In Monaco, the end of summer doesn’t mean the terraces have to close. Monte-Carlo Société des Bains de Mer showcases five venues with deliberately distinct identities—each offering a different way to extend the season.
Maona Monte-Carlo evokes the flavors and spirit of the Cyclades, while Elsa Marcel Ravin, under the guidance of a Michelin-starred chef, celebrates Mediterranean cuisine built around seasonal ingredients, overlooking the sea. Em Sherif Monte-Carlo transports its guests to Beirut through mezze and classic Lebanese dishes, while at La Vigie, Chef Zanoni crafts hearty Italian cuisine in a setting suspended between sky and sea. COYA Monte-Carlo rounds out this selection on a more festive note, with its Peruvian flavors, pisco cocktails, and evenings that extend the season well beyond the official calendar.
This decision to highlight five culinary traditions as diverse as Greek, Peruvian, Lebanese, and Italian says something about Monte-Carlo Société des Bains de Mer’s strategy: rather than focusing on a single gastronomic identity, the group prefers to offer a variety of experiences, each designed to appeal to a different type of clientele and a different time of day. An aperitif overlooking the sea calls for a different dining experience than a festive dinner that stretches into the night.
This embrace of diversity comes at a time when the Riviera, like other Mediterranean destinations, is seeking to extend its season beyond the months of July and August. The lineup of these five restaurants for the start of the fall season is therefore not merely a public relations move: it reflects a more profound shift among Monegasque and international patrons, who are now less focused on the summer peak season and more interested in a year-round offering that justifies a visit even after the high season has ended.
For a hotel and restaurant group as closely associated with the image of the Rock as Monte-Carlo Société des Bains de Mer, this commitment to culinary diversity also responds to a competitive necessity. Monaco’s leading establishments are no longer alone in vying for a fickle international clientele, which now compares Monaco to other Mediterranean or Middle Eastern destinations based on criteria ranging from culinary offerings to hotel luxury. By introducing distinctive cuisines—such as Lebanese, Peruvian, or Greek—rather than limiting itself to variations on the French or Italian cuisine expected on the Riviera, the group seeks to broaden its appeal far beyond its traditional clientele.
It remains to be seen whether this “plural table” strategy will be enough to make September as popular a month as July on the Rock. In any case, the gamble has been made.
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