Avenue Maréchal Foch
83990 Saint-Tropez, France

To book a table, please dial the following phone number:

+33 (0) 4 94 56 68 20



Hôtel Byblos

Avenue Maréchal Foch
83990 Saint-Tropez, France

Tel. +33 (0) 4 94 56 68 20
Fax. +33 (0) 4 94 56 68 01



In detail


Dinner : from 8 pm to 0.30 am
During the week, the restaurant is open from 8 pm to 11.30 pm
Fridays and Saturdays, and every night in July and August from 8 pm to 0.30 am.  


Open all week for dinner. 


Opening scheduled from April 22 to October 25, 2015


Valet throughout the season at the main entrance of the hotel. 

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in praise of simplicity between land and Sea

From April to October, Saint-Tropez enjoys an unprecedentedculinary parenthesis.

 Spoon at Byblos is followed by Rivea at Byblos SaintTropez. An establishment drenched in sun, just like Alain Ducasse so loves. For 25 years,his quest for the just produce has revealedall the strengthand richness of Mediterranean cuisine.It is this freshness and immediacy that he wishes to impart, in a festive and refined manner, to the brand-newtable at the Hotel Byblos.

Memories of a Riviera turned towards the sea and themorning dew, this abundant and generous nature invites itself to the market in the early morning, expressing itself with flair through the talented hands of chef VincentMaillard and his team.

The carte
For the duration of the summer and a dream distribution, the menu suggests delightful appetisers, to be shared: caponata, rock octopus salad, sardines comfit in basil, chick pea and sheep curd soup, vitello tonnato, mari-nated sea bream… followed by a “Rivea salad” crisp to perfection, swordfish steak and panisses, sautéed gamberoni and vegetables, a John Dory just the way we like it on the Riviera, hand-made pasta with clams, golden-brown poultry and vegetable cocottes…not to mention the dessert menu and a subtle Tarte Tropezienne accompanied by a citrus zest jus…


The ambiance
The combination of French and Italian cultures that are expressed in the kitchen are found in the interior and exteriors of the restaurant, created by the Italian multi-disciplinary design practice of Antonio Citterioand Patricia Viel. The slightly retro décor provided by the furniture createdby Antonio Citterio, meet with coral, terra cotta and aubergine bayadère textiles. Irregularly stripped booths, bright and contrasting tones blend with the warmlighting in the room and to the large lanterns designedby Antonio Citterio, which punctuate the terrace andreveal all the magic of a dinner in the garden. In this vibrant and refined atmosphere, the artsof the table are soberly tinted in simple shades of blueand white.

Close to the Place des Lices, with only the sweetnessof life as heritage, each moment is special.

Chef : Vincent Maillard

Restaurant Manager : Julien Bidault

Sommelier : Victor Bigot

photo du menu






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