Monte-Carlo Bay - Lagon

The lagoon gardens: a heavenly hideaway

Published on November 27, 2018Updated on June 19, 2023

The Monte-Carlo Bay Hotel & Resort is one of the Principality’s most successful hotels. A real “green lung” of the Larvotto district, the lagoon’s magnificent gardens cover 4 hectares of land and offer an exotic hideaway far from Monaco’s buzzing city centre.  

An ode to wellbeing 

Like a well-tended treasure trove, the lagoon’s gardens are bursting with riches to admire as you stroll across the bridges dotted around the area, which is devoted to wellbeing, letting go and the beauty of nature. You need only jump in the pool–heated to 29°C all year round–to discover this to be true. Sheltered by a majestic glass canopy, it extends outwards and transforms into the lagoon…swimmers will find themselves in a sea stretching towards the horizon, bathed in incredible light.  


Exceptional biodiversity 

Designed by landscape artist Jean Mus, an abundance of plants takes pride of place in the space, which is home to almost 1,500 different species. With palm, olive, cypress and orange trees, as well as cacti, fragrances flood the senses all year round, highlighting the biodiversity here from all around the world.

Lagon Monte-Carlo Bay Hotel and Resort

A must !  

Sea Bay provides a gateway straight to the Mediterranean Sea, and the Larvotto nature reserve that awaits you during the summer months. The promise of a few lengths in such an unspoilt setting, where you’re occasionally joined by seahorses, groupers, sea plants, and more...followed by a spot of lazy sunbathing or sampling the cuisine by Marcel Ravin on one of the ten sun beds. Just there, by the sea. In paradise.   


A well-kept little secret   

The cherry on the cake is that the gardens of the Monte-Carlo Bay Hotel & Resort hide an organic kitchen garden that is maintained by the Terre de Monaco start-up and its creator, Jessica Sbaraglia, who work closely with chef Marcel Ravin. You might even be lucky enough to spot the Michelin-starred chef in his little vegetable patch, gathering seasonal herbs and produce for the dishes at the Blue Bay restaurant. Fifty metres from ground to plate! 

Sea Bay Monte-Carlo Bay Hotel and Resort

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