Cannes' institutions

Restaurants that perpetuate the culinary tradition!

Some of these Cannes institutions have been around for more than half a century, guaranteeing high quality dishes and regional specialities. From father to son, guarantors of know-how and prestige, these emblematic Cannes addresses have passed on the torch of a passion for tradition and quality. From the Croisette, to the epicentre of Cannes, discover these gourmet temples whose fame radiates into the hearts of the Cannes inhabitants.

By AblaCarolyn
Cannes blogger

Author of the blog AblaCarolyn and Riviera City Guide, Côte d'Azur France Ambassador and journalist, I share my fashion, food and lifestyle finds in Cannes.

La Palme d'Or

The soul of the Festival

Located at the Hôtel Martinez, the Michelin-starred restaurant La Palme d’Or offers a unique gastronomic experience. It serves refined cuisine that celebrates the richness of our terroirs, all in an exceptional setting with a magnificent view of the Bay of Cannes.

In this new concept unveiled in 2024, La Palme d’Or transports you to a unique and timeless setting, reminiscent of a vintage boat. The décor, designed by Rémi Tessier, pays vibrant homage to the 7th art. At the table, guests are immersed in the world of cinema in all its forms. At the centre of the room stands the large ‘jury table’ which hosts the traditional dinner marking the start of the Cannes Film Festival.

For Jean Imbert and the team at the Hôtel Martinez, including Alexandre Elia, executive chef, and Christophe Nannoni, chef at La Palme d’Or, it was essential to be able to rely on a local ecosystem and fishermen eager to offer the finest produce, such as John Dory and striped bonito caught between Théoule-sur-Mer, Menton and Marseille.

Fish and seafood, lovingly selected by local producers and fishermen, feature prominently on La Palme d’Or’s menu. The cuisine is seasonal and inspired by the sea. The menu, written like a script and illustrated with storyboards, offers à la carte dishes to suit guests’ tastes or a tasting menu for the more adventurous. The gourmet menu is designed to be unpretentious and instinctive. Let the show begin, perhaps with wild gamberoni from the Gulf of Genoa, virgin mango and kumquat, followed by grilled and barbecued Saint-Pierre fish, rocket pesto, a casserole of local shellfish and vegetables, and a ‘minute’ vanilla palmier?

La Palme d’Or

Pizza Cresci

The spirit of a family

A pioneer in the field, Francis Cresci set up the first pizzeria restaurant in France in Nice, before opening the now famous Pizza Cresci opposite the old port of Cannes in the early 1960s. Very quickly, this cinema enthusiast was able to attract celebrities from the world of cinema and music to his theatrical coloured pizzeria, eager to enjoy the festive and convivial spirit. In the wood-fired oven, the gargantuan pizzas come out crispy, and are served in a half-moon by the men, dressed in their black and green suits. Like a snapshot of the dolce vita that played to a full house during the Cannes Film Festival, Cresci’s pizza has kept its original decoration, and the photos of artists on the wall bear witness to its history.

Is it this dedication to past moments or the generous topping of these Italian specialities, which have made Cresci’s pizza an institution in Cannes?
To find out, the best thing to do is to come and taste this colourful spectacle from the wood-fired oven to the plate, with a breathtaking view of the old port.

Pizza Cresci

Astoux et Brun

The sea in your mouth

If you want to taste seafood, no Cannois will forget to mention Astoux et Brun, located at the corner of rue Louis Blanc and rue Félix Faure.
Considered as the seafood specialist on the Côte d’Azur, the Astoux family joined forces with the Brun family to develop the wholesale trade by creating the Astoux et Brun brand in 1953. It was then that their identity was forged and their reputation grew by delivering to all the restaurants on the Côte d’Azur, from Menton to Saint-Tropez. The popularity of the brand reached even individual customers, who came to collect their oyster basket. This is how the idea was born to have the customers eat shellfish on the spot, accompanied by a glass of white wine.

The first restaurant, with its modest terrace, attracts crowds, and every weekend, it is a question of using tactics to have the privilege of sitting down at Astoux et Brun’s after having done its shopping.
Even today, it is not uncommon to wait a little while for a seat to become available, in order to be able to discover, in amazement, these seafood platters, which are shared with friends or family.

Astoux et Brun

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