Restaurant hotels Campanile

Treat yourself in complete safety at Campanile!

Each hotel has redesigned its catering offer so that you can enjoy good food with complete peace of mind. Breakfast, snacks, lunch or dinner, everything is prepared in compliance with the regulations in place during the Covid-19 crisis. All that's left for you to do is enjoy yourself.

Book now in our Campanile hotels

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Restaurant hotels Campanile

Our delicious breakfast buffets are back!

To get your day off to a good start, nothing beats a good breakfast, fresh fruit, pastries, fruit juices, hot drinks, cereals etc. At Campanile, you will find everything you need, all offered in individual portions for your safety.

Restaurant hotels Campanile

Enjoy our summer recipes

Discover our fresh salads, grills and seasonal dishes, to be savored at lunch or dinner. Everything is prepared with care and in compliance with health regulations for the enjoyment of gourmets and gourmands. Do not hesitate to contact your hotel for more information on what we offer.

Restaurant hotels Campanile

Our lounge bars await you!

Relax at any time of day in our lounge bars. Whether you want to savor a gourmet coffee while reading your latest e-mails, sip one of our delicious cocktails accompanied by a gourmet platter, or simply enjoy a small snack in the middle of the day, we have everything in place to welcome you in complete safety, with smiles to boot. 

TREAT YOURSELF TO A CAMPANILE MEAL!

Enjoy the flavours of Campanile dishes at home by following the recipes of our chefs.

Recette restaurant Campanile
Filet of sea bass with a tomato and basil sauce
Recette restaurant Campanile
Penne pasta with wild shrimp, chorizo and snow peas
Recette restaurant Campanile
Purple fig fine pastry tart
Recette restaurant Campanile
Filet of sea bass with a tomato and basil sauce
Dish
x 4
20 min
Ingredients
  • 4 pieces of sea bass fillet
  • 4 tablespoons of olive oil
  • 5 tomatoes
  • 1 large shallot
  • 4 basil cuttings
  • Half a lemon
  • Espelette pepper
  • Salt, pepper
  • 5.3 oz. of cooked and scented basmati rice per person (21 oz.)
  • 0.5 oz. of arugula per person (2.1 oz.)
  • How to make it
    • Wash the tomatoes well. Cut the skin of each tomato on the underside and boil for 30 seconds. Quickly remove the tomatoes to put them in an ice water bath. Peel, seed and cut them into cubes.
    • Finely chop the shallot. Rinse and remove the basil and finely chop it.
    • Prepare the sea bass fillets and remove the fishbones.
    • Cook the rice according to taste.
    • In a frying pan that has a drizzle of olive oil, sauté the shallots, add the tomato cubes, salt and pepper and cook for 8 to 10 minutes. Add chopped basil last and set everything aside.
    • Cook in a non-stick frying pan with a drizzle of olive oil. Season the sea bass fillets and cook the skin side for 3 minutes, or for 4 to 6 minutes. Depending on the thickness of the fish cook on the other side as well.  
    • Add the juice of the half lemon and add a pinch of Espelette pepper according to taste.
    • Serve with rice. On a plate, place the filling then the sea bass fillet on the visible skin side and a little seasoned arugula on top.

    Serve fish with tomato sauce separately. You can also serve the sea bass fillet with a pan of summer vegetables (eggplant, zucchini, red and yellow peppers, tomatoes, onions) in the frying pan with olive oil.

    Gourmet half-board - Hotel

    Gourmet half-board

    Enjoy a relaxed stay with our gourmet half-board offer including room, breakfast and meal.
    See the offer