Château Eza
Èze, France
⭐1 Star
The Experience
From Michelin Guide
Be prepared for a magical setting – a dazzling panoramic view, variations in the landscape below, mountains plunging into the Mediterranean. But this does not eclipse the cuisine of Justin Schmitt! This chef, who is no stranger to working in the finest restaurants, is a dab hand at cooking up modern cuisine with personality, such as octopus roasted with satay, creamy corn and smoked whisky, or John Dory, courgette flowers, prawns and verbena. The desserts are on a par and the view from the terrace is breathtaking!
Unique Things
From Visitor Experiences
Exclusive Dining Experiences with Private Balconies and Wine Cave: Château Eza offers guests the option to dine in an exclusive dining room, on private balconies with breathtaking views of Saint-Jean-Cap-Ferrat, or even in the Wine Cave, providing a uniquely intimate and luxurious culinary setting beyond the typical restaurant space.
Storybook Castle Ambiance with Period Elegance and Modern Style: The restaurant is housed within a historic castle featuring exposed stone walls, old castle doors, and crackling fires, blending period elegance with modern style. This setting creates a fairytale-like atmosphere that complements the Michelin-starred dining experience and offers panoramic views of the Mediterranean from a French-style terrace.
Small Boutique Hotel with Only 14 Rooms Enhancing Personalized Service: Château Eza is not just a restaurant but part of a small luxury hotel with only 14 rooms and suites, many with private balconies overlooking the Mediterranean. This exclusivity allows for highly personalized guest care and makes the Michelin-starred restaurant part of a unique romantic getaway experience in the heart of Èze village.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Château Eza in Èze include:
Shellfish and seafood: Ingredients like roasted octopus, John Dory, and shellfish are central, reflecting the Mediterranean coastal location. These are often paired with vibrant, fresh flavors such as citrus oil and yuzu zest to highlight their natural iodine and freshness.
Vanilla: Used in innovative ways, such as with mackerel and kohlrabi cabbage, vanilla adds a subtle sweetness and aromatic complexity that balances stronger flavors.
Nori seaweed: Incorporated to bring an umami depth and a connection to the sea, complementing dishes like mackerel with cabbage milk and buckwheat tea.
Herbs and citrus elements: Lemon, verbena, and other herbs are used to add brightness and freshness, enhancing seafood dishes and creating vibrant flavor contrasts.
Root vegetables and seasonal produce: Local, seasonal vegetables such as kohlrabi cabbage and garden vegetables from Provence are used to create authentic, balanced dishes that dialogue with the land.
These ingredients are significant as they embody the restaurant's philosophy of celebrating Mediterranean diversity, combining land and sea, tradition and modernity, and emphasizing freshness, seasonality, and refined flavor balance in signature dishes. For example, the roasted octopus with satay, creamy corn, and smoked whisky showcases a creative blend of flavors, while the mackerel with vanilla and nori seaweed highlights unusual but harmonious ingredient pairings.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Gourmand (6 courses): €180
- Céleste (7 courses): €220
- Château Eza (8 courses): €250
A La Carte
- Blue Lobster: €95
- Magret de Canard: €55