Open from Tuesday to Sunday for lunch and dinner,
is just a few minutes' drive from the resort.
l'Hospitalet Beach is set on a wide beach:
decorated in natural tones, with wood, teak, a green wall,
green plants and... the spirit of the South for the atmosphere.
A restaurant in the heart of a natural site
Located in Narbonne Plage, on the Occitan coast, a few minutes drive from Château l'Hospitalet, La plage offers 100 single deckchairs, 4 double deckchairs and 4 four-poster beds, a large cocktail bar and a restaurant, open for lunch and dinner in summer.
Even if conviviality, fun activities (paddle, 15 €/h), and live DJ and saxophone music every night are on the menu at Hospitalet Beach, the table holds its own, faithful to the chef's commitment to quality products.
Before or after your lunch, remember to book your bed on the first line (35 €), Bed on the following lines (30 €), double bed (65 €) or canopy bed (100 €) subject to availability. Our four-legged friends are unfortunately not accepted in our establishment.
Detailed presentation of the menus
In this place dedicated to the pleasure of taste and to the culinary traditions of the region, the Chef and his brigade offer you different menus in order to make you live an extraordinary gustatory experience.
The choice of local and seasonal products
Thanks to his team, the Chef selects the best local suppliers in order to be able to serve the best possible quality to his customers.
The vegetables all come from the Occitanie region. Some vegetables and herbs come directly from the Château's kitchen garden or from the Massif de la Clape.
The restaurant serves beef from Aubrac, lamb from the Pyrenees and of course fish from the Mediterranean Sea.
Working as much as possible with organic products, the Chef makes a point of respecting the rhythm of the seasons in the choice of the products he works with.
Planchas to share, vegetarian, oysters from the Thau basin, fish tartars, beef carpaccio, fresh salads, Poke bowl...
For the classics. The chef also favours market cuisine, according to the day's arrivals, for some high-flying dishes. Fish: semi-cooked tuna, sea bass, sea bream. Meat: veal chop from the Pyrenees, lamb chop with sage or beef from Aubrac.
The extensive wine list allows you to discover Gérard Bertrand wines, including some great vintages served by the glass for your pleasure.
Ballets of jeroboams of Gris Blanc rosé or Code Rouge bubbles at sunset, when the "blue note" takes precedence over the waves that have gone to sleep. Magical moments.