Mareluna
Théoule-sur-Mer, France
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Mareluna in Théoule-sur-Mer:
1. Former 17th Century Soap Factory Turned Luxury Dining Venue
Mareluna is housed in a historic building that was once a 17th-century soap factory, now transformed into a luxury hotel with a superb terrace offering panoramic views of the Bay of Cannes, Théoule-sur-Mer, Cap d'Antibes, and the Îles de Lérins. This blend of history and elegance creates a unique dining atmosphere.
2. Fusion of Mediterranean, Italian, and Asian Culinary Influences
Chef Francesco Fezza, trained at prestigious kitchens like Le Meurice Alain Ducasse and Pages, combines Italian and local Mediterranean ingredients with subtle Asian touches. Examples include dishes like asparagus yuzukosho with ikejime-killed matured yellowtail and Thai consommé with osso buco pasta, showcasing an unconventional fusion approach.
3. Gastronomic Experience as a "Symphony of the Senses"
The menu at Mareluna is described as a perfectly executed score, an ode to Mediterranean and local flavors with dishes such as Squid Tagliatelle, Carabineros Prawns, and Aged Seriola. The restaurant emphasizes precision in the marriage of flavors and respect for the ingredients, aiming to create a refined sensory experience that blends Italian, French, and Japanese culinary traditions.
Ingredient Stars
From Visitor Experiences
The most honored and signature ingredients at the Michelin-starred restaurant Mareluna in Théoule-sur-Mer reflect a refined Mediterranean culinary philosophy with Italian, French, and Japanese influences. Key ingredients include:
Carabineros Prawns: These prized, richly flavored prawns are featured prominently, such as in the Squid Tagliatelle dish, showcasing the chef's mastery of seafood and Mediterranean flavors.
Aged Seriola (Yellowtail): The use of matured yellowtail, prepared with Japanese ikejime technique, highlights the fusion of Mediterranean and Asian culinary traditions, often paired with ingredients like asparagus yuzukosho for a unique flavor profile.
Squid Tagliatelle: While not a single ingredient, this dish emphasizes fresh squid crafted into pasta, symbolizing the restaurant's innovative approach to seafood and pasta, blending Italian and local influences.
Osso Buco Pasta: This ingredient reflects the creative use of traditional Italian elements reimagined with Asian touches, such as in a Thai consommé, illustrating the chef's inventive cross-cultural cuisine.
Asparagus Yuzukosho: A condiment combining Mediterranean asparagus with Japanese yuzu and chili paste, used to enhance dishes like the yellowtail, representing the restaurant's signature blend of flavors.
These ingredients are significant as they embody Mareluna's philosophy of marrying Mediterranean freshness with Asian precision and creativity, respecting seasonal and local produce while delivering a sophisticated, multi-cultural dining experience.