Elegant, friendly and gourmet, the Son de Mar restaurant sublimates the products of the sea...

The chef offers a generous and innovative food. After having worked with starred chefs all over France, he chose to move to San Ciprianu. Designed as a seaside bistro, flooded with light, the Son de Mar restaurant is warm and gourmet. The subtle and inventive menu sublimates the sea and its iodized flavors, without forgetting beautiful pieces of meat for the epicureans.

Openings: 7/7 Breakfast, lunch & dinner (Closed Tuesday & Wednesday for dinner only)

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The Menu


Chef Fred Grava, 35 years old, seduces us with his innovative approach to cooking. He certainly got this talent from his apprenticeship with starred chefs, such as Glenn Viel, for whom he was the sous-chef at the prestigious restaurant "L'Oustau de Baumanière***".

From Courchevel to Provence, through Corsica, this native of the Orleans region is now inspired by his travels to offer a true culinary experience to his guests.

"I like to transmit the passion and generosity that characterize gastronomy" - Fred Grava, chef at the Son de Mar hotel restaurant.

Fred Grava, chef of the restaurant at the Son de Mar hotel.