Secluded hillside retreat with spa, pools, fine dining & terrace views
736 Chem. des Cretes, 83350 Ramatuelle, France Get directions
"Set within protected pine-clad hills just outside Saint-Tropez, this ‘palace’-classified retreat emphasizes discreet, elegant hospitality across terraced accommodations that maximize Mediterranean light and sea views. Wellness and longevity are core themes—the property is the birthplace of the Nescens longevity brand—and facilities include a sea‑facing spa built into the rocks, an indoor pool, fitness programs, and a shuttle to a private beach club on Pampelonne. Dining and personal comforts are hallmarks too, with rooms stocked for comfort and a long-standing signature chicken-and-lobster dish by the lead chef that has remained on the menu for over a decade." - Mary Winston Nicklin
"The epitome of contemporary calm, La Reserve Ramatuelle hides away from the Côte d’Azur crowds in the pine-shaded hills, 20 minutes inland from Saint Tropez. The traditional terra-cotta tiles dressing its villa and suite roofs belie the minimalist feast inside—the work of Jean-Michel Wilmotte who brought the splendid simplicity of the landscape indoors with spoiling effect. The pool scene (apparently ripped from a book of Slim Aarons prints) is animated by golden sunlight and endless glasses of rosé. Jasmine clings to the air and Mini Mokes whizz guests to La Reserve’s Pampelonne outpost, where plates of ceviche and tomatoes sprinkled in truffle line up like the cream umbrellas shading those digesting a long, lavish lunch." - Rosalyn Wikeley
"This unabashedly exclusive, luxury hotel, which blends seamlessly into its natural surroundings, is the HQ of talented Éric Canino, a chef influenced by his long and fruitful collaboration with Michel Guérard. Inspired by the master of healthy cuisine, Éric composes his own Provençal score, with fruit and vegetables, fish and seafood (plus some poultry), enhanced with aromatic herbs and olive oil. His culinary scope is extraordinary, ranging as it does from a modern use of citrus fruits to a text-book perfect rendition of sauces and reductions that add character and depth to each dish. His red mullet poached in seawater (one of the chef’s favourite cooking methods) is paired with crushed tomatoes and citrus fruits and escorted by a truly superlative reduction of fish heads – all of which are emblematic of the staggering talent of this virtuoso chef." - Michelin Inspector
Michael Louis M
Madison C
Vilhjálmur T
Marissa P
Galina Antonova
Jordan Earnheardt
Brian D
Julie L
