Pan Deï Palais  

Hard to beat his location a few paces from the Place des Lices. This large house has become a charming hotel unlike any other. The decor evokes a journey to India (furniture, artwork, portraits, frescos...) in wood, marble, a grand staircase, and spacious rooms. We are in the heart of the Saint-Tropez spirit, yet far away. Not for all budgets, of course. Until now in the kitchen with Satoshi Kubata, Renaud Capelle works Southern spirit and fusion with confidence and occasional audacity: foie gras; chicken nems; steamed shrimp ravioles and tempura; vegetable samosas; Massala cod; Black Angus slab Rossini style and truffle puree; tandoori lamb and wok-fried vegetables.... Beautiful world wines augment the neighboring domains on the wine card and serve the cooking well in a tender and high-end oasis.