Set inside Hôtel Barrière Le Majestic, Beefbar Cannes brings premium grilled meats, Mediterranean sharing plates and a poolside terrace to one of the French Riviera’s most iconic addresses.
In Cannes, the best meals are often as much about location as they are about food. The Croisette has its own rhythm: late lunches beneath striped parasols, afternoons drifting toward aperitivo, and dinners that begin in golden light and continue long after sunset. Beefbar Cannes, located within Hôtel Barrière Le Majestic, has been designed for exactly this kind of Riviera day.
Overlooking the hotel’s swimming pool, the restaurant’s terrace places guests at the centre of the Majestic’s glamorous summer scene. Palm trees, bright Mediterranean light and the movement of one of Cannes’ best-known hotels provide the backdrop, while shaded tables offer a more relaxed alternative to the formality often associated with palace dining.
Beefbar began in Monaco in 2005 and has since travelled to destinations including Paris, London, Dubai, Hong Kong and São Paulo. Its Cannes address feels like a natural homecoming: close to Monte-Carlo, deeply connected to Riviera culture and positioned in a city where international visitors gather for cinema, fashion, yachting and summer holidays.
The menu is centred on premium cuts sourced from Japan, the United States and Australia. Tajima A5 Wagyu, Creekstone Black Angus and Australian Wagyu are grilled at high temperatures, allowing the quality and character of the meat to remain the focus. The concept, however, is deliberately less formal than a traditional steakhouse.
Small plates and playful comfort food bring a more social mood to the table. Beefbar signatures include truffle cordon bleu, jasmine tea-flavoured bao buns and meats served with the restaurant’s signature sauce. These are dishes made for sharing rather than ceremony—particularly suited to groups, long lunches and evenings that begin with cocktails.
The Cannes menu also looks toward the Mediterranean. Seafood dishes and fresh platters balance the richer meat selections, making the restaurant equally appealing during the heat of the day. This mix allows diners to build a meal according to the moment: grilled Wagyu for a celebratory dinner, lighter seafood and shared plates for lunch beside the pool, or a combination of both for a leisurely evening.
Executive Chef Jean-François Barberis leads the kitchen, connecting Beefbar’s international identity with local flavours and the hospitality tradition of Le Majestic. The intention is not to recreate the same experience found in every Beefbar location, but to adapt it to Cannes and its sun-soaked, sociable way of dining.
The atmosphere changes as the day moves on. Lunch is shaped by sunlight and the easy pace of the terrace; dinner brings a livelier energy, with DJ sets planned throughout the summer. Despite the glamorous setting, the restaurant is conceived as somewhere to settle in rather than simply make an appearance.
