L'Abysse Monte-Carlo

Located inside the Hôtel Hermitage Monte-Carlo on Square Beaumarchais, L'Abysse Monte-Carlo pairs the French culinary approach of chef Yannick Alléno with the sushi craft of Naoki Kikuchi. Alléno draws on vegetables from the Monégasque hinterland and applies fire-based cooking and extraction techniques he developed, while Kikuchi handles the precision of sushi making, working with water and air as guiding elements. The concept is organized around four elements that correspond to the four seasons, with the menu shifting accordingly.

Kikuchi works directly with fishermen who use targeted, sustainable methods, and the fish on offer changes with the season and the day's catch. The restaurant also practices a version of gyotaku, the traditional Japanese technique of printing a fish's form in ink on washi paper; at L'Abysse, each diner receives an impression of the fish served that evening as a keepsake.

The restaurant holds two Michelin stars and sits at the top of the luxury price tier; a sake pairing accompanies the tasting menu. L'Abysse is open Tuesday through Saturday, 19:00 to 22:00, and closed Sunday and Monday. Reservations are arranged through the Hôtel Hermitage Monte-Carlo concierge or by introduction, though the restaurant can also be reached directly at 98 06 94 94. Valet parking is available at the hotel, and dogs are not permitted inside.