Le Café des Jardiniers

The restaurant Le Café des Jardiniers offers visitors to the Domaine du Rayol a gourmet break in an exceptional setting, in the heart of the Garden, to enjoy cuisine inspired by Mediterranean gardens and beyond. In this unique, tranquil setting, on a terrace in the heart of the garden, Chef Tom Ortin proposes Mediterranean dishes with a twist, and also takes you on a journey with dishes with accents from here and elsewhere.
"Elsewhere" refers to the regions of the world whose landscapes you'll discover as you stroll through this property protected by the Conservatoire du Littoral.

In an eco-responsible approach, consistent with the management principles of Domaine du Rayol, the Chef works with fresh, local, seasonal produce. All dishes and desserts are made on site. The emphasis is on plants (vegetables, herbs, flowers, seeds, spices, etc.). This echoes the gardens, the very essence of Domaine du Rayol's identity.

The daily menu includes a dish of the day, a suggestion, a salad, homemade cocktails and desserts, and artisanal ice creams. The menu also includes a daily vegetarian offering.
The varied menu includes, for example, a fillet of Mediterranean sea bass, seasonal virgin, herbaceous quinoa and seasonal vegetables. Or a salad of crudités, heirloom tomatoes, burrata and pesto. Or a lamb mouse with garden thyme jus, pommes grenaille and roasted vegetables. Finally, there's a choice of desserts: tiramisu revisited with seasonal fruits, gluten-free Collobrières chestnut moelleux with Tonka bean custard, or generous ice cream sundaes.

Please note: The Café des Jardiniers restaurant is only open to visitors to the Domaine du Rayol. However, entry to the Jardin does not guarantee a table at the restaurant. In the event of a large number of visitors, a waiting list may be set up on site.
The restaurant does not take reservations, except for groups of 15 or more.

The Café des Jardiniers is open every day, all year round (except December 25), from 12 noon to 2.30pm for lunch or for a gourmet break during the day (up to one hour before the Jardin closes).

Tourisme durable

In an eco-responsible approach, consistent with the management principles of Domaine du Rayol, the Chef works with fresh, local, seasonal produce. All dishes and desserts are made on site. The emphasis is on plants (vegetables, herbs, flowers, seeds, spices, etc.). This echoes the gardens, the very essence of Domaine du Rayol's identity.

Accueil des personnes en situation de handicap

• Accessible for self-propelled wheelchairs
• Lift (80 x 130 cm) and door >= 77 cm
• Reception desk between 70-80 cm high
• WC + grab handle + adequate space to move