Perched atop the rocky cliffside on an enchanting peninsula between Nice and Monaco, this hotel is one of the most secluded and exclusive spots on the Côte d'Azur. Access is via a discreet gate, then a winding path that seems to draw you away from the world. Dining on the terrace here, lulled by the swaying palms of a Mediterranean garden, feels like a rare privilege. Kevin Garcia, former executive chef for Frédéric Anton at Le Jules Verne enhances the blissful experience with his homage to seafood, garden herbs and top-quality locally grown vegetables. His straightforward dishes are forthright in flavour, eschewing ostentation in favour of showcasing remarkable precision and genuine technical flair: raw bonito, sea-sourced condiments, roasted-rice cream and Oscietra caviar; gamberoni prawns, tomato and basil consommé, tarragon prawn-head jus; grilled amberjack, thorny artichoke and barigoule.