Restaurant · Butcher's shop · Plan-de-la-Tour
The meat.
The wine.
The embers.
Fais-toi plaisir chez Bastianin.
Treat yourself, at Bastianin.
Plan-de-la-Tour, in the heart of the Gulf of Saint-Tropez.
Google rating
4.9 ★
from 150 reviews
TheFork rating
9.5 / 10
from 57 verified reviews
Breeding · Selection · Butchery · Fire
From the breeder to the plate.
Not a restaurant. A workshop. Everything starts with a breeder we know and respect. Each cut is selected, worked in the butchery, cooked over the Josper fire. And for the connoisseurs, a few exceptional cuts age slowly in our dry-ageing room.
The butcher
Breeds and breeders selected to the millimetre. Fresh, full-flavoured meats — and for enthusiasts, a dry-aged selection. Wagyu A5, Sashi AAA, Black Angus, Rubia Gallega, Aubrac.
The cellar
Bordeaux, Burgundy, Italy, Champagne — a cellar built bottle by bottle by Valeria, co-founder. The palate, the ear, the instinct for pairings.
The fire
The Josper — Spain's finest charcoal oven, 300°C of live charcoal — to reveal each cut. And a BBQ revisited the French way: slow smoking, mastered embers, house-made sauces. A cuisine of fire, never for show.
Six paths, one house
Six ways in.
Sustainable fishing
Ikejime bluefin tuna
Mediterranean fish, ancestral Japanese technique. Tartare, tataki, tuna rib on the Josper.
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Sourcing
The meats
Served classic or dry-aged. Wagyu A5, Sashi AAA, Black Angus, Rubia Gallega, Aubrac.
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Cellar
The cellar with Valeria
Bordeaux, Burgundy, Italy, Champagne. Pairings signed Valeria Olivieri.
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The fire
The Josper fire
Spain's finest charcoal oven. 300°C, mastered smoke, caramelised crust.
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Terroir
The kitchen garden
Seasonal vegetables and aromatic herbs grown in Plan-de-la-Tour. From the garden to the plate.
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The Brotherhood
The Club Carnivores
Seven evenings a year devoted to exceptional meat. Join the Brotherhood.
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Imperia · Plan-de-la-Tour
"Two Italies at the same table"
Our story
From Piedmont to Calabria,
all the way to the Gulf of Saint-Tropez.
It all begins with a mountain refuge. In the 1950s, Gastaldi Sebastiano — known as Bastianin — ran a mountain refuge in the Pesio Valley, in the heart of the Maritime Alps. There, he offered shelter and a table to hunters and hikers. Chez Bastianin was born of his hospitality — transplanted today to the heart of the Gulf of Saint-Tropez.
Read the full story →The Brotherhood
The Club Carnivores.
Seven evenings a year devoted to exceptional meat. A masterclass, a discovery, a feast. For those whose passion for meat borders on ritual.
Dry Age Experience
Evening III · Dry-aged meat masterclass
Announced
BBQ façon Bastianin
Evening IV
Coming soon
Carnivores Feast
Evening V
Coming soon
VII
Evenings a year
For your moments
Private hire,
events, catering.
Hire the whole restaurant for an exceptional dinner, have us come to you, or entrust us with your event. From the intimate meal to the grand table.
Request a quote →
A table awaits you
Book with us.
Lunch drifts into a siesta, dinner becomes a story. Book your table on TheFork — it's instant.
Book a tableor by phone on +33 6 09 31 25 19