Louroc, Hôtel du Cap-Eden-Roc – a Michelin star at the tip of the Cap

At the very end of the Cap d'Antibes, where the road runs out among the pines, stands the hotel that invented the Riviera summer. The Hôtel du Cap-Eden-Roc opened in the nineteenth century, drew Picasso, Chagall and Scott Fitzgerald in the years when the coast first learned to swim in July, and has gone on drawing the world ever since; today the MICHELIN Guide gives it three Keys, its highest distinction for hotels. Louroc is its gastronomic restaurant, the table that takes over in the evening once the long lunches are done. In 2026 it was awarded a Michelin star. The inspectors praise the attentive service, a breathtaking view over the Mediterranean and the talent of chef Sébastien Broda – and they single out the pastry as a particular pleasure. This is the dinner that makes the whole estate make sense.

Here is the setting, the kitchen, the larder and how to plan an evening at the tip of the Cap.

01The hotel at the end of the road

The approach is part of the experience. The white façade of the hotel stands at the top of its park, and from it the Grande Allée runs down between the pines to the Eden-Roc pavilion and the sea, where the rocks drop into deep blue water and the saltwater pool is cut into the shore. Walk down at dusk, before dinner, and you will understand why generations of writers, painters and film stars have treated this as the most glamorous few hectares on the coast.

02The chef

Sébastien Broda is the hotel's executive chef, overseeing every table on the estate, and Louroc is where his cooking is at its most personal. It is Mediterranean and coherent: dishes built around what the producers bring in, rather than luxury for its own sake. The chef speaks of long ties with the people who supply him and of a light touch with whole, natural ingredients.

Insider tip

Dinner in season; book direct with the restaurant.

03What the kitchen buys

The larder is a statement in itself. The vegetables come only from local market gardeners, the fish from small-scale fisheries, and the meat is sourced to the kitchen's own specification. Much of the tableware is made by Provençal artisans, which tells you a good deal about the spirit of the place: this is a table rooted in the land around it, not one flown in from elsewhere.

04What to order

The menu follows the gardens and the fishermen, so let the kitchen lead and take whatever the sea has brought in that day. Save room above all for dessert: the MICHELIN inspectors name the pastry as one of Louroc's particular pleasures, and it is the course people talk about afterwards.

05Before and after

The estate has other tables for the rest of your day. By day, the Eden-Roc Restaurant serves breakfast and long lunches above the rocks, and The Grill, by the saltwater pool, runs from noon until late with grilled lobster and a sushi counter. Louroc is the evening's crown.

06When to go

Louroc is a special-occasion dinner: the MICHELIN Guide places it at the very top of its price scale. The hotel is seasonal – in 2026 its restaurants closed for the winter in mid-October – so check the new season's dates before you plan. Book directly with the restaurant, which manages its own reservations, and arrive early enough to walk the park.

For a weekend. For a lifetime.