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Alta cucina e stellati — Costa Azzurra

Blue Bay Marcel Ravin

The gastronomic restaurant of the Monte-Carlo Bay Hotel & Resort, led by chef Marcel Ravin. His cuisine blends Caribbean and Mediterranean flavours, in a resort setting on the Larvotto waterfront.

Destinazione
Costa Azzurra
Quartiere
Larvotto, Monte-Carlo Bay
Cucina
Alta cucina e stellati
Riconoscimenti
Michelin: 2 stars, as stated by Monte-Carlo SBM (2026 guide not checked)
Uso esclusivo
Su richiesta
Budget indicativo
Indicative budget on request; a quotation is prepared by The French DMC once the date and group size are known.
Indirizzo
Monte-Carlo Bay Hotel & Resort, 40 avenue Princesse Grace, 98000 Monaco
Come arrivare
At the Larvotto, on the eastern side of Monaco, a short drive from Monte-Carlo and from the Monaco-Monte-Carlo railway station.

Uso aziendale

A distinctive alternative to classic French haute cuisine for a client dinner in Monaco. The resort also hosts meetings, which simplifies logistics for groups staying on site.

Sale private e uso esclusivo

Private dining is not detailed in the sources consulted; group enquiries go through Monte-Carlo Société des Bains de Mer.

Il menu

Caribbean-Mediterranean cuisine in seasonal tasting menus.

Programmi che includono questo ristorante

Domande frequenti

Is Blue Bay a good choice for a meeting-and-dinner format?

Yes, when the group is housed at the Monte-Carlo Bay Hotel & Resort, since the restaurant sits within the same property. We verify room and restaurant availability together.

Can the restaurant be privatised?

Privatisation is not advertised. We contact Monte-Carlo SBM to understand what is available for your date.

Mappa

Brief evento

La Francia MICE, orchestrata con precisione dal 1996.

Bastano poche informazioni per una prima proposta. Un project manager dedicato risponde entro 48 ore lavorative.

Brief evento

La Francia MICE, orchestrata con precisione dal 1996.

Bastano poche informazioni per una prima proposta. Un project manager dedicato risponde entro 48 ore lavorative.

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