Monte-Carlo Restaurants

When we went there it was very empty. After 9 pm people started to come and they were like they had known each other very well, so I thought that it was very cool and famous. The waiter was wearing a black hat (it was cool too:-).

Favorite Dish: I tried Cod with special sauce and a salad. The salad was mainly roca and on top of rocas a round apple slice ,on top of the apple slice a very nice cottage cheese. I suggest this :-).

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Le Louis XV-Alain Ducasse - HOTEL DE PARIS

Le Louis XV is the finest restaurant in Monte Carlo. It is managed by World renowned chef Alain Ducasse, and is heralded as the top sixth restaurant in the world. I have dined at many of his restaurants (Paris, DC, NYC) and this is by far the finest. TIP: Not for the budget conscious. It may be a little extravagant for a meal (100 € main course, realistically 250 € for the entire meal (à la carte) depending on the wine pairing) but is truly a treat for even the most discriminating gastronomes. I do not know if it is the service, the ambiance, the perfectly chilled pink champagne, or the meal itself, but it is certainly a most memorable culinary event. Great way to start and evening!

Open daily from Thursday to Monday,
Tel : (377) 98 06 88 64

After a meal at Pulcinella, I noticed this restaurant as I was walking back to the hotel. It looks more upscale. I wondered. The following day, I decided to come over here for lunch. I was right. The food was better. I had tuna tartare to start. Mmmm, it was good. For the main course, I had pappardella with ground veal. It was delicious. Glad I stumbled upon this joint. Gave it a 9+.

On a cold December day I was scouting for a restaurant for dinner. Not an easy task since it is off-season and a lot of restaurants were either closed for the holidays or just open for lunch. On a pedestrian street near the port, I checked out the menu posted outside this joint and were surprised to see a full house. My proprietary 'table cloth' indicator tell me it is a 'go'. The food was decent. I had the duck breast which was pretty good (not the most tender cut!). Unfortunately just about everyone smoked and the ventilation went from bad to worse. I turned to the table next to me and stroked up a conversation with the two ladies who lit up one after another (Bonjour, Isabelle and Dominic). They are actually head nurses from a local hospital. Should they know better about the health risk in smoking? They went on to tell me why they like Bill Clinton so much but think George W is such a jerk. Interesting,.... I forgot to check with them if Jerry Lewis is still as popular as ever! :0)) My overall rating for this joint: 8 1/2!!

Luca at Port Palace Hotel recommended this restaurant to me. It is located just a few doors down from Hotel Mirabeau. But from Port Palace, it was a 20-min. walk in a brisk winter evening. I had scaloppina milanese. It was quite a big portion. The dining room was filled with cigarette smoke. I was a lone diner and my table was right next to the door to the restroom. :(( Overall, I gave this joint a 9. Good Italian food but nothing fancy.

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Since I was staying at Hotel Port Palace for 4 nights, I decided to give their restaurant a try. It wasn't very crowded for the evening after Christmas (2004). I got a table facing the port. As you can see from my photos, the presentation of the food was quite good. The service was a bit slow though. A glass of champagne will set you back 17 euro. I will give it a 9. Not bad.

If you want a good cheap lunch in Monte Carlo and you know the Grand Prix circuit, come down the hill from the tunnel to the chicane and just there, on the left, will be a great mobile cafe with lots of tables and chairs beside some very expensive yachts. Cheap eating in a great location.

Favorite Dish: Croc Madame

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Only a five minute walk from our hotel "Le Méridien", a perfect solution to taste local products, wines, this all in a unique atmosphere, guests and people from the Belgian Press

Favorite Dish: As a starter :
Crunching vegetables salad, pieces of crab with green apple and its black balsamic vinegar
Main dish :
Mustard lamb loin, rosemary and crystallized tomatoes
Dessert :
Grand Marnier ice cream, grapefruit velvety
Coffees and sweets