The 2026 vintage of the Michelin Guide has distinguished new exceptional restaurants on the French Riviera. The Riviera confirms its status as a major gastronomic destination with chefs and places of excellence.

What chef has never dreamed of being crowned by the prestigious Michelin Guide? This globally recognized holy grail! On what criteria does the gastronomic red guide award its stars? Which tables on our Riviera promise an excellent culinary journey?

1900. The Michelin Guide is created by brothers André and Édouard Michelin, founders of the company, to encourage motorists to travel and thus wear out their tires. Initially, it contains maps, mechanical advice and useful addresses…

1926. The Guide begins awarding stars to restaurants that offer exceptional cuisine.

Today. The Guide is published in many countries and remains one of the most prestigious culinary rankings in the world.

Stars are awarded by anonymous Michelin inspectors, who judge based on criteria such as the quality of dishes, consistency and innovation. The Guide has three levels of ultimate rewards:

• 1 star: very good restaurant in its category. The restaurant offers high-quality, well-prepared cuisine with fine products.
• 2 stars: excellent restaurant that deserves a detour. The cuisine is remarkable, creative and mastered by a very talented chef.
• 3 stars: extraordinary cuisine worth the trip. This is the highest level: a unique gastronomic experience with perfect cuisine and often highly innovative.

Being a starred chef requires constant mastery of culinary arts, building a solid team, distinctive cuisine and a combination of passion and pressure.

It is at the Michelin Guide ceremony that new stars are officially announced: one of the most important events in the world of gastronomy. Obtaining a star can change a chef’s life and that of his restaurant: one of the most powerful symbols of success.

This Monday, March 16, 2026, on the occasion of the Michelin Guide ceremony in Monaco, our Riviera shone brilliantly! This year, the 2026 vintage rewards four new starred restaurants in the Alpes-Maritimes:

• La Table du Cap Estel, chef Kévin Garcia, at Cap Estel hotel (Èze)
• Epicentre, chef Selim M’Nasri, in Nice
• La Table de Pierre, chef Rodolphe Loury, at Domaine du Mas de Pierre in Saint-Paul-de-Vence
• L’Auberge de la Roche, chefs Louis-Philippe Riel and Léa Widmer, in Valdeblore

And also announces the demotion of the restaurant Le Figuier de Saint-Esprit, chef Christian Morisset, in Antibes, which loses its only star.

Sun, sea and land… our Riviera promises fine dining enthusiasts unforgettable dining experiences thanks to their exceptional products, the chefs’ expertise and magical locations.

⭐ The 3 Michelin Star Restaurants

• Mirazur, chef Mauro Colagreco – Menton
• Le Louis XV – Alain Ducasse, chef Emmanuel Pilon – Monaco

⭐⭐ The 2 Michelin Star Restaurants

• Blue Bay, chef Marcel Ravin – Monaco
• L’Abysse, chef Naoki Okazaki – Monaco
• Les Ambassadeurs, chef Christophe Cussac – Monaco
• La Chèvre d’Or, chef Tom Meyer – Èze
• Flaveur, chefs Mickaël and Gaël Tourteaux – Nice
• Villa Archange, chef Bruno Oger – Le Cannet

⭐ The 1 Michelin Star Restaurants

• Elsa, chef Marcel Ravin – Monaco
• La Table d’Antonio Salvatore au Rampoldi, chef Antonio Salvatore – Monaco
• Le Grill, chef Dominique Lory – Monaco
• Pavyllon, chef Yannick Alléno – Monaco
• Château Eza, chef Justin Schmitt – Èze
• Le Restaurant des Rois, chef Julien Roucheteau – Beaulieu-sur-Mer
• Le Cap, chef Yoric Tièche – Saint-Jean-Cap-Ferrat
• L’Aromate, chef Mickaël Gracieux – Nice
• Racine, chef Bruno Cirino – Nice
• Jan, chef Jan Hendrik van der Westhuizen – Nice
• Les Agitateurs, chef Samuel Victori – Nice
• Onice, chefs Lorenzo Ragni and Florencia Montes – Nice
• Le Chantecler, chef Virginie Basselot – Nice
• Alain Llorca, chef Alain Llorca – Saint-Paul-de-Vence
• Auberge Quintessence, chef Christophe Billau – Roubion
• La Flibuste, chef Valerio Borriero – Villeneuve-Loubet
• Les Terraillers, chef Michaël Fulci – Biot
• Les Pêcheurs, chef Nicolas Rondelli – Antibes
• Louroc, chef Sébastien Broda – Antibes
• La Passagère, chef Aurélien Vequaud – Antibes
• La Palme d’Or, chef (to be confirmed) – Cannes
• Bessem, chef Bessem Ben Abdallah – Mandelieu
• Mareluna, chef Francesco Fezza – Théoule-sur-Mer
• L’Or Bleu, chef Alain Montigny – Théoule-sur-Mer.