Nicolas, Jean-Luc, Olivier and Guiseppe © AA

A beautiful seaside table that is changing: Alain Angenost, our correspondent on the Côte d'Azur, always on the bridge, tells you everything …

The Monaco side terrace © AA

Placed in line of sight on the big blue at the point of the port of Cap d'Ail, in place of a fishermen's cabin, A'Trego and its night-club dominate the rocks cradled by the waves. Philippe Stark signed the design in a spirit of sharing and conviviality with terraces overlooking the Mediterranean adding more charm to the place.

Wolf ceviche in carpaccio © AA

The novelty? The dynamism brought by Jean-Luc Renaud who attracts with fidelity a clientele usually vaporous. Coming from a long line of restaurants, this former Club Méd 'passed by the audiovisual production manages meticulously his teams, but always with benevolence. In the kitchen, we find the very serious chef antioisoise Nicolas Brunet. Past Jacques Chibois at Gray d'Albion, Bruno Oger at the Majestic, Thierry Grattarola at the Belles Rives and the Vieux Murs, this last one crowns the kitchens with going.

Burrata 300gr, color tomatoes, avocados and artichokes © AA

In a context of brewery classy service, relaxed lunch, and directed by Olivier Dogliani, the sage Nicolas signs with his second Guiseppe Cafaro a delightful Mediterranean cuisine, relieved, precise, generous. Tuna tataki, raw vegetables, marina soya, ginger, wolf ceviche in carpaccio or to share, solid burrata of 300 grams, with its colored tomatoes, avocado and crystallized artichokes make the taste buds travel.

Friday's aioli © AA

The Friday aioli is a monument to seize. And the Iberian pig pluma cooked in Josper wood oven, accompanied by a gravy with meat juice, also makes a beautiful thing. In dessert, we enjoy homemade pastries including cheese cake and sneaker. The last asset, taken by Jean-Luc from his sleeve: the opening of a superb peeling bench offering a wide choice of seafood including special Gillardeau. What appeal more even regulars and passing customers who benefit from free valet parking.

Iberian pig pluma © AA


Port of Cap d'Ail

06320 Cap d'Ail

Such. 04 93 28 58 22

Menus: 19 € (lunch formula), 48 €, 68 €.

Map : 70 €

Times : 11h30-23h30

Weekly closing. : Open every day


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