. In this plush space lit by droplet chandeliers, tuck into modern cuisine with plenty of Mediterranean flair, in which fish from Sète's market takes pride of place. Examples of dishes include mussels and snails from the lagoon or the sea, cold cream with oven-roasted garlic; sea bass with peas, red wine sauce with pig's trotters. All the magic of Sète on a plate.
Sète - FRANCE
Paris Méditerranée
The name pays tribute to singer-songwriter Georges Brassens, a local lad, and also to Mediterranean cuisine which takes pride of place on the menu, depending on the chef’s mood, (a former Parisian) and the catch of the day. In a quiet side street near the canal, the chef deftly crafts fresh, mainly maritime produce, with a weakness for forthright, no-nonsense flavours such as sashimi of flathead grey mullet and cream of smoked anchovy. We tasted a heart-warming slab of hake served with homemade gnocchi flavoured with wild garlic. Fried squid, risotto and spicy stock is another house specialty. The chef’s wife, a native of Sète, smilingly pampers guests in the rustic dining room appointed with red bench seating.
Sète - FRANCE
The Marcel
This institution whose name is a nod to Marcel Proust was once a working-class bistro, but has since been given a new lease of life by its proprietors. On one side is The Rio, a cultural venue that serves tapas to a backdrop of live music; on the other, a fine dining restaurant set in a large, high-ceilinged space featuring an open kitchen, vintage counter and banquette seating upholstered with imitation leather, exposed timbers, bare stone walls and works of art on the walls. At the helm is chef Denis Martin, who is fond of subtly elevating Mediterranean treasures: think red mullet with soft squid ink bread, crunchy vegetables, shellfish and fishbone jus, or the raw Mediterranean Bluefin tuna confit with citrus fruits in the style of vitello tonnato.
Sète - FRANCE
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