Le Vistamar Executive
Cuisine: Gastronomic seafood
Style / Ambiance: After a complete transformation, Le Vistamar reopened in Hôtel Hermitage in September 2010 with a slick interior and new menu.
Chef Joël Garault earned his reputation by emphasizing the joy of fresh locally caught fish, for example the rockfish soup made from fish caught by Gerard Rinaldi, the last of Monaco’s fishing families, or linecaught sea bass grilled in embers, garnished with sweet’n’sour pumpkin or wrapped in salt dough with saffron-flavored tapioca and a dash of pesto. Diners can explore this fresh approach to seafood with à la carte, set or taster menus which culminate in beautiful hot dessert soufflés. There is also the Salon Privé, a secluded dining room that boasts a separate entrance and seating for 12 guests.