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.
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.
The spirit of Les Ganivelles restaurant is to offer the pleasure of Mediterranean influences from here and elsewhere. The Chef creates gourmet cuisine with original combinations, carefully selecting local and seasonal produce. Dishes can be enjoyed with family and friends, or as a family meal by the pool, just a few meters from the beach.
L'Aquarama offers a menu of Italian specialities to be enjoyed in the veranda or on the terrace by the pool.
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.
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.
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.
