Experience gastronomy

Mareluna

At nightfall, let yourself be guided by Chef Francesco Fezza and his brigade.
As if carried away by the scents of the sea, the chef promises you a refined experience
where his native Italy, France and Japan mingle.

La Plage Blanche has closed its doors for the winter season. We will see you again in spring 2025.

SYMPHONY OF THE SENSES

Created like a perfectly executed score,
the Mareluna menu is an ode to the Mediterranean and local flavors:
Squid Tagliatelle, Carabineros Prawns, and Aged Seriola.

Gesture precision

The restaurant’s philosophy is based
on a marriage of flavors and
respect for the environment. Chef
and his brigade sublimate
seasonal ingredients for a
culinary voyage.

Gesture precision

The restaurant’s philosophy is based
on a marriage of flavors and
respect for the environment. Chef
and his brigade sublimate
seasonal ingredients for a
culinary voyage.

IN SERVICE OF EMOTION

Born in Italy, Chef Francesco Fezza
first trained in the cuisine of his home country
at Michelin-starred restaurants Le Trabe* and
I Portici*. In 2016, he flew to Paris
and joined the kitchen of the Patio Opéra,
and then that of Le Meurice Alain Ducasse**.
It was alongside Japanese chef Ryuji
Teshima that he discovered and practiced
Japanese gastronomy. Since March, he
has been running the Mareluna with authenticity and
a sincere desire to please.

SUGARTY DELICES

Every meal ends on a high
thanks to the refined desserts created by
Cheffe Patissière Simona Casato. She
combines creativity and technical mastery
to create sweets that are as elegant as they are delicious.
Each of her creations tells a story, where
seasonal ingredients blend
harmoniously in delicate
desserts, combining surprising
textures and perfectly balanced flavors.