The story
es/pacìo, at 201 Nouveau Port des Lecques in Saint-Cyr-sur-Mer, is a modern cuisine bistro that earned a Michelin Recommended mention in 2026. Le Fooding also lists the restaurant that year.
Bastien Cathala leads the kitchen, with Florian Vera and Emmanuel Tomatis running service and the wine. The room is finished in concrete and blond wood, with typographic posters and bottles on display and views over the new Port des Lecques.
Catalan pimientos de Padrón are grilled, then softened under a yogurt and feta sauce finished with trout roe. Giant homemade panisse come with a black garlic mayonnaise, and sweet potatoes are seasoned with brocciu, Martigues bottarga and raw apricot. The veal rump is served medium-rare with purslane and fig, and dessert pairs strawberry and raspberry with brocciu ice cream.
Recognition
Details
History
Another beachside restaurant? Yes, but one that’s decked out in concrete and blond wood, with Technicolor views of the new Port des Lecques, typographic posters and bottles of wine on display! Where the crowd-pleasing plates are sent out by Bastien Cathala (ex-La Chassagnette), who is backed up by Florian Vera (ex-Le Demi Lune Café in Geneva) and Emmanuel Tomatis (ex-Sixième Heure in Geneva), both of whom take care of the service and the wine: Catalan pimientos des Padrón, grilled and then mellowed out by a yogurt-feta sauce dotted with trout roe; giant homemade panisse fritters with a delicious black garlic mayo for dipping; and delightful cubist-style sweet potatoes seasoned with brocciu cheese, Maison Martegale bottarga from Martigues, raw apricots and chives; before veal rump cooked medium-rare and paired with purslane, baba ganoush-style eggplant, fig slices and caper leaves, in a jus de viande sauce – wipe the plate clean with bread from Le Moulin d’Emile in La Cadière-d’Azur. To round things out, there was a seasonal strawberry and raspberry salad shaken up by some brocciu ice cream, marigold leaves and a black lime meringue tuile. // Madeleine Proust
Location
Instagram