An ode to the Mediterranean basin.
Chef Arnaud Davin's cooking is an ode to the Mediterranean basin, with a menu of bold, producer-led meals rooted in the great tables of the South and the refinement of French techniques. The menu leans into the best seasonal ingredients from the region's producers, and the weekend brunch is the perfect treat, with BBQ, seafood, charcuterie, cheese, and patisserie desserts made in-house.
Named after the pointed prow of the brightly colored fishing boats that have worked the Mediterranean ports for centuries, Le Capian has a terrace with a direct view of the Vieux-Port and Notre-Dame de la Garde above it. Head bartender Xavier Gilly is a national and international award winner, which says enough about the drinks on the menu here.