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✔️Breakfast ✔️Lunch ✔️Dinner ✔️Dine in
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Refined Mediterranean cuisine at an upscale venue, plus a terrace with sweeping sea views.
Hours
| Friday | 9 AM–10 PM |
| Saturday | 10 AM–10 PM |
| Sunday | 10 AM–5 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 9 AM–10 PM |
Address and Contact Information
Address: anse de Corton, 30 Av. du Revestel, 13260 Cassis, France
Phone: +33 4 96 18 00 00
Website: http://lavillamadie.com/
Menu Photos
Order and Reservations
Reservations: lavillamadie.com
Related Web Results
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Reviews
Tamas Bathory
The place is simply amazing .
The service was excellent, no mistake or error.
The wine list is super and real good pricing, except for the first growth Bordeaux- everything else was priced very reasonably.
The food presentation and quality is up to three star.
The chef visited every table- nice gesture.
The atmosphere is magic.
We will definitely return!
… moreThe service was excellent, no mistake or error.
The wine list is super and real good pricing, except for the first growth Bordeaux- everything else was priced very reasonably.
The food presentation and quality is up to three star.
The chef visited every table- nice gesture.
The atmosphere is magic.
We will definitely return!
Anton S.
With a stunning view of the sea, we enjoyed the best dinner I have ever had. The dishes showed so much finesse, intriguing flavour combinations, evolving tastes, and a perfectly cohesive menu (a.o. sardine/caviar and anemone). The recommended wine pairings were fantastic (a.o. a heavenly Gavoty Clarendon from 2015, and a Gros Noré Bandol from 2015 as well: kudos to the sommelier), and the staff was warm and attentive. This is a dinner I will never forget!
… moreMartin Bergmann
I visited this exquisite restaurant for lunch with my wife to celebrate her birthday, and it was an unforgettable experience. The ambiance was truly enchanting, with stunning decor that harmoniously complemented the breathtaking views surrounding us. Each dish was crafted with a thoughtful blend of seasonal and locally sourced ingredients. The presentation was a feast for the eyes, while the flavors danced across our palates, leaving us in awe of the remarkable cooking.
The staff provided an exceptional level of service, taking the time to thoroughly explain the intricate details of the food and wine pairings, all in English. Their warmth and friendliness made us feel right at home. Having dined at numerous Michelin-starred restaurants, we found La Villa Madie to be our favorite of them all.
… moreThe staff provided an exceptional level of service, taking the time to thoroughly explain the intricate details of the food and wine pairings, all in English. Their warmth and friendliness made us feel right at home. Having dined at numerous Michelin-starred restaurants, we found La Villa Madie to be our favorite of them all.
Justin Wu
Brasserie du Corton Review (Not to be confused with La Villa Madie ***)
The food was excellent. Really delicious and well executed. The highlights were the beef and oyster tartare, something that was novel for us. Also the veal dish where the meat was cleverly hidden inside the vegetables was a fun dish as well. Quite tasty!
The negatives:
It was really hot on the balcony, and there was no option to sit inside with air conditioning. There were no fans or anything to help with the heat on the balcony. Inside the “dining room” it was very disorganised and seemed like some of the staff’s personal effects were just laying around. On a day with 34 degrees Celcius, perhaps having an air conditioned room for lunch would have been a good idea.
The service was not good either. This is honestly not a place where you would expect to have to serve your own wine. But our glasses sat empty for 10 minutes plus, and our white wine bottle sat in the bucket while waiters walked back and forth. This is France, right? The country that invented gastronomy and wine service? The restaurant downstairs has the highest culinary distinction from a certain tire company, right?
If you want to respond with “oh well, if you wanted that level of service, then go to La Villa Madie.”
Wrong.
There are many hotels that have the brasserie – fine dining restaurants combo, and their levels of service are comparable. That was not the case here.
To be fair the food was excellent, and on a less hot day in the spring or fall the balcony would have been lovely. Installing some ceiling fans would go a long way towards thermal comfort in the summer on the balcony, with the added huge bonus of keeping flies and mosquitos away from guests.
The wine service and organisation of the inside dining room need improvement.
… moreThe food was excellent. Really delicious and well executed. The highlights were the beef and oyster tartare, something that was novel for us. Also the veal dish where the meat was cleverly hidden inside the vegetables was a fun dish as well. Quite tasty!
The negatives:
It was really hot on the balcony, and there was no option to sit inside with air conditioning. There were no fans or anything to help with the heat on the balcony. Inside the “dining room” it was very disorganised and seemed like some of the staff’s personal effects were just laying around. On a day with 34 degrees Celcius, perhaps having an air conditioned room for lunch would have been a good idea.
The service was not good either. This is honestly not a place where you would expect to have to serve your own wine. But our glasses sat empty for 10 minutes plus, and our white wine bottle sat in the bucket while waiters walked back and forth. This is France, right? The country that invented gastronomy and wine service? The restaurant downstairs has the highest culinary distinction from a certain tire company, right?
If you want to respond with “oh well, if you wanted that level of service, then go to La Villa Madie.”
Wrong.
There are many hotels that have the brasserie – fine dining restaurants combo, and their levels of service are comparable. That was not the case here.
To be fair the food was excellent, and on a less hot day in the spring or fall the balcony would have been lovely. Installing some ceiling fans would go a long way towards thermal comfort in the summer on the balcony, with the added huge bonus of keeping flies and mosquitos away from guests.
The wine service and organisation of the inside dining room need improvement.
G. Lieb
After making a later booking, we decided to arrive about an hour early due to our hotel’s check-out time. We were pleasantly surprised by how effortlessly the staff accommodated this. As we walked through the restaurant to the outdoor terrace, we were greeted by a stunning view from our table.
We initially dined outside but moved indoors later due to a change in the weather. The food was exquisite, both in taste and presentation.
Unfortunately, a flight cancellation that evening prevented us from fully savoring our meal. However, the staff graciously expedited the service, allowing us to complete our meal while reworking our travel plans. They even packed the petit fours for us to enjoy on our way home!
… moreWe initially dined outside but moved indoors later due to a change in the weather. The food was exquisite, both in taste and presentation.
Unfortunately, a flight cancellation that evening prevented us from fully savoring our meal. However, the staff graciously expedited the service, allowing us to complete our meal while reworking our travel plans. They even packed the petit fours for us to enjoy on our way home!
Phuong Uyen
An outstanding meal to remember for a very long time. As we made our way down the Côte d’Azur, we wanted to treat ourselves to a nice lunch and the experience here topped anything we’ve had.
We loved that we were invited to a beautiful lounging area with great views for amuse bouche and cocktails, to be then invited back to the beautiful al fresco dining area.
The food was so so fresh and delightful. I forgot their names but was so impressed by the fish pressed on a thin cracker and fresh shrimp sprinkled with coffee grounds. The wine was beautiful too. Service was excellent as you would expect from a Michelin restaurant. Everything was perfect!
We went with a shorter fixed course menu since it was lunch, but the service went from 12pm to past 4pm and we were stuffed (in a great way). We were then sent off with a very delicious freshly baked bun (with orange zest).
Such a pleasant and enjoyable meal. We were so glad we celebrated our anniversary here.
… moreWe loved that we were invited to a beautiful lounging area with great views for amuse bouche and cocktails, to be then invited back to the beautiful al fresco dining area.
The food was so so fresh and delightful. I forgot their names but was so impressed by the fish pressed on a thin cracker and fresh shrimp sprinkled with coffee grounds. The wine was beautiful too. Service was excellent as you would expect from a Michelin restaurant. Everything was perfect!
We went with a shorter fixed course menu since it was lunch, but the service went from 12pm to past 4pm and we were stuffed (in a great way). We were then sent off with a very delicious freshly baked bun (with orange zest).
Such a pleasant and enjoyable meal. We were so glad we celebrated our anniversary here.
Bir Luno
Everything was perfect!We experienced culinary poetry here.Excellent service!Plus the stupendous view of the Ocean made everything unforgettable.Highly recommended when you’re in Cassis!
… moreMike Tommasi
Our third visit. The sea view on the terrace is stupendous from this amazing location in Cassis, beside Cap Canaille’s vertical 400 m wall over the Mediterranean. But there are some issues, including a significant rise in prices.
The website indicates a 220 EUR 10-course menu and a 165 EUR 6-course menu, but no details are given: you book and hope you will like what you find when you arrive at the restaurant.
Upon arrival we sat on the magnificent terrace watching the waves pushed by a dying Mistral, and asked for two glasses of Champagne. Three choices were given, with no mention of prices; I had to ask, which is really annoying.
Ladies get menus without prices. It is hard to believe that in 2019 some restaurants still practice these obsolete rituals.
We were presented with a formidable wine list. Given that the menu comprises various types of fish and meat, ordering a bottle of white and a bottle of red for two is not an option, so we looked for the list of wines by the glass, which is limited to a choice of Red or White, Prestige or Exceptional. To find out what is available, one must ask the sommelier , who only suggests one wine. If you want to know what else is available, you must ask again. One of the recommendations, the red Châteauneuf by Domaine du Banneret, was excellent, but the white Rully by Antoine Olivier was heavily oaked and not to our liking; they agreed to replace it with a pretty good Rüdesheimer Riesling by Breuer.
The bread is excellent. The starters were perfect, including fresh tuna and superb miniature vegetables with tons of flavours. However, with the main dishes the chef tends to be a little heavy handed with the herbs and spices; the dishes are not quite balances, the sauces and spices masking the natural flavours of the expertly sourced top quality ingredients used.
The pigeon was ok but not remarkable, a small portion of breast and a strongly spiced morsel of minced pigeon meat and liver. It did not help that the pigeon was served in a deep plate with clunky knives with an entirely straight edge that made it hard to cut the meat.
The carabineros, deep red prawns from Palamós, were served practically raw, which can be delicious, but here they were bland and accompanied by two strong sauces. The polenta was gritty like semolina.
Dessert was excellent, as were the “mignardises”.
The service is oddly smiling but distant. Explanations are given by rote, but the waiters are not really listening. Same for the wines: there is no attempt to gauge how much the customer knows about wine, and adapting the discourse accordingly. Despite the numerous staff, the staff’s presence is limited to bringing and clearing plates, and otherwise hard to get hold of.
Villa Madie has the opportunity to become the best restaurant in the area. With a little extra effort it could easily surpass the other local stars, including the 3-stars.
… moreThe website indicates a 220 EUR 10-course menu and a 165 EUR 6-course menu, but no details are given: you book and hope you will like what you find when you arrive at the restaurant.
Upon arrival we sat on the magnificent terrace watching the waves pushed by a dying Mistral, and asked for two glasses of Champagne. Three choices were given, with no mention of prices; I had to ask, which is really annoying.
Ladies get menus without prices. It is hard to believe that in 2019 some restaurants still practice these obsolete rituals.
We were presented with a formidable wine list. Given that the menu comprises various types of fish and meat, ordering a bottle of white and a bottle of red for two is not an option, so we looked for the list of wines by the glass, which is limited to a choice of Red or White, Prestige or Exceptional. To find out what is available, one must ask the sommelier , who only suggests one wine. If you want to know what else is available, you must ask again. One of the recommendations, the red Châteauneuf by Domaine du Banneret, was excellent, but the white Rully by Antoine Olivier was heavily oaked and not to our liking; they agreed to replace it with a pretty good Rüdesheimer Riesling by Breuer.
The bread is excellent. The starters were perfect, including fresh tuna and superb miniature vegetables with tons of flavours. However, with the main dishes the chef tends to be a little heavy handed with the herbs and spices; the dishes are not quite balances, the sauces and spices masking the natural flavours of the expertly sourced top quality ingredients used.
The pigeon was ok but not remarkable, a small portion of breast and a strongly spiced morsel of minced pigeon meat and liver. It did not help that the pigeon was served in a deep plate with clunky knives with an entirely straight edge that made it hard to cut the meat.
The carabineros, deep red prawns from Palamós, were served practically raw, which can be delicious, but here they were bland and accompanied by two strong sauces. The polenta was gritty like semolina.
Dessert was excellent, as were the “mignardises”.
The service is oddly smiling but distant. Explanations are given by rote, but the waiters are not really listening. Same for the wines: there is no attempt to gauge how much the customer knows about wine, and adapting the discourse accordingly. Despite the numerous staff, the staff’s presence is limited to bringing and clearing plates, and otherwise hard to get hold of.
Villa Madie has the opportunity to become the best restaurant in the area. With a little extra effort it could easily surpass the other local stars, including the 3-stars.
MichelinStarsChallenge R
25th stop in my 3 Stars Michelin marathon (follow me for all the reviews and updates)
Pagnol’s Provence
What’s extraordinary here? The dramatic beauty of the south of France. As usual, I’ll have to reduce it to two points otherwise It won’t be published.
Why did I thought about Pagnol there? Because, amongst many quality, one of his was to describe with kindness how the dramatic nature of the south of France, was also the root of its beauty.
Here the chef has a bit of Pagnol in his vein. He’s always kind, like Pagnol, he may not try to impress you, but he’s making a very harmonious cuisine. He’s also able to take more intense and strong ingredients and turn it in something fun, seemingly easy and pleasing. Just like Pagnol. Fun, seems simple, humble but thoughtful and beautiful.
Which brings me to the second point. The Dramatic beauty. The spot is just beautiful. One of the best of the 3 stars. It’s the perfect place to enjoy this cuisine. The match was clearly made in heaven. The staff is at par. Super nice, very humble but they had one of the best champagne I could dream of to enjoy my time there.
Definitely a great recent entry in the 3 Stars world
An already very solid 3 Star.
Can’t wait to see them next time
… morePagnol’s Provence
What’s extraordinary here? The dramatic beauty of the south of France. As usual, I’ll have to reduce it to two points otherwise It won’t be published.
Why did I thought about Pagnol there? Because, amongst many quality, one of his was to describe with kindness how the dramatic nature of the south of France, was also the root of its beauty.
Here the chef has a bit of Pagnol in his vein. He’s always kind, like Pagnol, he may not try to impress you, but he’s making a very harmonious cuisine. He’s also able to take more intense and strong ingredients and turn it in something fun, seemingly easy and pleasing. Just like Pagnol. Fun, seems simple, humble but thoughtful and beautiful.
Which brings me to the second point. The Dramatic beauty. The spot is just beautiful. One of the best of the 3 stars. It’s the perfect place to enjoy this cuisine. The match was clearly made in heaven. The staff is at par. Super nice, very humble but they had one of the best champagne I could dream of to enjoy my time there.
Definitely a great recent entry in the 3 Stars world
An already very solid 3 Star.
Can’t wait to see them next time
Rachael Smith
We loved this meal. Incredible experience and our sommelier was amazing
… more