Les Pêcheurs on Cap d'Antibes – Nicolas Rondelli's sea menu

Up a mahogany staircase at the Cap d'Antibes Beach Hotel, Les Pêcheurs looks across the water to the Lérins Islands and the Esterel, and Nicolas Rondelli's one-star kitchen cooks what the coast's fishermen bring in.

On the western shore of Cap d'Antibes, where the peninsula turns towards Juan-les-Pins, the Cap d'Antibes Beach Hotel stands with its feet almost in the water. Its gastronomic restaurant, once called La Maison des Pêcheurs and now simply Les Pêcheurs, holds one MICHELIN star, confirmed in the 2026 guide. The MICHELIN Guide singles out the setting: slightly raised above the water's edge, with a sweeping view of the Îles de Lérins and the foothills of the Esterel.

This is what to expect: the room, the chef and his fishermen, the menus of the 2026 season and what to know before booking for next year.

01Up the mahogany staircase

You reach the restaurant in the evening by a mahogany staircase, after the day has been spent on the beach below. The room is styled like the inside of a yacht: chrome-plated columns that stand in for masts, portholes in the dark wood doors, leather chairs on steel frames, and a red travertine floor chosen to recall the terracotta tiles of the south. A large bay window and a terrace under parasols open onto the coast, and in the distance the sails of boats move with the evening breeze.

The hotel is a member of Relais & Châteaux and also runs Baba, a more relaxed restaurant and bar on the beach.

02A chef from Nice and his fishermen

Nicolas Rondelli is a local. Born in Nice, he started his career at the Negresco under Alain Llorca and then worked with Jacques Chibois before taking charge of Les Pêcheurs. He describes his approach as humble, composing according to the sea, "like a sailor", and names simplicity as the greatest virtue. Every morning the seafood is chosen with Tony, one of the two fishermen working this stretch of coast.

Insider tip

Seasonal: dinner Tuesday to Sunday, from spring to October.

The cooking is Niçois at heart, with ideas brought back from travel – the hotel gives an artichoke bao à la barigoule and Sisteron lamb as examples. Desserts are by the pastry chef Dorian Lutzelschwab, and every menu opens with a merenda niçoise, a round of small bites that introduce the Riviera.

03Three menus

The late-summer menu of 2026 offered three tasting menus, each served to the whole table. Les Pêcheurs, at €210, is a walk along the shore: red gamberoni from Mazara del Vallo with Baeri caviar from Aquitaine and hibiscus; Mediterranean squid cooked over a flame with Swiss chard and kumquat; the day's catch from Tony with fig, fennel and a soupe de roche; fish from the local boats à la Niçoise with violin courgette and tomato ravioli; and Mediterranean turbot roasted on the bone with artichoke, marjoram and a Périgueux sauce, before local raspberries or a roasted peach with verbena granita.

Entre Terre et Mer, at €170, pairs bluefin tuna and tomatoes in the manner of a salade niçoise with Bresse poularde, almonds, verbena and girolles, and finishes with a citrus baba with Menton lemon and the house limoncello. Autour du Végétal, at €145, is built on the market gardeners: Beluga lentils with black truffle, a Provençal violet artichoke with galangal and lemongrass, a tourta de bléa of chard from Gattières with pine-nut sabayon, and a grand cru chocolate flower with saffron.

The cheese trolley is a €26 supplement, and the sommelier's pairings cost €100 with the two shorter menus and €130 with Les Pêcheurs. The signature dishes can also be ordered à la carte on request. Prices include taxes and service.

04Season and booking

Les Pêcheurs is a seasonal restaurant serving dinner only, from Tuesday to Sunday; it is closed on Mondays. Service runs from 19.30, with the last orders around 21.15. According to the regional tourist board, the 2026 season ran from 2 April to 20 October, and the restaurant is now closed for the winter; dates for 2027 have not yet been published. Tables can be booked online from the hotel's website or by telephone.

For a weekend. For a lifetime.