Il Giardino

Il Giardino has taken over the Byblos's Italian table, and the change is more than a name: chef Nicola Canuti works largely from the house's own kitchen garden, three hundred square metres laid out with naturopath Bodo Fath, more than seventy varieties of fruit, vegetables and aromatic flowers. You dine under a planted pergola beside the pool, inside the hotel's reconstructed Provençal village. It is the table that has come on most at the Byblos in recent years. Seasonal: closed in winter. Booking advised. We handle it.