Le Bacon is a family restaurant that has been for decades attracting the rich and famous as well as the seasonal visitors to the Riviera. Those appreciating the highest quality of fish and seafood will spin with euphoria. View from Bacon restaurant

Le Bacon’s proximity to the legendary Hôtel du Cap Eden Roc on Cap d’Antibes between Cannes and Antibes lures a considerate proportion of the hotel’s well-heeled clientele to the restaurant. Bacon’s fish and seafood is better than the meal at the gastronomic restaurant at the Eden-Roc. The dining room at Le Bacon is much more comfortable, friendly and not too formal. Bacon is romantic, relaxed and cosy. Having one of the best views on the entire French Riviera sets you for a special meal. Overlooking the ancient port of Antibes with the rocky Alpes Maritimes in the horizon and to the East the blue sea of the Baie des Anges (Niçoise Bay of Angels) the vista cannot be more wow!

Seabass grandmother style at Bacon

The family members welcome you at the door and usher you to the table. Everyone feels pampered at Bacon by the attentive staff. For lunch the dress code is more casual, but let the flip-flops on the beach or in your suitcase. In the evening men should wear a jacket and women ideally an elegant dress or long pants.

Fricasse of red mullet at Bacon

From the Bouillabaisse to local seasonal fish and seafood, most is prepared according to the by years-proven recipes of the family. The current chef creates a new amouse bouche every evening. In the old best days, Serge Philippin was the chef at the Restaurant de Bacon since 1978 and snapped a star from the Guide Michelin in 1985. Still, Bacon is very good now, not excellent.

From the appetisers my favourites are the refreshing Poisson cru au citron et aux herbes. A thinly sliced delicate white fish marinated softly in lemon juice, olive oil and herbs. After a hot day at the beach this an excellent light starter.

Staying on the lighter side the Fricassée de Langouste tiède à l’estragon is a perfect match to a mineral white Burgundy or toasted Champagne like Krug Grande Cuvee. The crayfish is lightly sautéed with tarragon and served on a bed of green salad with olive oil. Perfectly balanced and delicate.

Sea bass ravioli

Also from the warm appetisers and perhaps the most creative is Fricassée de rougets tièdes à l’estragon. The mellow pieces of red mullet are drizzled with tarragon, lettuce, crispy onions, fresh and juicy tomatoes. It is a heavenly dish and one of the best ways of serving red mullet I have had the pleasure to savour so far.

A gourmand treat is the Délice de loup aux Truffes du Haut Var. Thin ravioli filled with a super soft mash of sea bass with truffles bathe in a creamy yet light sauce with minced vegetables. 

Similar are Ravioles de Langouste dans son fumet. A slight upgrade of the filling, the crayfish is gently cooked in its juice.

Ravioli stuffed with crayfish

For the Foie gras aficionados this in some countries controversial delicacy is served as a pâté typical in French restaurants. Bacon is not only about fish as the produce of the land pops out on the menu.

I mostly get fish, occasionally I steer to lobster, especially when the rare Mediterranean rock lobster is on the daily catch menu.

The fish can be grilled with fennel, steamed or cooked in a papillote. It is served with olive oil, basil butter sauce, chervil butter or in a broth. It is wise to ask the waiter what fish he would suggest on that day as it varies. If I am not in an adventurous mood I stick with sea bass cooked “grandmother style“. It is served with pasta, potatoes or vegetable side dish. The chef is very creative with condiments so I never get tired of the bass as it is each time slightly different. The fish though has always been excellent!

Bacon often also has a dorade, sea bream, red snapper, turbot and then plenty of seasonal local fish like denti.

Rhum Baba at Bacon

Most of the desserts are served with fruit. I love the Millefeuille with a light cream and wild strawberries or get a portion of the wild strawberries on their own. When I feel like I need a sweet bomb with a powerful rum boost, then I like to order the Rhum Baba, which is a sponge cake with a drop of rum. At Bacon you can select the rum that suits your palate the most, just ask David, who is in charge of the drinks and he will happily advise you on the right one – more sweet, oaky or sharper – get a shot.

Millefeuille with light cream and forest strawberries

Since 2008 I have eaten at Bacon every summer season on a number of occasions.

Price: very high (the best fish does not come cheap and the fishermen need to be rewarded for their super early working hours, appetisers between €20-75, fish around €80 per 500g – a big fish can reach €300 and above)

Drinks: The wine list is worthy of Bacon’s reputation. It is purely French – from the heights of the Burgundy’s legendary producers Romanée Conti and Domaine d’Auvenay to more sober Côtes de Provence you will find something to suit your budget. A glass of Champagne or a luscious Bellini as an aperitif and an intense Armagnac for a digestif.  A cup of verbena or chamomile infusion to round up your spectacular dinner will be served with home made cookies. Especially I love these thin crispy ones with almond shavings called Tuiles, an authentic Provençal speciality.

 March-October open daily except Mondays and for lunch also on Tuesdays.

 +33 4 93 61 50 02

Boulevard de Bacon, Cap d’Antibes, 06160, France