La Colombe

The story

La Colombe, Hyères – Provencal Fine Dining with Michelin Bib Gourmand

A Provençal Institution Between Land and Sea

Just outside Hyères, at La Bayorre, La Colombe has anchored itself in the Provençal landscape since 1987. Pascal and Nadège Bonamy built this restaurant on values that have never wavered: quality, exacting standards, and the art of genuine hospitality. Guests return year after year, drawn by a kitchen that is fiercely seasonal and entirely homemade, using only fresh, market-sourced ingredients. The cooking here is a confident marriage of Provençal terroir, Mediterranean flavours, and quiet creativity.

The Chef and His Philosophy

Chef Pascal Bonamy holds the title of Maître Restaurateur and is a member of the Collège Culinaire de France. He is a passionate defender of 100% homemade cuisine, where every element is prepared from scratch. His menu changes with the market, but one signature dish — filet de rouget grondin in a bouillon d’étrilles with croûtons à la rouille — perfectly captures the restaurant's Provençal soul, as noted by the Michelin guide. This commitment has earned La Colombe a Michelin Bib Gourmand, a recognition that rewards excellent cooking at a reasonable price. Gault & Millau praises the consistency that decades have not dimmed, while Petit Futé and Var Matin celebrate both the contemporary décor — soft greys and ivory tones — and the inventive, ambitious spirit of the kitchen.

Seasonal Menus and a Warm Welcome

The dining room and shaded terrace offer a serene setting for lunch or dinner. Guests can choose from a carte that changes with the seasons, or opt for a discovery menu — for example, the "Menu Découverte" includes an entrée, fish, meat, and dessert, all selected from the full à la carte. Whether it's a midday lunch between September and June or a summer evening under the stars, the Bonamy family and their team ensure every meal feels personal and unhurried.