Perched on Puget Hill, the restaurant enjoys a precious view of the city and the sea.
Chef Paul Langlère and his teams embody the place with simplicity and accuracy, while breaking the codes of an ever-changing bistronomy.
Chef Paul Langlère and his teams embody the place with simplicity and accuracy, while breaking the codes of an ever-changing bistronomy.
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This old-fashioned snack bar has been completely redesigned and decorated with the invaluable help of architect Olivier Sabran and graphic designer Julien Bouvet to reflect the cuisine on offer: simple yet refined.
Paul Langlère's cuisine at Sépia is instinctive and Mediterranean.
When the plate features meat, there's always smoked mackerel, anchovies, bottarga or shrimp broth to accompany it.
And when it's the sea that presides, a pot-au-feu broth or slices of smoked duck breast are...
Paul Langlère's cuisine at Sépia is instinctive and Mediterranean.
When the plate features meat, there's always smoked mackerel, anchovies, bottarga or shrimp broth to accompany it.
And when it's the sea that presides, a pot-au-feu broth or slices of smoked duck breast are...
Services offered
Quality standards
Quality standards
Michelin
Gault MillauRates
Rates
A la carte: 6 to 18 €
Adult menu: 57 €.
Adult menu: 57 €.
Payment methods
Payment methods
Payment methods
Bank/credit card
Check
Cash
Titres restaurant (vouchers)Capacity
Capacity
50 place setting
180 Dining tables outside
1 Room
Groups (Max capacity)
Groups (Max capacity)
- 55 Maximum number of people
Localisation
Localisation
Contact Sepia
- restaurant-sepia.fr
- www.instagram.com
Spoken languages
Spoken languages
Environment
Environment
- Town location
- Close to a public transportation
- Bus stop < 500 m
- Sea view
