Flying high after a series of impressive results at the most recent Guide Michelin France 2025 ceremony, Monaco’s gastronomic scene is going from strength to strength.
The French Riviera has long been a gourmand’s paradise, bejewelled with Michelin-starred restaurants—from the azure-tinged coast up to perched medieval villages like Eze. And while it is hardly under the radar as far as gastronomic hubs go, right now epicureans’ sights are firmly set on Monaco, which picked up an impressive number of awards at the Guide Michelin France 2025 ceremony, held on March 31st in Metz.
True to form, Monte-Carlo Société des Bains de Mer continues to set the standard, now with a European-best 10 stars. Just eight months after opening in July 2024, L’Abysse Monte-Carlo, its temple to the art of sushi headed up by chef Yannick Alléno and sushi master Yasunari Okazaki at Hôtel Hermitage Monte-Carlo, was awarded with two stars.
Sushi shrine L’Abysse Monte-Carlo.
Here, all fish is sourced locally and responsibly, and caught according to their reproduction cycles in order to protect the different species. As such, working with spring, summer, autumn and winter fish, Okazaki changes the menu in line with the seasons and catches, yet each dish is always a delight.
Elsewhere, Elsa at Monte-Carlo Beach picked up a star one year after the arrival of chefs Marcel Ravin and Domenico D’Antonio at the restaurant’s helm. Inspired by the glamour of the 1930s, its new unique “marine garden” concept culminates in inventive dishes like Piedmont squab with morels, squid ink, càuda sauce and herbaceous plin ravioli; red mullet cooked on a stone, with a consommé of roasted heads; and, for dessert, floating island cracker with sea lettuce and spirulina, and frosted Menton lemon.
Chefs Floriane Grand [left] and Marcel Ravin
The icing on the proverbial cake, Blue Bay Marcel Ravin at Monte- Carlo Bay Hotel & Resort, received the Passion Dessert 2025 prize—an award which showcases pastry chefs who make a significant contribution to the industry. In this case, it was Floriane Grand who wowed the judges. Similar to Ravin, she draws inspiration from the garden, aromatic herbs and the seasons, weaving a unique link with the Caribbean through their creations.
If ever there was a time to book a table in Monaco, it’s now, as with each season, chefs continue to push boundaries, honouring the past while carving bold new paths to the future. The latest Michelin triumphs only confirm what insiders have long known: Monaco is not just keeping pace with the global food scene—it’s leading it.
