La Voile in Ramatuelle – two stars and a garden menu above the sea

On a pine-covered hillside above the sea south of Saint-Tropez, Eric Canino cooks two-star Mediterranean food of unusual lightness under the white sails of La Réserve Ramatuelle's terrace.

South of Pampelonne, the Ramatuelle peninsula turns wild: umbrella pines, vineyards and small coves below Cap Camarat. On a hillside above the sea stands La Réserve Ramatuelle, Michel Reybier's hotel, spa and villas, and on its terrace, under white canvas sails, the restaurant La Voile. The MICHELIN Guide gave it a second star in January 2020, and the 2026 guide keeps both.

This is what to expect: the terrace and the view, the chef and his cooking, the menus from the latest season and what to know before you book.

01Under the sails

The restaurant takes its name from the immaculate shades that stretch over the terrace, which looks across the pines to the open Mediterranean. The MICHELIN inspectors describe a luxury hotel that blends into its natural surroundings and list the view, the terrace, an interesting wine list, valet parking and wheelchair access among its features. Pets are not allowed in the restaurant.

02Eric Canino and the light kitchen

Eric Canino is a son of the Var, and the MICHELIN Guide describes his cooking as a homage to it: olive oil, tomatoes, aubergines and fresh herbs from his own garden, worked into light, balanced dishes. His formative years were spent with Michel Guérard, the pioneer of healthy haute cuisine, at Les Prés d'Eugénie, according to the culinary site Reporter Gourmet, and he took over La Voile in 2008. Michel Reybier called him one of the trailblazers of healthy, natural cooking when the second star was announced.

Insider tip

Seasonal: April to October. Set menus are served to the whole table.

In the current guide the inspectors single out Provençal dishes built on fruit, vegetables, fish and seafood, often cooked in seawater and seasoned with herbs and olive oil; a signature of Bresse chicken with lobster; a modern use of citrus; and precise sauces and reductions. Desserts are by the head pastry chef Julien Coulomb, whose lemon and tarragon creation the guide picks out. All the fruit and vegetables on the menu are organically grown, the restaurant says.

03Three menus and the carte

The menu published in September 2026 offers three set menus, each served to the whole table. The Garden Menu, at €195, is entirely vegetable-based, running from cucumber and mint through artichokes, beetroot with cherry, kohlrabi and mushroom to a celery dessert. The Discovery Menu, at €275, takes in bluefin tuna, mackerel, lobster with ravioli and veal with sardine. The Tasting Menu, at €350, goes from crab and carabinero prawn to red mullet, sea bass with caviar and pigeon, ending with the lemon dessert.

À la carte, starters cost €61–106 – the carabinero prawn grilled over binchotan with carrot cooked in seawater is the most expensive – and main courses €87–105, including the chicken and lobster with lobster and mascarpone ravioli. Desserts are €34, and a Tokaji soufflé for two costs €69. Prices include service and VAT.

04Season and booking

La Voile is a seasonal restaurant: Eric Canino cooks there from April to October, and the hotel's website currently shows it as closed for the season. In season the MICHELIN Guide lists dinner every day from 19.30 to 21.30. Dates for 2027 had not been published when we checked on 25 October 2026, so confirm with the hotel. Tables are booked by telephone on +33 4 94 44 94 44, by email or online.

For a weekend. For a lifetime.