Fleur des Pins

The story

Fleur des Pins in Arcachon: Modern Cuisine by Chef Grégory Colantuono

A Rising Star on the Arcachon Basin

At Fleur des Pins, chef Grégory Colantuono has created a restaurant that feels both intimate and refined. After honing his skills in Michelin-starred kitchens—including La Guérinière, Moulin de Lourmarin, and Le Patio—he has brought his passion for local ingredients back to the Arcachon Basin. Here, the menu is a celebration of the region's bounty: the sea, the forest, and the terroir. This is modern cuisine rooted in place, served in a warm, welcoming space where conviviality and elegance meet.

The Team Behind the Experience

The restaurant’s personality is shaped by a dedicated team. Pastry chef Guillaume, an autodidact who once ran his own pâtisserie, brings a bronze medal from the French dessert championship to his craft. Chef de salle Thomas, a polyglot globetrotter, has worked at Michelin-starred establishments such as Cambridge's Mid Summer House and the Paul Bocuse group in the USA. Sommelier Urtzi, a native of the Basque Country, brings experience from the Park Hyatt Paris and the Grand Hôtel de Bordeaux, ensuring each wine pairing complements the chef's creations. Together, they create a journey that is generous with flavor and rich in creativity.

Recognition and Ambiance

Fleur des Pins’ philosophy has earned it a Recomended distinction in the 2026 Michelin guide, a nod to its commitment to quality without pretense. The dining room offers a setting that is both casual and formal, welcoming everything from a relaxed lunch to a special evening out. With air conditioning, wheelchair accessibility, and a tasting menu available, the restaurant is equipped for a refined, comfortable experience. Whether you're drawn by the market-fresh approach or the skilled team behind the stove, this is a place that lets the flavors of the Arcachon Basin speak for themselves.