New in Saint Tropez: Noto promises stylish Sicilian cuisine

On the back of a successful venture in Paris, the Annie Famose Group has opened a new Noto in Saint Tropez that is being headed up by a former Four Season chef, Emilio Giangnoni.

The Annie Famose Group has made an art out of hospitality. With nearly 40 establishments in some of the world’s poshest locations – think Avoriaz, Biarritz, Courchevel, Megève and Saint Barts – the company is a key player in exclusive French catering.

This summer, the Group is adding a new address to its already prestigious list.

Noto, situated right in the heart of Saint Tropez, is set to be one of the town’s most sought-after hot spots, and just like its successful sister restaurant in Paris, this French Riviera eatery is serving up stylish Italian cucina, a strong Sicilian vibe and all the charm of la dolce vita.

The setting is pure bliss, facing the yachts of the port and overlooking the glittering bay, while the interior is inspired by the Italian Mediterranean, with lush baroque fabrics and stylish Italian-designed furniture.

Sicilian gastronomy

The cuisine is pure Southern Italy, and the kitchen is being led by former Four Seasons chef Emilio Giangnoni, who has crafted a menu made for sharing and lingering over on long summer afternoons and in balmy evenings.

Vitello tonnato, Pugliese burrata, sautéed clams and caviar are some of the appetising starters on the menu.

This can be followed up with a hearty pasta dish, such as tagliolini with truffles or a classic spaghetti with tomatoes and burrata. Freshly caught fish, including roasted sea bream with a fresh Mediterranean-style sauce, features heavily on the menu alongside meat dishes like lamb chops with quintessential herbs and sundried tomatoes.

“At Noto, I serve an Italian cuisine with a bit of a twist,” says Chef Giagnoni. “One that is generous, modern and favouring local produce. Noto is first and foremost a warm and welcoming cuisine to be shared.”

For more information about the new restaurant and for reservations, click here.

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