Mondrian Cannes France / Cannes

Practical information on this hotel

Rooms & Prices
Rooms & Prices

75 Rooms and Suites with sea or town view

Rooms from Euro 280*

Restaurants & Bars
Restaurants & Bars

MR Nakamoto: restaurant and bar, menu of sushis, salads, exceptional meat, cocktails and drinks

Hyde Beach Cannes: Italian flavors by Chef Gabriele Faiella, signature and traditional cock- tails

Leisure & Well-being
Leisure & Well-being

Fitness room, private beach, water sports; nearby less than 3 km away: golf course.

Solutions
Solutions

24-hour room service, concierge service, laundry and dry cleaning service, parking, free WiFi, lug- gage storage, six meeting rooms, electric car charging stations.

Mail
Mondrian Cannes

France / Cannes
Airport
Airport

Nice-Cote d'Azur Airport at 26 km by road

Cannes Station at 5 mn

Locate Locate

Mondrian Cannes

Set just a few minutes away from the steps of the Palais des Festivals, the exceptional Mondrian Cannes opened last March. Built on the site of the former palace which dated back to 1863 it is the tallest property on La Croisette. The facade of the original building is intact and the hotel has the only garden on La Croisette. The 4 000m2 of greenery, dotted with century-old palm trees, protect the hotel from the bustle of the road. Facing both the sea and the town, the hotel blends architectural glamour and sophistication. The 75 elegant rooms and suites are spacious, decorated in a combination of wood and marble with magnificent windows with views overlooking the Mediterranean Sea. The green alley created by the plants in the lobby gives the impression of linking the hotel with the sea. The visual artist, Mathilde de l’Ecotais brings an artistic dimension to the project. She decorates the ceiling of the restaurant, enlivens the walls and adorns the staircase with a unique theme interpreted and worked in different ways. Best Gastronomy: the chefs of the restaurant Mr Nakamoto, Hervé Busson and Jean-Baptiste Guillaume, imitate the legen- dary New York restaurants in the 1950’s. The fresh seafood comes directly from the local fishermen and the sushi and exceptional meat are enhanced by the Japanese flavours from Chef Alex Craciun with the help of Pheerasak Plangklang for the sushis.

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