Monte-Carlo Bay Hotel & Resort
A lavish waterfront hotel catering to business and leisure travelers alike.
Opened in 2004, the Monte-Carlo Bay Hotel & Resort was built on a peninsula of gardens and lush landscaping. Its 1930s-inspired décor celebrates the chic and luxurious style of the era, while maintaining a light and relaxed atmosphere. This hotel is home to four restaurants, an in-house casino with 145 slot machines, a nightclub, a business center with 10 meeting rooms, a pool/lagoon with a solarium, an indoor pool with a Jacuzzi and its own helipad. The Monte-Carlo Bay also features a Cinq Mondes spa with 12 treatment rooms and a fitness center.
The property features 334 rooms, including 22 suites with amenities such as 24-hour room service, mini-bar, satellite TV, mini-safe and wireless Internet. The interior design, both contemporary and sleek, is the brainchild of Pierre-Yves Rochon. Each accommodation comes with a private balcony and three out of four boast a view of the Mediterranean Sea. In some of the rooms, you can even hear the waves crashing upon the rocks beneath your terrace.
The Martinique-born chef Marcel Ravin helms the kitchens of the hotel. He previously honed his chops at Le Meridien Brussels (now the Hilton Brussels Grand Place) before moving to the Monte-Carlo Bay in 2005. His versatile cuisine emphasizes foreign spices and sometimes astonishing textures and taste combinations.
On the menu at Blue Bay, the hotel’s gourmet restaurant, you may find such items as cocoa-perfumed foie gras with Tahitian vanilla and rum, scallops seasoned with timut pepper (an exceptional, citrusy pepper from Nepal) with Jerusalem artichokes and grilled coffee, and catfish with rockfish dashi broth. Desserts are original as well, such as the avocado soufflé with chocolate chips. The dinner menu at Blue Bay starts at €88.
The hotel includes two other restaurants, L’Orange Verte, a brasserie that serves up simple dishes like organic salmon with green asparagus and vinaigrette sauce, and Las Brisas, a seasonal restaurant open from May to September. Chef Marcel Ravin is also in charge of the snack food served at the Blue Gin Bar.
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