La Table du Cap Estel

Rating: 16
Author: Gault&Millau

1312 Avenue Raymond Poincaré, 06360 Èze, France

16/20
Remarkable Restaurant

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9 PHOTOS

Location: Èze
Chef: Kévin Garcia
Cooking: Signature cuisine
Services: Access for people with disabilities, Valet parking
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

215 to 250

Gault&Millau's review 2026

16/20

Remarkable Restaurant

As glamorous as a seaside palazzo, as intimate as a family home, Cap Estel is a hidden gem to be savored with delight. The tables on the terrace exude a unique charm, opening onto the garden with the Mediterranean in the background, and Kevin Garcia’s work—which we praised last year—confirms all the high regard we hold for it, seamlessly embracing the Riviera spirit without losing his bearings or his identity. The intimacy and personality are enhanced by the entire dining experience—the attentive service, the table setting, and the damascened knives crafted by an artisan from Saint-Laurent-du-Var. The chef navigates between Mediterranean regional cuisine, haute cuisine (he was most recently the chef at the Eiffel Tower restaurant alongside Frédéric Anton), and touches of prestige with a deliberate modern twist: excellent appetizers that border on four-toque quality, including artichokes to dip in bagna cauda, the Mediterranean blue crab with lemon-infused gelée and house-made mayonnaise, delightfully light; the rockfish soup with mascarpone, rich and flavorful; and the smoked bonito with horseradish, roasted rice cream, and Osciètre caviar, presented in an inventive way. The chef demonstrates his mastery of seafood dishes, following up with Beaulieu amberjack in a bold escabèche—well-balanced in acidity and warm flavors, enhanced with mint, fresh almonds, and pollen. The caramelized veal sweetbreads are well prepared, served with robiolino-stuffed plins and more subtle mushrooms in vin jaune, followed by a delightful dessert of frosted lemon, leaf and flower infusion, and champagne granita—not quite a traditional pastry chef’s dessert, but perfectly in keeping with a grand menu, ending on a light note. Good service, with everyone striving to embody the spirit of the restaurant: an extensive wine cellar, fine bottles, and a good regional selection, including regional wines by the glass and prestigious wines served via Coravin.