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

20 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


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 16 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 unprecedented culinary parenthesis.

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

Memories of a Riviera turned towards the sea and the morning 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 Vincent Maillard and his team.

The carte
For the duration of the summer and a dream distribution, the menu suggests delightful appetisers, to be shared: marinated fresh amberfish, rock octopus salad, tigelle-San Daniele ham-rocket salad and basil, vitello tonnato, Genovese-style rabbit … followed by a “Rivea salad” crisp to perfection,  sautéed gamberoni baby squid-fennel ravioli, a rock red mullet-tiny spelt and botargo, linguine with clams, spit-roasted chicken with French fries… not to mention the dessert menu and a subtle Tarte Tropezienne.


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 Citterio and Patricia Viel. The slightly retro décor provided by the furniture created by Antonio Citterio, meet with coral, terra cotta and aubergine bayadère textiles. Irregularly stripped booths, bright and contrasting tones blend with the warm lighting in the room and to the large lanterns designed by Antonio Citterio, which punctuate the terrace and reveal all the magic of a dinner in the garden. In this vibrant and refined atmosphere, the arts of the table are soberly tinted in simple shades of blue and white.

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

Chef : Vincent Maillard

Restaurant Manager : Kim Casier-Descours

Sommelier : Victor Bigot

photo du menu






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