Elsa

Named after high society American columnist, Elsa Maxwell who helped launch the Monte Carlo Beach Hotel in 1929, Elsa is the first all-organic restaurant to be awarded a Michelin star. Wildly creative Venice-born chef Paolo Sari sources the freshest ingredients from a 100-mile radius as well as the restaurant's own vegetable garden in the nearby hills of Saint Jeannet. Begin with the Bio Sama, a kaleidoscopic pile of baby vegetables topped with edible flowers, or the carpaccio of San Remo shrimp with pink grapefruit, fennel and caviar. Main dishes range from risottos to perfectly cooked citrus-marinated sea bass or saffron-infused crayfish. Memorable desserts include Parmesan whipped up as ice cream, drizzled with balsamic vinegar or a hazelnut pastry with black cream, brown sugar and cocoa caramel.