Hotel du Cap-Eden-Roc has unveiled the latest addition to the property’s renowned gastronomic offerings with Giovanni’s, an outdoor-only Italian restaurant, opened May 27. Located in a verdant grove adjacent to the hotel’s mythical seaside cabanas, Giovanni’s is an intimate, 60-cover restaurant inviting resident guests every evening to savor authentic flavors from Italy, featuring elegant outdoor décor by interior designer Patricia Anastassiadis and architect Luc Svetchine.
Tucked into the property’s gardens, beneath a canopy of maritime pines, the new restaurant will welcome resident guests for exceptional Italian cuisine imagined by Executive Chef Sebastien Broda, and Sicilian chef Marco Tringale in collaboration with 2-time World Pizza Champion, Jeremy Viale.
Beneath a pergola wrapped in creeping vines, the tables are situated around a central fountain, creating a relaxed atmosphere reminiscent of an Italian piazza. In the open-air kitchen, the pizzaiolo composes each creation to order before cooking it to perfection in the pizza oven.
The color palette has been selected to blend into the surrounding nature, with the white of the lava stone tables joining soft tones of green on the Italian handcrafted wicker chairs by Maison Bonacina. The plates are by Popolo, an artisanal French ceramics producer based in Sicily, and are signed ‘Giovanni’s’. The name was chosen for the restaurant by the hotel’s Managing Director, Philippe Perd, in honor of one of the property’s most veteran team members, Giovanni Rizzi, who has dedicated his career to Hotel du Cap-Eden-Roc for 47 years and is beloved by guests for his warmth and effortless hospitality.
After sunset, when the night sky emerges, the restaurant’s carefully conceived lighting illuminates in a subdued manner so as not to compete 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) have created a menu of emblematic Italian dishes intended for sharing. Traditional antipasti include burrata, Sicilian artichokes and the grilled and marinated vegetables. Signature primi specials will be pasta Occhio di Lupo with San Marzano tomatoes and Perugine sausages, as well as vegetarian pizza with pesto and courgette flowers. For large appetites, the secondi dishes include the chef ’s osso bucco, Saint-Pierre filet from Ligure, violet artichokes, tomatoes, capers and basil or the Giovanni’s giant king prawns, eggplant caponatina.
The sweet tooth has every reason to smile at the dessert menu that offers rum baba served by the ladleful, tiramisu to share or the ultimate pleasure: Giovanni’s cup, a shareable portion of fleur de lait ice cream with an array of delicious toppings to indulge in.
This season at Hotel du Cap-Eden-Roc, the byword is ‘buon appetito!’
Hotel du Cap-Eden-Roc
Boulevard John Fitzgerald Kennedy
06605 ANTIBES CEDEX