L'Abysse Monte-Carlo - Yannick Alléno

A two-star restaurant in Monaco

Opened in July 2024, L'Abysse Monte-Carlo was awarded two stars in the MICHELIN Guide France 2025, just eight months after its opening - a distinction that confirms the restaurant as a gastronomic must in the Principality.

Contemporary Japanese inspiration rooted in the Principality

The experience is conceived as a subtle dialogue between the elements and the land. The earth expresses itself through vegetables from the Monegasque hinterland, while the fire reveals all the precision of the cooking and extraction techniques used by Chef Yannick Alléno. On the sushi side, the water and air"contained in each sushi" reflect the quest for balance and sensation, guided by the sensitivity of sushi master Naoki Kikuchi.

The experience: Omakasé like a haiku dedicated to the Mediterranean

Here, the meal unfolds over an Omakasé menu, described as a haiku (Japanese poem reflecting the seasons) "dedicated to the Mediterranean", combining power and delicacy.

The pairing continues with a selection of fine wines from the Hôtel de Paris Monte-Carlo cellars and rare sakes chosen by the hotel's sommeliers.

Tradition, innovation and sustainability: respect for the product at its heart

The house prides itself on its approach to sustainable fishing: the sushi master works with fishermen who use targeted methods, and the menu changes according to the season and the catch.

An emblematic gesture illustrates this philosophy: gyotaku, the Japanese technique of imprinting fish on washi paper, revisited here as a souvenir given to the guest in memory of the fish eaten that day.

A décor designed as a refuge

magined by Laurence Bonnel-Alléno, the place is a "sanctuary": materials (wood, marble, travertine, velvet, ceramics) and lines alternate softness and rigour, creating a soothing, refined atmosphere.