Eden-Roc Restaurant – breakfast and long lunches above the sea

Lunch at the Eden-Roc is one of the great Riviera experiences, and it is the one meal at the Hôtel du Cap-Eden-Roc that the outside world can book. The restaurant sits where the hotel meets the sea, at the very tip of the Cap d'Antibes, looking out over the Mediterranean to the Lérins Islands. The day begins here with a generous breakfast, French pastries and breads baked on site every morning, and continues with a lunch of the chef's specialities: a lobster Caesar salad prepared at the table, beef tartare, the catch of the day, grilled lamb and veal chops. The architect and designer Patricia Anastassiadis took her cue from the water breaking on the rocks below, in ocean blues and coral tones, like a sunset over the bay. In the evening, the hotel's Michelin-starred Louroc takes over – but the light, the sea and the long table of a summer lunch belong to the Eden-Roc.

Here is the setting, the menu, the rules of the house and how to plan the perfect lunch at the end of the Cap.

01Above the rocks

The Hôtel du Cap-Eden-Roc has been part of the Cap's legend since the nineteenth century, the retreat of Picasso, Chagall and Scott Fitzgerald and, later, of the stars of the Cannes festival. From the white hotel at the top of the park, the Grande Allée runs down between the pines to the Eden-Roc pavilion and the sea. The restaurant sits at that meeting of land and water: tables laid in white, the rocks dropping away below, and nothing ahead but the blue of the Mediterranean and the low line of the Lérins Islands.

02A room the colour of the sea

Patricia Anastassiadis designed the restaurant around the view. Her palette comes straight from the water below – deep ocean blues, softened with coral – so that the room seems to continue into the bay, and at the end of the day it takes on the colours of the sunset.

Insider tip

Seasonal; non-residents can book lunch only.

03Breakfast and lunch

Breakfast is a generous buffet, built around French pastries and breads that are baked on the estate every morning. At lunch, the kitchen of executive chef Sébastien Broda serves a menu of house specialities. The chef speaks of long ties with his producers and of a light touch with whole, natural ingredients, and the menu reads that way: classics, done precisely, with the sea never far away.

04What to order

The lobster Caesar salad is the house's piece of theatre, prepared at the table. Beyond it, the beef tartare, the catch of the day and grilled lamb and veal chops make up a lunch built for long, slow afternoons. On certain Sundays in late summer and early autumn the restaurant also serves a brunch with live cooking and music.

05When to go

The Eden-Roc is seasonal. In 2026 breakfast ran from 7.30 to 10.30 and lunch from 12.30, from late April to mid-October, with the last service on 18 October; the new season's dates are published on the hotel's site. Non-residents can reserve for lunch only, and it is worth booking well ahead in high summer. Come on a clear day, when the islands stand out on the horizon, and give yourself time afterwards to walk in the park.

06The house rules

The Hôtel du Cap keeps its own customs, and they are part of its charm. The dress code is smart casual. Photographs are not allowed in the park or on the Grande Allée, and only mobile phones may be used for pictures. Dogs are not permitted anywhere on the grounds.

For a weekend. For a lifetime.