Mareluna

This former 17C soap factory is now a luxury hotel with a superb terrace affording panoramic views over the Bay of Cannes, Théoule-sur-Mer, Cap d'Antibes and the Îles de Lérins. Decorated in the Mediterranean style with rattan furniture, its elegant fine dining restaurant is open for dinner only. Having trained at Le Meurice Alain Ducasse restaurant and with Ryuji Teshima at Pages, Italian chef Francesco Fezza cooks up a number of Italian and local ingredients with spirit and creativity. This modern cuisine may be unabashedly Mediterranean, but the recipes are enhanced by little Asian touches: asparagus yuzukosho with ikejime-killed matured yellowtail or Thai consommé with osso buco pasta.

A 1-star restaurant inside a seafront hotel created from a former 17th-century soap factory. Big-view terrace dining above the water, pitched as dinner-only. Chef Francesco Fezza’s cooking threads Italian technique through local ingredients, then sharpens it with Japanese handling and Asian broths and condiments.

Yellowtail (ikejime-treated, matured) Asparagus Yuzukosho Osso buco Mediterranean seafood

Dinner-only fine dining at Château de Théoule, with a terrace looking over the Bay of Cannes. Mediterranean cooking with an Italian base, finished with precise Japanese and broader Asian accents. Representative pairings include asparagus with yuzukosho alongside ikejime-treated, matured yellowtail, plus Thai consommé with osso buco pasta.