The story
Les Oliviers sits within the Hotel Thalazur Bandol – Île Rousse, looking out over the Baie de Rènecros and the Mediterranean. The dining room is modern and minimal, with touches of blue and wood that create an atmosphere both intimate and authentic. In summer, a bioclimatic pergola extends the experience outdoors, letting the sea breeze and soft light frame each meal.
Chef Martin Féragus leads the kitchen with a philosophy built on passion, emotion, and sharing. His cuisine is sincere and contemporary, rooted in the riches of Provence and inspired by the Mediterranean, while also drawing from memories of travels beyond. He works closely with local producers, such as Jean-Christophe Giol for oysters and mussels from Tamaris, and Audrey Angelica for seasonal fruits, vegetables, and herbs. The restaurant has held the Clef Verte label since 2024, reflecting a commitment to sustainable practices. Chef Féragus even designed the restaurant’s tableware in collaboration with ceramist Elisabeth Rovedo, so each plate tells a story from land and sea.
Pastry chef Fleur Féragus brings a feminine touch to desserts, using the best seasonal fruits from nearby growers. Her creations play with textures and temperatures, offering a delicate finish to the gastronomic journey.
The menu, called "Les Vagues," offers several tasting journeys: from Horizon (3 courses, 90 €) to Évasion Sublime (6 courses, 240 €). Each escale showcases the finest local ingredients – from Mediterranean ray wing with black truffle to Wagyu beef from Japan, and artisanal cheeses from affineur Amandine Tarpi. Vegetarian versions of Horizon and Écume are also available. The wine pairings, crafted by the sommelier team, complement the clean, flavor-driven dishes.
This modern cuisine, deeply respectful of its terroir, has earned Les Oliviers a Michelin Recommended distinction – a recognition that aligns naturally with the restaurant’s pursuit of gastronomic emotion and elegance.
Recognition
Ambience
Details
History
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