Les Oliviers - Thalazur Bandol Ile Rousse

83150 BANDOL
13/20
 Chef's Restaurant
SHARE SHARE
BOOK
Chef
Martin Féragus
Cooking
French | Mediterranean
Services
Accomodation | Private Parking | Valet parking
Style
With family | With friends
Budget (€)
Indicative price per person (excl. drinks)
90 to 240

Gault&Millau's review 2026

Everyone in Bandol is hoping this time will be the charm. After all, this hotel has long been one of the town's chic spots, deserving of top-class dining. Numerous chefs have expressed themselves here, without always convincing, and we'd like to believe that Martin Féragus, now at the helm, will give the necessary impetus to this institution where the cumbersome aspects have not totally disappeared. The well-trained chef (with Marx and Briffard in particular) has mastered his subject, proposing a range of formulas depending on the number of courses, in this elegant room overlooking the Renécros cove. The menu is broad and normally expensive, without going overboard with luxury products. Foie gras sits happily alongside sardines, lean meats are marinated in shellfish and saffron with butternut, and Miéral squab is accompanied by sweet chard and abatis stuffing. Well-crafted desserts by Fleur Féragus, including Nicolas Berger's chocolate with mandarin and tagetes. Extensive cellar, with a good selection of Bandol wines, at logically high prices.
Opening hours

OPENING HOURS

  • MON
  • TUE
  • WED
  • THUR
  • FRI
  • SAT
  • SUN
People
  • Martin Féragus
    Martin Féragus Chef
    Martin Féragus Martin Féragus Chef
  • Fleur Féragus
    Fleur Féragus Pastry Chef
    Fleur Féragus Fleur Féragus Pastry Chef