Louroc Restaurant

One Star Michelin

Sébastien Broda has created a menu that expresses an authentic dialog between the Mediterranean and Provence for the hotel’s gastronomic restaurant. The two territories meld in a cuisine that is close to nature, drawn directly from the source.

Our chef has created a bespoke dining experience in close collaboration with local artisans and working hand-in-hand with the region’s best producers, glorifying their refined ingredients in every dish. His culinary creativity reveals the authenticity of rare products and is guided by the endless pursuit of extraordinary flavor. Louroc promises an unforgettable dinner with sunset views over the Mediterranean.

For lunch, welcome to Eden-Roc Restaurant.

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Practical information

Opening season


From April 19 to October 20, 2024


Reservations available for non-residents.

Opening hours


From 7.30pm to 10pm

Dress code:

Please be informed that dress code is formal. For dinner men are required to wear a long sleeved shirt, long trousers and closed shoes.

Ocean conservation:

We are pleased to inform you that all our bars and restaurants only use biodegradable cane sugar straws.

Forest conservation:

Partner of the National Forests Office (ONF), Hotel du Cap-Eden-Roc participates in the planting of trees in the Provence-Alpes-Côte d'Azur region to fight against global warming.


+33 (0)4 93 61 56 63


Boulevard JF Kennedy, BP 29 - 06601 - Antibes Cedex

An artistic approach to contemporary gastronomy

Contemporary nostalgia

"In designing for Louroc Restaurant, we were influenced by the knowledge that this is an historic rendezvous site. Many notable guests have dined at these tables, and countless legendary encounters have occurred here. Our designs therefore do not seek to erase the past, but to honour it and explore it further. We have maintained the original arches as a nod to tradition but proposed a refreshed look with the introduction of bespoke contemporary furniture.’" Patricia Anastassiadis, Architect and Designer

A unique dining experience

“In designing our menu with Chef Eric Frechon, we wanted to start our journey on the Provençal plateau with its bountiful farms, orchards and vineyards, and land close to the water to explore the local fish and seafood,” Sébastien Broda, Louroc Restaurant Chef.

A unique dining experience

Louroc’s dessert menu presents pure flavours in refined combinations. Head Pastry Chef Lilian Bonnefoi waxes eloquent about the “Carros and Mara des Bois strawberry tartare, enrobed in a meringue shell like a Pavlova, seasoned with pan masala for a sour touch that is softened by whipped cream made with fresh yogurt.”

Culinary creativity

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