Nestled within the property’s enchanting gardens, beneath a captivating canopy of maritime pines, the new restaurant greeted resident guests with open arms, inviting them to indulge in an extraordinary Italian culinary experience meticulously crafted by Executive Chef Sebastien Broda, Sicilian chef Marco Tringale, and the acclaimed 2-time World Pizza Champion, Jeremy Viale. Hotel du Cap-Eden-Roc proudly announced the latest addition to its esteemed gastronomic repertoire: Giovanni’s.
This outdoor-only Italian restaurant made its grand debut on May 27, immersing diners in a lush grove neighboring the hotel’s fabled seaside cabanas. Giovanni’s, a cozy 60-cover establishment, had enticed resident guests each evening, offering a tantalizing voyage into the authentic flavors of Italy while basking in the elegance of its outdoor décor, a testament to the artistic collaboration between interior designer Patricia Anastassiadis and architect Luc Svetchine.
Underneath a gracefully adorned pergola, entwined with trailing vines, tables were thoughtfully arranged around a central fountain, evoking the serene ambiance of an Italian piazza. Within the open-air kitchen, the skillful pizzaiolo meticulously assembled each culinary masterpiece to order, before artfully perfecting it within the confines of the pizza oven.
To seamlessly blend with the natural surroundings, a carefully curated color palette was selected. The pristine white lava stone tables gracefully merged with the gentle green hues emanating from the expertly handcrafted wicker chairs, courtesy of Maison Bonacina. Adding a touch of exquisite artistry, the plates, bearing the signature of “Giovanni’s,” were masterfully created by Popolo, an artisanal French ceramics producer nestled in the heart of Sicily.
The decision to bestow the restaurant with the name “Giovanni’s” was a heartfelt tribute by Philippe Perd, the esteemed Managing Director of the hotel. It honored the unwavering dedication and illustrious career of Giovanni Rizzi, one of the property’s most cherished team members. Having devoted an impressive 47 years to Hotel du Cap-Eden-Roc, Giovanni had become a beloved figure among guests, renowned for his unparalleled warmth and innate ability to create a seamless hospitality experience.
After sunset, as the night sky emerged, the restaurant’s carefully conceived lighting illuminated in a subdued manner, not competing with the brilliance of the stars and moon above. Executive Chef Sebastien Broda, Chef Marco Tringali from Sicily, and Consultant Chef Jeremy Viale (2-time World Pizza Champion and 3-time French title winner) had created a menu of emblematic Italian dishes intended for sharing. Traditional antipasti included burrata, Sicilian artichokes, and grilled and marinated vegetables. Signature primi specials featured pasta Occhio di Lupo with San Marzano tomatoes and Perugine sausages, as well as a vegetarian pizza with pesto and courgette flowers. For those with hearty appetites, the secondi dishes included the chef’s osso bucco, Saint-Pierre filet from Ligure, violet artichokes, tomatoes, capers, and basil, or Giovanni’s giant king prawns with eggplant caponatina. The dessert menu gave every sweet tooth a reason to smile, offering rum baba served by the ladleful, tiramisu for sharing, or the ultimate pleasure: Giovanni’s cup, a shareable portion of fleur de lait ice cream accompanied by an array of delicious toppings to indulge in.
