The story
Hestia brings a refined bistro experience to Bormes-les-Mimosas, anchored by the shared vision of Sakina Salhi and Cyril Aveline. Salhi transitioned from teaching history and geography to working as a sommelier, while Aveline previously managed several Parisian hotels. They named the space after the Greek goddess of the hearth to reflect their commitment to open flame cooking. The venue sits quietly along the Port de La Favière, offering a grounded start to any coastal meal.
The bistro kitchen dedicates its menu to careful grilling rather than heavy sauces or complex preparations. Guests commonly order a substantial slice of bone marrow accompanied by curried seaweed tartare and fresh borage flowers. A whole Breton artichoke appears alongside a generous portion of intensely flavoured sauce ravigote. Desserts lean toward regional traditions, featuring a Corsican fiadone crafted with brocciu cheese and honey-roasted apricots.
Visitors often notice the practical yet inviting interior immediately upon arrival. Wine posters cover the walls above durable jute flooring that suits the casual dining pace. The space maintains an unpretentious rhythm that aligns perfectly with its recent recognition by Le Fooding. Outdoor tables extend the bistro table arrangement toward the water when the weather allows.
Recognition
Location
Instagram