For the 2021 season,

the Kube Saint-Tropez opens a new restaurant...

DAKI DAYA Restaurant

In 2021, our restaurant will officially reinvent itself in 2021 and become “DAKI DAYA”, with its all-new decoration inspired by the fine sands of the Pampelonne beaches and the rocky shores of Ramatuelle. 

You will be welcomed with a private table and a pure moment of pleasure under the terrace’s peacefully shaded areas overlooking the Gulf of Saint-Tropez.

Join us in Kube Saint-Tropez culinary adventure, where every dish is homage to the succulent treasures of the Mediterranean.

THE LUNCH MENU

THE DINNER MENU

A GASTRONOMOMIC TALE OF THE FRENCH RIVIERA 

BY THE CHEF ARMAND ESBELIN

The Executive Chef of the DAKI DAYA restaurant, Armand Esbelin, stays true to his style with a brand new menu of delicious cuisine from the French Riviera that represents the heart of authentic Mediterranean creations.

All though lunch, afternoon tea, “apéro” and dinner, you will be pampered with Mediterranean delights that combine everything that is greedy and healthy for a beautifully hedonist meal. On the menu you will find artistic and indulgent dishes full of Mediterranean colours, from olive green to lemon yellow.

A GASTRONOMOMIC TALE OF THE FRENCH RIVIERA 

BY THE CHEF ARMAND ESBELIN

The Executive Chef of the DAKI DAYA restaurant, Armand Esbelin, stays true to his style with a brand new menu of delicious cuisine from the French Riviera that represents the heart of authentic Mediterranean creations.

All though lunch, afternoon tea, “apéro” and dinner, you will be pampered with Mediterranean delights that combine everything that is greedy and healthy for a beautifully hedonist meal. On the menu you will find artistic and indulgent dishes full of Mediterranean colours, from olive green to lemon yellow.

Discover our chef ARMAND ESBELIN 

Armand Esbelin is well known in the French Riviera region where he has worked in various prestigious establishments.

After a short stop in Courchevel as Head Chef at Le Carlina Hotel (1996-1997), Armand Esbelin has moved to the East French Riviera where he had the opportunity to work in several prestigious establishments. He successively held the positions of Deputy Chef at the Hostellerie les gorges de Pennafort in Callas, Deputy Chef at Ponte Romano in Plan de la Tour, Head Chef at the Domaine de l'Astragale in Saint-Tropez, Catering Manager at L'artichaut barigoule in Saint-Tropez, Head Chef of the Ferme la Douce restaurant in Ramatuelle, Chef of the restaurant La Galiote aux Marines in Cogolin, Chef at the Aqua Club beach in Ramatuelle and more recently Pastry manager at Maison Léone in Cavalaire.

Then, he was selected to work at Kube Saint-Tropez resort as Executive Chef. At Kube Saint-Tropez, Armand Esbelin honors Mediterranean flavors in every recipes and transmits all his love of the Var region through a gourmet and healthy cuisine.