Soak up the Mediterranean sun and immerse yourself in garden and sea views as you savour some of the best restaurants in Cap-Ferrat. Enjoy family moments at La Véranda, indulge in Michelin-starred dinners at the Grand-Hôtel or delight in conversations around our bar.
All Food and Drink
- Temporarily closed
Gastronomic
Le Cap
Understated elegance is the setting for extraordinary, maritime-influenced cuisine from Michelin-distinguished Chef Yoric Tièche, who reinvents Provençal and Mediterranean dishes using some of the freshest of ingredients, some from our Hotel’s gardens. Accompany your dish of choice with a grand cru from the Grand-Hôtel’s list of 1,200 wines from France’s top vineyards plus a selection of Italian and Spanish wines. - Temporarily closed
Mediterranean cuisine with an Italian twist
La Véranda
La Véranda offers a sense of informality with an atmosphere and menu reminiscent of a chic French Riviera bistro, combining influences from Italy and the Mediterranean Sea and inspiration from the coastline of Cap-Ferrat. - Temporarily closed
Poolside grill
Club Dauphin
With the sparkling waters of the infinity pool and sea as a backdrop, our open-air poolside restaurant invites all-day poolside relaxation, with Provençal salads and grilled fish accompanied by a local rosé wine. - Temporarily closed
Cocktails
Le Bar
Enjoy an intimate aperitif in the library, relax on the terrace or pull up a stool to watch our bartenders craft champagne cocktails and pour legendary single malts. 
In-Room Dining
Enjoy breakfast in bed or from the comfort of your private terrace – our in-room dining menu is available 24 hours a day.
Pastries
Discover curated pastries from our award-winning pastry chef on the French Riviera.
Wines
To enhance your French Riviera getaway, explore a specially curated wine collection from our award-winning wine director Alessandro Nigro Imperiale.
Temporarily closed
Gastronomic
Le Cap
Understated elegance is the setting for extraordinary, maritime-influenced cuisine from Michelin-distinguished Chef Yoric Tièche, who reinvents Provençal and Mediterranean dishes using some of the freshest of ingredients, some from our Hotel’s gardens. Accompany your dish of choice with a grand cru from the Grand-Hôtel’s list of 1,200 wines from France’s top vineyards plus a selection of Italian and Spanish wines.
Temporarily closed
Mediterranean cuisine with an Italian twist
La Véranda
La Véranda offers a sense of informality with an atmosphere and menu reminiscent of a chic French Riviera bistro, combining influences from Italy and the Mediterranean Sea and inspiration from the coastline of Cap-Ferrat.
Temporarily closed
Poolside grill
Club Dauphin
With the sparkling waters of the infinity pool and sea as a backdrop, our open-air poolside restaurant invites all-day poolside relaxation, with Provençal salads and grilled fish accompanied by a local rosé wine.
Temporarily closed
Cocktails
Le Bar
Enjoy an intimate aperitif in the library, relax on the terrace or pull up a stool to watch our bartenders craft champagne cocktails and pour legendary single malts.
In-Room Dining
Enjoy breakfast in bed or from the comfort of your private terrace – our in-room dining menu is available 24 hours a day.
Pastries
Discover curated pastries from our award-winning pastry chef on the French Riviera.
Wines
To enhance your French Riviera getaway, explore a specially curated wine collection from our award-winning wine director Alessandro Nigro Imperiale.
Culinary Activities
The Team
Yoric Tièche
Executive ChefAs Executive Chef of Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, Yoric Tièche oversees all the restaurants and banquet functions at the Hotel. Originally from Aix en Provence, Chef Tièche draws his inspiration from his Provençal roots. Awarded one Michelin star, his elegant and contemporary cuisine offers the best of the Mediterranean and Provençal regions.
“The French Riviera is a paradise for food lovers. The rich soil, bathed by the Mediterranean sun and the sea, is my never-ending source of inspiration to offer guests the most authentic essence of our local cuisine.”
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