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Opinions about our restaurant in Port-Vendres in guidebooks and the press

Guide
THE GUIDE MICHELIN
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Guide
THE GUIDE GAULT & MILLAU
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Guide
THE GUIDE CHAMPÉRARD
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Press
Le Figaro (2009)
Press
La semaine du Roussillon ( 2011 )
Press
Ouillade ( 2011 )
Press
Ouillade ( 2013 )
Press
La Meuse ( 2014 )
Press
L'indépendant ( 2015 )
Press
La semaine du Roussillon ( 2015 )
Guide
THE GUIDE MICHELIN
A terrace in the shade of a cedar of Lebanon with a superb view of the port and the sea, widely-spaced tables and a pretty setting, invite you to discover modern, well-prepared cuisine.

The gardens are calling out to you!
Guide
THE GUIDE GAULT & MILLAU
The view over the port is a considerable advantage for the hotel's restaurant, along with the magnificent cedar tree  in the grounds filled with a Mediterranean vegetation.

Xavier Mahaux makes the most of the situation most convincingly, by staging a good range of menus and by providing a relatively novel cuisine based on products from the terroir: Vegetable terrine with prawn consommé, a fricassée of filet of sea bass, courgette and  sundried cherry tomatoes, the small fishing catch of Port‑Vendres.
Guide
THE GUIDE CHAMPÉRARD
A swimming pool, palm trees to stir the air, cool rooms with beds with white eiderdowns, some of them overlooking the sea, an old Lebanese cedar tree which gave its name to the establishment and the pleasant ochre-cloured house which guests to forget the nearby road.

In the summer of 2012 the chef arrived, giving a new impulse to the basics, shortening cooking times, using juices rather than the  sauces which sit heavy on the stomach and hips and putting his heart into the presentation of his recipes on their black or white plates. The cheese board is a great success and goes well with his personal bread and the welcome and service are as good as the weather in Port‑Vendres: perfect.
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