Le Vistamar is a restaurant at the Hôtel Hermitage Monte-Carlo
Lunch: Open Mondays through Fridays from 12 pm to 2 pm Dinner: 7 days a week, 7.30 pm to 10 pm
- Sea view
- Valet parking/parking
- Mediterranean cuisine
- Food that's meant to be shared
At the Vistamar* restaurant, wellness and gastronomy go hand in hand, and Chef Witz offers a gourmet menu that is both healthy and bursting with flavour for the refined palate. The restaurant features dishes for sharing and tasting for lunch and dinner on one of Monaco’s most stunning terraces.
Appreciation for the finest quality products... the chef unveils a symphony of Mediterranean flavours and aromas. The products used at the Vistamar* are sourced from Riviera farmers and suppliers who are our trusted partners. Season after season, the best fruits that nature has to offer are prepared and fine-tuned here with a generous mind and heart and accompanied by just the right seasoning. Authentic, healthy, and entirely dedicated to regional vegetables, the menu is inspired by the chef’s motto: “Eating well, looking good”.
Sharing makes it taste even better... Mediterranean sole and Chateaubriand steak cooked over a wooden fire are just two examples of dishes for sharing offered at the Vistamar for added enjoyment.
Sommeliers, cooks and restaurant staff all play a role in maximising your experience in the elegant and friendly atmosphere of the Vistamar*.
Chic & intimate... The Vistamar* offers refined lunch options in a modern setting filled with natural light. For dinner, beautiful Monaco evenings offer the possibility of an idyllic repast on the terrace as you contemplate the gorgeous view of the Port and the Rock. You’ll love the outdoor area overlooking the Mediterranean, now and always...
29th March 2016 - The Hôtel Hermitage Monte-Carlo appointed Benoît Witz its Executive Chef. Born in Alsace, France, Benoît Witz now passionately interprets cuisine from the South of France and is set to take over the reins of the Michelin star restaurant Le Vistamar.
Witz started his career in the 80s as a Commis Chef at Paul Bocuse’s restaurant in Lyon. Shortly after his time there he pursued work at Pré Catelan in Paris before becoming a founding member of the Louis XV – Alain Ducasse à l’Hôtel de Paris in 1987. He spent three years getting to know and eventually falling in love with this intricate yet essential cuisine.He continued his apprenticeship at the Résidence de La Pinède in Saint-Tropez, and then at Lucien Barrière’s Restaurant in Menton before returning to the Louis XV – Alain Ducasse à l’Hôtel de Paris from 1993 to 1995.
After spending a year as a Sous-chef at Le Vallon de Valrugues in Saint-Rémy de Provence, Alain Ducasse appointed Witz to the position of Chef at the Bastide de Moustiers in 1996, where he stayed for the next four years. For the reopening of the Hostellerie de l’Abbaye de la Celle in 1999, Witz, the heart and soul of the restaurant, used his skilled technique to bring in a unique sunny styled cuisine. The restaurant was rewarded with a Michelin star in 2006 and has held the title since.