Take a delightful break at the Gardeners’ Café-Restaurant , where your taste buds are in for a treat. The Chef Tom Ortin and his team will make you welcome out on the terrace in the heart of the Garden, where you can taste their cuisine inspired by the Mediterranean Gardens and elsewhere.
The Gardeners’ Café-Restaurant is open every day (except December 25th), from midday to 2.30 pm for lunch, or for refreshments during the day (from 10.30 am to 12.00 pm and from 2.30 pm up to one hour before the Garden closes).
Phone : +33 (0)4 98 04 44 00.
N.B.: The Café des Jardiniers restaurant is only accessible to the Domaine du Rayol’s visitors. The restaurant does not take bookings except in the case of groups.
Contact the reservations department for groups
Please note: the Gardeners’ Cafe-Restaurant will be exceptionally closed on Friday, October 4, 2024 due to the preparation of Gondwana, the Mediterranean Plant Festival. We thank you for your understanding.
A ‘culinary trip’ to the Jardin des Méditerranées.
In this unique setting on a terrace in the heart of the gardens, the Chef serves up a varied cuisine. He offers a real ‘culinary repeat trip’ to the Mediterranean Gardens with subtle flavours and tastes from both home and abroad. (‘Abroad’ being the regions of the world whose landscapes can be discovered as you stroll through this property protected by the French Coastal Protection Agency, the Conservatoire du littoral).
In an eco-responsible approach, consistent with the management principles of Domaine du Rayol, the Chef Tom Ortin works with fresh, seasonal, locally-sourced products. Also, all dishes and desserts are made on site. The emphasis is on plants (vegetables, herbs, flowers, seeds, spices, etc.). This is an echo of the gardens, the very essence of the identity of Domaine du Rayol.
Every day, the menu features a daily special, a suggestion, a salad, cocktails and desserts, and homemade ice creams. The menu includes a vegetarian option every day.
Among this diverse menu, you can enjoy, for example, a Mediterranean sea bass fillet, seasonal virgin, herbaceous quinoa and seasonal vegetables. Or a salad made with raw vegetables, old tomatoes, burrata and pesto. Or a lamb shank with garden thyme juice, new potatoes and roasted vegetables. And to finish, a choice of desserts is offered: revisited tiramisu with seasonal fruits, gluten-free Collobrières chestnut moelleux and Tonka bean custard or generous ice cream sundaes.
Bon appétit!
