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Dining

Three restaurants, one horizon.

A two-starred tasting drawn from the estate, an all-day orangerie under glass, and a candlelit cellar of eighteen thousand bottles.

The Table

Three kitchens, one skyline.

Dining at Arena Continental is drawn from a single larder — the estate garden, the city a few hundred metres below, and a cellar carried down eighteen thousand bottles deep. A two-starred tasting for the evening. An orangerie under glass for the long day. A candlelit vault for the hours that follow.

Every plate is written with the season and served under one horizon — the same view that has drawn travellers to this city for a century.

Le Méridien — Modern Continental — Tasting
Two Michelin Stars
Dinner · 19:00 – 22:30
01

Le Méridien

Modern Continental — Tasting

A single nightly tasting menu drawn from the estate garden, the market and the cellar. Twelve movements, one horizon.

Service
Dinner · 19:00 – 22:30
Distinction
Two Michelin Stars
The Orangerie — All-day Garden Dining
Farm & Market to Table
07:00 – 23:00
02

The Orangerie

All-day Garden Dining

Breakfast under the glass roof, long lunches beneath the citrus, and a raw bar that runs into the evening.

Service
07:00 – 23:00
Distinction
Farm & Market to Table
The Cellar Bar — Wine, Aperitivo & Late Kitchen
18,000 bottles
16:00 – late
03

The Cellar Bar

Wine, Aperitivo & Late Kitchen

A candlelit vault beneath the hotel — rare vintages by the glass, a library of amari, and a pianist after ten.

Service
16:00 – late
Distinction
18,000 bottles
Portrait of Chef Elias Moreau, Culinary Director

Chef Elias Moreau

Culinary Director

The Kitchen

I cook the city as a single, seasonal narrative.

Formerly of three-star kitchens in Lyon and San Sebastián, Elias cooks the city as a single, seasonal narrative.

Chef Elias Moreau·Culinary Director, Le Méridien
Le Méridien — Tonight

A single nightly tasting.

Twelve movements drawn from the estate garden, the market and the cellar. A sample of the current menu, rewritten with the season.

Menu Dégustation

Twelve movements

  1. To Begin

    Oyster, cucumber, elderflower

    The market

  2. Garden

    Heritage tomato, burrata, basil oil

    Estate greenhouse

  3. The Catch

    Line-caught turbot, beurre blanc, garden herbs

    The market

  4. Land

    Aged lamb, artichoke, black olive

    Provençal farm

  5. To Close

    Champagne, citrus, honeycomb

    Cellar pairing

Tasting menu₦55,000 per guestWine pairing₦35,000 per guest
The candlelit cellar of eighteen thousand bottles
The Pairing

Drawn from eighteen thousand bottles.

Our sommelier walks the vault each afternoon, pairing every movement with a vintage by the glass — from Provence to the rarest reaches of the cellar.

A private dining room set beneath chandeliers
Private Dining

The chef's table, the cellar dinner.

Take over the kitchen pass, a candlelit vault among the vintages, or the rooftop terrace for a celebration. Every private occasion is composed with our events team, course by course.

The Table

Days that end at the table.

From breakfast under the citrus to a last glass in the vault — the estate lived from dawn to the small hours.

The Orangerie under glass
The Orangerie under glass
A plated course at Le Méridien
A plated course at Le Méridien
The candlelit cellar
The candlelit cellar
The poolside lounge terrace
The poolside lounge terrace
The kitchen at work
The kitchen at work
The infinity pool at dusk
The infinity pool at dusk