Pampelonne has never been short of places to lunch, but the beach remains remarkably good at reinventing itself. Among this year’s arrivals is SALTO Saint-Tropez, a new beach club on the sands of Ramatuelle that looks towards Italy for its culinary identity while keeping both feet firmly planted on the French Riviera.
SALTO has been conceived as an elegant but relaxed destination. The design follows an organic vocabulary: natural materials, wooden tables and soft, earthy tones that connect naturally with the surrounding landscape. The same aesthetic continues onto SALTO’s beach, allowing lunch to stretch effortlessly into an afternoon by the sea.
Guests can settle into exceptionally comfortable sunbeds, with a beach bar and shower facilities completing the experience. It feels less like a separate extension of the restaurant than another part of the same place—a spot to swim, read, order a drink and stay for the day.
The kitchen follows a similarly uncomplicated philosophy. Although Italian at heart, the team makes a point of sourcing as many ingredients as possible in France, with product quality taking precedence over unnecessary complication.
Chef Gioia Baek, whose career has taken her through Michelin-starred kitchens in Italy, Spain, Hong Kong and Dubai, brings an international perspective, while Chef Paolo Mannis translates it into food made for Pampelonne: rooted in Italian culinary traditions, generous, coastal and designed for sharing.
Seafood naturally dominates. Yellowtail crudo comes with lemon confit and citrus vinaigrette, while warm wild shrimp are dressed with Amalfi lemon oil and basil. Langoustines paired with mostarda di Cremona introduce an unexpected sweet-spiced note.
Pasta is particularly convincing. The seafood tagliatelle, prepared in the traditional Sicilian spirit, brings together wild shrimp, scallops, calamari and vongole in a scoglio sauce. Mafaldine with pesto and langoustine and lobster tagliatelle continue the Italian coastal theme.
For the table, there is also a black truffle pizza, a richer counterpoint to the seafood-led menu and precisely the sort of dish made for sharing over a long Pampelonne lunch.
One of SALTO’s signatures is cacciucco, the Tuscan fisherman’s stew, interpreted with sea bass, langoustine, prawns, vongole and scallop in lobster bisque. It sums up the kitchen neatly: Italian in origin, generous in execution and entirely at home beside the Mediterranean.
Whole fish is another highlight. Depending on the day’s catch, sea bass, sea bream, turbot, lobster and langouste can be prepared over charcoal, in a salt crust or Provençal style. The emphasis remains on the ingredient rather than elaborate presentation.
Dessert might mean frozen panettone with citrus notes, pistachio gelato or caramelised brioche perdue with Madagascar vanilla ice cream.
And SALTO understands another essential ingredient of a Saint-Tropez lunch: atmosphere. The music begins gently as lunch gets underway, providing a relaxed soundtrack without competing with conversation. As the afternoon unfolds, live music and vocals gradually bring more energy to the beach club, allowing the mood to build naturally.
SALTO’s appeal lies in this sense of continuity. Lunch flows into music, music into an afternoon on the beach, and a swim can be followed by one more drink at the bar. On Pampelonne, where the best days rarely follow a strict timetable, that may be exactly the point.
Address: Rte de Bonne Terrasse, 83350 Ramatuelle
Phone: 07 89 71 03 32