Montreval
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Montreval
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Dining
There is no group menu and no culinary blueprint. Our culinary director oversees eight kitchens without writing a single menu, which he describes as the entire job.
The kitchens
Residents may reserve at the time of booking a stay. Table d'Aubris and Nour serve house guests only; Le Batelier and Limonaia take no bookings at all.
Montreval Verane
Forty-four seats, five courses, and a kitchen garden eleven metres from the pass.
Alpine, vegetable-led — 44 seats
Montreval Verane
Lunch on the boathouse deck, decided each morning by the weather board.
Lakeside, simple — 30 seats
Montreval Calanera
Fifty-two seats on the second terrace, ninety metres above the water they are cooking.
Coastal, fish-led — 52 seats
Montreval Calanera
Breakfast among two hundred and forty lemon trees, which smells exactly as you would hope.
Breakfast and long lunches — 34 seats
Maison Aubris
Twenty-eight seats at one oak table. One menu, decided in the afternoon.
One menu, one table — 28 seats
Montreval Sabaia
One dining tent, one fire pit, and bread baked in the sand.
Desert, fire-led — 40 seats
Montreval Tamerin
Open on three sides to the lagoon, and closed to everything the survey says to leave alone.
Lagoon, raw and grilled — 46 seats
Montreval Lindhavn
The menu is written at a quarter past eight in the morning and printed at nine.
Fjord, written each morning — 38 seats
Reservations
Cimaise, Marena and Fyr keep tables for guests who are not staying in the house. They open thirty days ahead, or fourteen at Lindhavn, and go quickly.