"Just a 15-minute drive from the glamour of Saint-Tropez, the “palace”-classified La Réserve Ramatuelle channels Riviera elegance without ostentation, drawing devotees season after season. (The late Karl Lagerfeld used to rent a private villa every year.) Ramatuelle is a protected natural area, and the resort’s architectural design by Jean-Michel Wilmotte—set within the pine-clad hills—blends harmoniously with the environment. Spread across three terraced levels, the 19 rooms and eight suites maximize the Mediterranean light with floor-to-ceiling windows framing sea views; the living space extends outdoors with furnished terraces. For a refresh in 2024, designer Jacques Garcia enhanced the effect of the Provencal light with mirrors and neutral tones, while decorative painter Delphine Nény created wall frescoes echoing Jean Cocteau’s folkloric style. The lobby is especially striking as the sunlight pours in through walls of glass and reflects on the gleaming white curtains, armchairs, and sculptures. La Réserve Ramatuelle is a reflection of entrepreneur Michel Reybier’s discreet style of hospitality: guests feel at home in rooms kitted out with every comfort (Duravit heated toilets, yoga mats, well-stocked fridges, curated libraries), and the staff (400 in high season) engage with guests in a friendly, down-to-earth way. Wellness is another cornerstone; La Réserve Ramatuelle is the birthplace of the longevity-focused Nescens brand with the “better aging” motto, and frequently hosts boot camps and yoga retreats. Built into the rocks, the serene spa has sea-facing treatment rooms, a gym, a steam room, and a sun-dappled indoor pool. It’s easy enough to hit up Saint-Tropez’s sultry scene via the courtesy shuttle, or pop down to La Réserve à la Plage on the world-famous Pampelonne beach. But it’s equally as tempting to stay ensconced at La Réserve, lounging by the outdoor pool, sipping wine on your terrace, or dining at La Voile restaurant. (Chef Eric Canino’s chicken and lobster dish is so popular, it hasn’t come off the menu in 13 years.)" - Mary Winston Nicklin
