3 Exceptional Hotels for a Different Kind of Mediterranean Experience

La Réserve de Beaulieu

Perched on the Mediterranean, between the Saint-Jean-Cap-Ferrat peninsula and the small port of Beaulieu-sur-Mer, this legendary hotel on the French Riviera continues to reinvent itself under the guidance of its owners, Jean-Claude and Nicole Delion, who are on hand every day and attentive to every detail, taking advantage of the winter months to enhance and refine the elegance of their treasure. In the warmer months, the portraits of royalty who have visited here since the 19th century (Empress Sissi, the Tsar of Russia, Queen Victoria) and the guest books filled with illustrious signatures from the worlds of film and literature shine once again, just like the salons, the bar, the patio, and its flower-filled garden with its soft, soothing hues.

As for the views of the Mediterranean, they heighten this sense of exclusivity—a place all to yourself and a private rendezvous with the sea. The thirty-nine rooms and suites—to which two private villas and a garden pavilion have recently been added—form a collection of luminous sanctuaries. At breakfast, on the terrace bordered by the iconic white balustrade, the sea appears shimmering and almost cinematic. Further down, by the pool, the umbrellas and lounge chairs are being set out, while the Spa by La Prairie offers guests the chance to discover the brand’s latest innovations. The 10-by-20-meter pool, with dishes from the summer restaurant Le Vent Debout served all around it, feels like an invitation to sit down to a meal, nestled between the two shades of blue water. From Caesar and Nissarde salads to artichoke ravioli and chilled Niçoise salad, and blue lobster shelled with carrots and refreshed with combawa, the cuisine balances classic hospitality dishes with offerings rooted in the local terroir.

Come evening, whether indoors or on the terrace, the Restaurant des Rois (17/20 – 4 T) offers a sparkling ballet of seafood and vegetable flavors that venture into new territory with precision. Chef Julien Roucheteau, who arrived seven years ago with his blue, white, and red “Meilleur Ouvrier de France” badge and a career spent primarily in Paris, takes pleasure in exploring the surrounding area. He never ceases to marvel at the connections with the fishermen who bring in tuna and swordfish, as well as the proximity to the producers of the Nice 21 Paysans association. The dishes reflect this curiosity and these shared passions. Ravioli with fennel (grown just a few kilometers away and, according to the chef, incomparable), caviar, and cockles; flame-seared red mullet fillet served with a fish bone consommé infused with olive pits (supplied by a neighboring producer). Each dish is accompanied by thoughtful gestures and charming remarks in the dining room, a spoonful of rich sabayon, and a pour of an elixir—always with a hint of acidity that Julien Roucheteau brings from his years at La Table du Lancaster in Paris with chef Michel Troisgros. Simple luxury, and above all, a dedication to the guests—the Delions ensure this, and it shows. General Manager Estelle Wicky, who has long stood by their side, radiates this spirit throughout the entire hotel. The staff are loyal because they’re committed to this drive to excel—and so are the guests… How could it be otherwise when everything is done to delight every guest who steps into La Réserve?