The Best Seaside Restaurants
Summer is here—let's head to the beach! Gault&Millau has selected ten restaurants where you can enjoy a meal with a view of the ocean, from the Riviera to the Opal Coast.
Whether you're traveling along the Mediterranean, the Atlantic, or the English Channel, France has no shortage of restaurants where ocean views are paired with exceptional cuisine. Here are ten spots selected by Gault&Millau, from the Basque Country to the Opal Coast, for a meal right by the water—or almost.
La Passagère, an Art Deco setting overlooking the Mediterranean
La Passagère (3 toques), nestled within the iconic Hôtel Belles Rives in Antibes, embodies the elegance of the Riviera in an Art Deco setting overlooking the Mediterranean. From its terrace suspended above the water, the view stretches as far as the eye can see over the Lérins Islands and the shifting reflections of the sea, offering a spectacular backdrop that enhances every moment of the meal. In the kitchen, Chef Aurélien Véquaud creates a culinary experience centered on seafood, which he elevates with a creative and precise approach.
▶ I want to visit La Passagère
Anne de Bretagne: The Sea Is a Constant Presence
The Anne de Bretagne restaurant (4 toques), located in La Plaine-sur-Mer facing the Atlantic Ocean, is an exceptional gourmet destination where the sea is present at every moment of the meal. Set in a setting that opens onto the horizon, with large floor-to-ceiling windows looking directly out onto the ocean and the small port of La Gravette, the restaurant offers cuisine that lives up to its surroundings. Chef Mathieu Guibert creates precise and elegant dishes, rooted in the local terroir of the Pays de Retz.
▶ I want to visit Anne de Bretagne
Le Petit Nice, a benchmark of Marseille’s haute cuisine
Le Petit Nice (4 toques), in Marseille, is a true benchmark of French haute cuisine, housed in an iconic villa overlooking the Mediterranean. Perched above the cliffs of Anse de Maldormé, it offers a spectacular and fully immersive view of the sea. In the kitchen, Gérald Passedat presents a highly personal interpretation of Mediterranean cuisine, working with a wide variety of fish and shellfish sourced from the local coastline.
▶ I want to visit Le Petit Nice
© Richard Haughton
Maju: The Catch of the Day, Set to the Rhythm of the Atlantic Coast
The restaurant Maju (3 toques), located in La Turballe across from the fishing port, offers a gastronomic experience deeply rooted in the marine world, set to the rhythm of the Atlantic coastline. Located just a few steps from the fish market, Chef Julien Baradel naturally focuses on local ingredients and the catch of the day, presenting dishes that are clear, creative, and meticulously prepared. Special mention goes to his work with sauces, which lend the dishes a rich complexity.
▶ I want to visit Maju
Erin, a seafood-inspired bistronomy restaurant facing the island of Groix
Erin (2 toques), in Larmor-Plage, is set in an exceptional coastal setting, facing the vastness of the Atlantic Ocean and the fine sandy beaches of Morbihan. Housed in the historic Les Mouettes hotel, it offers a view of Groix Island, which can be admired from both the bright dining room and the terrace that opens onto the elements. In the kitchen, Nicolas Le Tirrand offers precise, seafood-inspired “bistronomy,” featuring vibrant dishes that appear simple but actually require a great deal of work, particularly in terms of cooking techniques and sauces.
▶ I want to go to Erin
La Vague d’Or, a pinnacle of French gastronomy
La Vague d’Or (5 toques), located within the Cheval Blanc Saint-Tropez hotel, epitomizes the pinnacle of French gastronomy overlooking the Mediterranean. Perched high above Bouillabaisse Beach, it offers a breathtaking view of the bay, bathed in golden light and reflecting the shimmering sea. Chef Arnaud Donckele creates a harmonious blend of land and sea with great sensitivity, where each dish is conceived as a narrative creation. An iconic spot you simply must experience at least once in your lifetime!
▶ I want to visit La Vague d'Or
Grand Hôtel de l’Océan, the iconic destination on the wild coast
The Grand Hôtel de l'Océan (2 toques), in Le Croisic, stands out as an iconic destination on the wild coast. With its dining room opening wide onto the ocean through large floor-to-ceiling windows, the restaurant offers seafood cuisine that pays homage to the local terroir. Seafood platters, premium fish prepared using traditional methods… Everything here is designed to make for a pleasant, unforgettable experience.
▶ I want to visit the Grand Hôtel de l'Océan
Sur Mer: Simple, Authentic Cuisine on the Opal Coast
Sur Mer (2 toques), in Merlimont, offers simple, straightforward cuisine on the Opal Coast. Located just steps from the beach, the restaurant lives in tune with the North Sea—both in its views and in its cuisine. The dishes highlight seafood at its finest: razor clams, mussels, line-caught fish, and shellfish, prepared with understated elegance. The menu changes with each day’s catch, ensuring optimal freshness!
▶ I want to go to Sur Mer
Ostalamer: The Atlantic in All Its Glory
Ostalamer (1 toque) is located on the hills above Saint-Jean-de-Luz and is one of those Basque restaurants where the sea is an integral part of the experience. From the large terrace perched above the coastline, the view takes in the Atlantic in all its breadth. In the kitchen, you’ll discover a generous approach to seafood, featuring grilled fish, shellfish, and other seafood prepared without excessive sophistication.
▶ I want to go to Ostalamer
Le Pily, Cherbourg’s Port Identity
With its two toques, Le Pily in Cherbourg is a gourmet restaurant deeply rooted in the city’s seaport identity. Chef Pierre Marion offers a unique menu that changes with the seasons and daily catches, featuring fish from small-scale fisheries, shellfish from the Cotentin Peninsula, and other seafood specialties. The cooking is spot-on, and the pairings—sometimes daring but always exquisitely refined—result in cuisine that is both indulgent and precise.
▶ I want to go to Le Pily
