Fine cuisine

perpetually
reinterpreted

Fine cuisine

perpetually
reinterpreted

Fine cuisine

perpetually
reinterpreted

Fine cuisine

perpetually
reinterpreted

Made with the greatest care

Using the best local produce

1- The restaurant
Whether it’s overlooking the ocean on the Landes pine terrace or in the stylishly designed dining room, you won’t miss out on the magnificent sea view. You will enjoy lunch and evening a different menu each day and elaborated according to the arrival of the fish market and markets.

2- The chef
A communicative enthusiasm, energy to spare, brimming with ideas and eyes full of stars: Christopher Mamelin, young chef on the globe-trotter course - Denmark, Norway, Finland, Sweden - having made his weapons in London, in Scotland, in Switzerland and then in the restaurant Mulligan, in Mooslargue, reserves a thousand and one surprises for the taste buds and the eyes. Here, everything is homemade, even bread with the locavore as the watchword.

3- In the dining room or on the oceanfront terrace
Both in the dining room and on the terrace, the decor, as well as the food’s presentation, have the refinement of a 4-star hotel. The hardest part will be choosing between the gentle sea spray or the dining room’s contemporary atmosphere.

Ocean etiquette

Fish and shellfish in the spotlight

4- The food
The conviviality of market cuisine combined with the refinement of a bistronomic restaurant is what the Grand Hôtel de La Plage provides. The cuisine especially focuses on local produce and seafood.

5- The menu
Renewed every day, the menu changes with the arrival of fish and market products rigorously selected by our chef Christopher Mamelin. 2 menus are offered, return from the market for lunch and return from the beach in the evening. Our seafood platter for lunch or dinner completes the offer of our bistronomic restaurant.
> See the menu

“Seafood-based cuisine”

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