La Vague d'Or sur Saint-Tropez

Very professional welcome Terrible setting & Top service Value for money in St Tropez, difficult to find better I had a great evening I advise you to book Well done

Nice place to watch the storm in the bay

A great place with a magnificent view of the bay of Saint Tropez, feet in the sand and very attentive staff and great, well-prepared seafood products. Thank you for this evening.

Excellent restaurant, beautiful menu and very professional service 👍

it has become our beach in Saint Tropez, the place is refined without bling, very good restaurant and not excessively expensive, the beach is beautiful and the deckchairs or beds are not prohibitive, the staff is friendly, the pleasant little bar, the parking is perfectly maintained and safe, you can get there on foot from the city center itself, magnificent wine and champagne cellars

We love this place!! The staff is always very friendly, nice, familiar! The atmosphere, the view is unique!! 🌴🥂👌

Very pleasant place easily accessible in the bay of St Tropez. Aperitif at sunset then dinner in the sand.

We came for the sunset and frankly the setting is great. With our feet in the sand in the literal sense, we appreciated the well-set tables, the musical atmosphere, the very friendly waiter despite the crowds, the smiling sommelier... The cuisine is decent and the house white wine too! These are the prices of St Tropez...

Que dire si ce n'est que tout est perfection, légèreté et explosion de saveur. De l’art tout simplement. Le nirvana !! Bravo au chef et à toute la brigade de cuisine ainsi qu’au personnel en salle notamment à son directeur qui est fidèle au poste depuis un long bail et qui dirige le service de main de maître.

As I ended up arriving at the hotel ahead of my party, I had the pleasure of wholly devoting my attention to the cuisine of Chef Arnaud Donckele. I dined on the Balade Epicurienne, with cheese service and wine pairings as well. Thierry Di Tullio directed the show and presented the narrative of each dish with great élan. Dishes enjoyed were as follows: Elegant Tomato Tart Grown under the Sun of the Hinterland * Light Puff Pastry, Marmande Marmalade * Brousse Cheese Cream with Lambrusco Vinegar Turbot with Marine Plankton Trice and Capucines * Violin and Ball Zucchinis Steamed with Seaweed, Oyster Papillote, and Clams Seared in a Pan * Haliotis and Lemon Olive Oil Broth Al Verde Roasted Poultry from our Farms, as a Sunday Memory * Small Artichokes from the Sandy Soils of Grimaud in Different Textures * Giblets Dressed Al Verde, Zitone Homage with Truffles and Foie Gras * Concentrate of a Riviera Juice Citrus Country Anthemis Winter and Seasonal Harvest * Delicate Meringue Seasoned with a Chamomile Decoction * Endocarps and Candied Peels Many of the plates on which courses were served were of an inspired design, starting with a sculpted wave and continuing with several unique pieces from Sylvie Coquet, many done in collaboration with Chef Donckele. Creative shapes, the use of stark white space with splashes of vivid azure—beautiful plates. Overall, a delightful experience. The restaurant runs on passion, high energy, and creativity. It is that human element, in all its complexity and unpredictability, that made this a unique and delightful dining experience. The July 4th fireworks were the pièce de résistance. Well done.