Shellona

Shellona brought a Greek accent to Pampelonne, and it turns out to suit the place. The original is in Saint Barths, and the Ramatuelle outpost transplants the same idea onto the soft sand of the bay below Ramatuelle: raw wood, rope, driftwood tones, and tables set close enough to the water that the sea is doing most of the decorating. The cooking is the reason to book. Executive chef Yiannis Kioroglou builds a menu around sharing, with grills and marinades at its centre, pulling flavours from the Cyclades and the Amalfi coast rather than from the standard Riviera repertoire. It is generous, herb-heavy food designed to be picked at over three hours rather than eaten in a sitting. From mid-afternoon the volume comes up. Shellona programmes live bands and international DJs across the whole season, with a sound closer to Ibiza and Mykonos than to Saint-Tropez, and lunch reliably slides into an afternoon party without anyone announcing a transition. Sunbeds and beds are available on the sand in front. If you want the Pampelonne experience with a soundtrack and food that is actually distinctive rather than a repeat of the same seafood platter, this is the one to pick out of the row.