IDL-photo-sept2020-06.jpg

repas-terrasse-soir.jpg

alm-langoustine2-2500.jpg

bdm-ccurt-25003.jpg

bdm-ccurt-25007.jpg

restaurant-ganivelles-plat.jpg

horizongolf-2500-013.jpg

saint-cyprien-resto-plat-terroir.jpg

horizongolf-2500-05.jpg
YOUR STAY
  • hotel
YOUR STAY
  • hotel

Our restaurants in Saint-Cyprien

IDL-photo-sept2020-06

Restaurant L'Almandin 1 star in the Mich

Gastronomy and elegance

On the edge of the Lagoon, on its private island, the restaurant welcomes you for lunch and dinner with a menu designed by Frédéric Bacquié: creative, it favours seasonal products, local producers and offers regional gastronomy by giving pride of place to authentic flavours. "Midis de L’Almandin" for a delicious lunch, tasting for a real moment of discovery ... the restaurant menus adapted to your desires.

horizongolf-2500-05

La Table du Golf

The brasserie sur le green

In the heart of the Saint-Cyprien Golf Resort, the restaurant La Table du Golf is waiting to serve you, whether you’re a group of golfers stopping for a quick lunch, attending business meeting ‘out in the country’ or passing through for a quick snack break (available all day) with friends. The menu features the beauty of local produce and the delicious Mediterranean recipes concocted by the chef Julien Boy, whose creativity is given free rein, in particular with his dishes of the day.

restaurant-ganivelles-plat

Restaurant Les Ganivelles

Eating well and well-being

The spirit of Les Ganivelles restaurant is to combine the pleasure of flavours with the pleasure of well-being with innovative cuisine free of unnecessary fats and sugars, without ever sacrificing pleasure. An astonishing result to discover with family or friends for a meal by the pool, a few metres from the beach.


saint-cyprien-resto-produit-mediterranee.jpg

Saint-Cyprien:
the Mediterranean on your plate

Our restaurants located a stone's throw from the seaside in Saint-Cyprien are the very expression of Mediterranean cuisine, concocted by passionate chefs. Seafood, fish, and crustaceans are present  and frequently put in the spotlight. The Pyrénées-Orientales department, endowed with a mild and sunny climate, allows the development of fresh and tasty creations in which roasted, grilled, baked, sautéed fruit and vegetables, or in a salad, take centre stage. Olive oil, another essential element of this cuisine, is favoured for cooking and seasoning and gives food that characteristic candied side. Mediterranean flavours are also because of the use of fresh herbs and spices: basil, oregano, thyme, garlic, or even coriander, which give the dishes delicate aromatic notes on the plate.

alm-2500-artichaut-01.jpg

Restaurants focused on local products

Our chefs, very attached to the taste and quality of the ingredients, work with local products. They particularly privilege the virtues of the short circuit which guarantees the freshness of the products and like to unearth the soil‘s ‘golden nuggets’ with the producers of the department. The seasonality of flavours is a requirement that our restaurants cannot derogate from for gourmet and sought-after culinary achievements.

pierre-bacle.jpg
frederic-bacquie-2-chef-almandin-ile-lagune.jpg
lido-resto-romain-thiebaud.jpg
flamants-roses-restaurant-sylvain-marsault.jpg

Toques Blanches chefs from Roussillon in Saint-Cyprien

In Saint-Cyprien, all our chefs are members of the Toques Blanches du Roussillon association, a guarantee of quality. This association brings together around forty professionals from the department. Its objective: to preserve, transmit and promote local culinary know-how.
In their restaurants, they defend a cuisine that seeks to highlight the riches of the land. For these chefs, cooking is above all a moment of sharing and the transmission of taste is its essence.

Abonnement newsletter