Monaco becomes the stage for Michelin stars
| Editorial team
When the new France edition of the Michelin Guide is presented on March 16, 2026, the international gourmet scene will turn its attention to Monaco for the first time. The Principality will host the official ceremony – a first in the history of the restaurant guide. The venue will be the Grimaldi Forum Monaco, organized as part of a joint initiative between the Principality of Monaco and Monte-Carlo Société des Bains de Mer, which is acting as the exclusive partner.
A benchmark for haute cuisine
The choice of Monaco is more than symbolic: the principality has been featured in the guide since 1900 and today boasts the highest density of Michelin stars in the world relative to its size. The Monte-Carlo Société des Bains de Mer (SBM), which brings together restaurants with a total of ten stars, has played a key role in this achievement. Six of its establishments currently hold Michelin stars and help shape the culinary profile of the destination.
Mediterranean icon with three stars
At the top of the list is Le Louis XV – Alain Ducasse at the Hôtel de Paris Monte-Carlo in the legendary Hôtel de Paris Monte-Carlo. For years, it has been one of the most consistent greats in international haute cuisine. Three stars honor a cuisine that focuses on the Mediterranean terroir. The restaurant was shaped by Alain Ducasse, and Emmanuel Pilon has been in charge of the kitchen since 2022. His style is precise and product-focused. Producers from the Riviera are just as much a part of the focus as a wine list of European standing, curated by head sommelier Hélène Tessera. Sandro Micheli's desserts emphasize clarity over opulence.
Older and younger two-star restaurants
The Blue Bay Marcel Ravin at the Monte-Carlo Bay Hotel & Resort has two stars. Here, chef Marcel Ravin combines his Caribbean origins with Mediterranean ingredients. Spices, herbs, and plant-based elements play a key role, with products sourced from the hotel's own garden. The cuisine is seasonal and personally influenced. The concept is complemented by “La Table de Marcel,” an area for experimental menu formats. Floriane Grand is responsible for the pâtisserie.
Opened in July 2024, L'Abysse Monte-Carlo at the Hôtel Hermitage Monte-Carlo was awarded two stars just eight months later, becoming Monaco's first Japanese restaurant in this league. Behind the concept are Yannick Alléno and sushi master Naoki Kikuchi. Together, they combine Japanese sushi tradition with French precision. The omakase menus are strictly based on seasonality and product quality.
Casual elegance and Riviera cuisine
Also located in the Hôtel Hermitage is the Michelin-starred Pavyllon Monte-Carlo, also under the direction of Yannick Alléno. The concept is “fine dining without the formality” – sophisticated cuisine without rigid rituals. Modern techniques and a plant-based focus characterize the menu.
The eighth floor of the Hôtel de Paris is home to Le Grill, also awarded one Michelin star. With views stretching as far as the Italian coast, the restaurant focuses on Mediterranean classics and seasonal produce. Executive Chef Dominique Lory and Julien Lasseaux offer a modern and clearly structured interpretation of Riviera cuisine, accompanied by a carefully curated wine selection from Head Sommelier Mathias Negro.
The sextet is completed by Elsa at Monte-Carlo Beach. Here, Marcel Ravin and Domenico D'Antonio pursue the concept of a “marine garden,” which treats seafood and plant-based ingredients equally. Sustainability, certified fishing, and close cooperation with regional producers define the restaurant's philosophy.
Our conclusion
The 2026 Michelin ceremony will put Monaco in the international spotlight as a culinary stronghold. The Monte-Carlo Société des Bains de Mer is a prime example of this development: ten stars under one roof are not only a prestigious achievement, but also an expression of continuously growing gastronomy. Monaco is thus consolidating its reputation as a global benchmark for haute cuisine.
© Fabbio Galatioto
