The legend surrounding the Monte-Carlo Beach hotel is second to none: stories of Marlene Dietrich spending her holidays here shortly after its opening in the 1920s, or late Chanel designer Karl Lagerfeld shooting campaigns with Helmut Newton on its premises, have kept the hotel’s myth alive. The moment you enter the sleek white lobby, you are met with a sense of gravitas that inspires you to carry yourself differently and indulge in the pleasures of the Riviera. 

But the hotel, now operated by the Monte-Carlo Société des Bains de Mer, doesn’t rely on history to maintain its cultural relevance. In recent years, it has brought together some of the most exciting names from the worlds of architecture, food and fashion to help reimagine what a contemporary luxury institution should look like. Architect and designer India Mahdavi refreshed the interiors in 2024 (you can find her signature touches everywhere, from the striking terracotta balconies to the rattan chairs at the restaurant Le Deck), while Provençal designer Simon Porte Jacquemus has been dressing the sunloungers on the institution’s famous beach pier in his iconic, charming stripes.

The hotel is also a year-round culinary destination with options that range from crepe stands on the beach during the sunnier months to Greek-inspired meze at restaurant Maona Monte-Carlo and wholesome, classic dishes at Le Deck, which can be enjoyed while taking in views of the hotel’s Olympic-sized pool. La Vigie Zanoni Monte-Carlo is one of the most exciting new arrivals: chef Simone Zanoni has taken over the hotel’s crown jewel, perched on a private peninsula that overlooks the Mediterranean. Right above is Villa La Vigie, a private home that once belonged to the late Lagerfeld and is now available for guests to book. 

The short walk to the restaurant, through a narrow pathway framed by pine trees, immediately sets the mood. “La Vigie has something very special. It’s elegant but relaxed at the same time – people come here to enjoy life. That’s exactly the kind of place where I love to cook,” says Zanoni, who is also behind Le George in Paris and La Mamounia in Marrakesh. 

For the chef, the menu at La Vigie is all about melding elements from French cuisine with his own Italian roots, focusing on fresh fish, colourful vegetables and hearty dishes – the seafood paccheri and the risotto come highly recommended. “For me, it’s very simple: you need great olive oil, beautiful tomatoes, fresh basil, lemons, seasonal vegetables, fresh fish and, of course, good pasta,” he adds. “When the ingredients are exceptional, you don’t need to complicate things.”

Zanoni recommends starting with a spritz before moving to a chilled wine (a white or a light rosé pairs perfectly). And don’t shy away from sharing plates, especially the figliata – a giant mozzarella that makes for the perfect starter – or the fior di latte gelato for dessert. 
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