Menu
Up there, you can discover as well as savour
Menu
Up there, the cuisine has nothing to hide. It reveals itself with sincerity: through carefully chosen raw products and respect for their seasonality. The menu, imagined by Glenn Viel and crafted by Fred Grava, celebrates bold flavours, perfectly mastered cooking, a sense of generosity, and a touch of madness. Each dish is designed to be shared, talked about, and savoured together.
A menu to share through the seasons
Up there, nothing is set in stone. The menu evolves with arrivals, inspirations, and the seasons. Aged meats, daily fish, market garden vegetables, everything is sourced with care.
The wine list brings together local appellations and international labels. Dishes made to share and festive-spirited desserts extend the experience with simplicity.
The seafood tank, in harmony with the sea
Pink shrimp, langoustines, whelks, oysters… Taulissa’s live tank offers a carefully curated selection of seafood, alive and impeccably fresh. Depending on the season and daily arrivals, scallops, spiny lobsters, spider crabs, or blue lobsters join the menu to elevate exceptional moments.
The spirit of the South in every dish
The menu highlights the region’s treasures: Menton citrus, olive oil from the Alpes-Maritimes, and herbs picked from the hinterland. In both the kitchen and the bar, every product tells a local story, from fish to house-made condiments infused with wildflowers. Even the cocktails carry the essence of the land, with fragrant gin from Nice and freshly grated citrus zest. A rooted, vibrant cuisine that celebrates the flavours of the South with elegance.
