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Born in Monte Carlo in 2005 at the instigation of Riccardo Giraudi, Beefbar has revolutionized meat gastronomy by bringing together the world's most prestigious meats with the local flavors of the destinations where it sets up shop. In just over 20 years, the concept has conquered New York, Dubai, Hong Kong, Mykonos, Paris… before bringing its knives to La Bastide de Gordes this summer.
Facing the Luberon mountains, in a setting designed by Humbert & Poyet, this restaurant celebrates both Provençal terroir and the Beefbar DNA. Proof of this lies in a revisited pissaladière where the traditional anchovy gives way to a precious Kobe beef karasumi, or in a Wagyu chuck roast, slow-cooked and then grilled, served with the jus of an olive-infused daube. These creations tell the story of Provence without ever abandoning the restaurant's cosmopolitan spirit.
The exceptional cuts – Wagyu Tajima A5, Kobe beef, Black Angus Creekstone, or Australian Wagyu – are sublimely cooked over the embers of the legendary Big Green Egg. But reducing Beefbar to just the meat would be a mistake. The vegetables and side dishes are equally worth trying, while the desserts will win over even the most skeptical. Special mention goes to the Gelato Mantecato, with its irresistible creaminess, capable of converting even those who thought they didn't like ice cream.
Beefbar in La Bastide de Gordes – Airelles
61 Rue de la Combe, 84220 Gordes
Dinner is served every evening from 18pm.
+33 4 90 72 18 94
https://airelles.com/fr/destination/gordes-hotel/restaurants/beefbargordes
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