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Indulge yourself at any time at our Campanile restaurants!

Share a drink at the bar, have a quick snack at the lounge or savour a delicious meal in the restaurant… Foodies are sure to enjoy a feast at Campanile!

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DISCOVER OUR CHEFS' DELICIOUS MEALS

Local and seasonal products, new and varied recipes... Discover the delicious dishes our chefs are preparing for you right now.

Planche mixte Campanile

Mixed platter

Choucroute Campanile

Sauerkraut

Buffet desserts Campanile

Apple pie

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.

    Notre gastronomie Campanile

    Our cuisine
    IT’S SIMPLY DELICIOUS!

    At Campanile, share a delicious meal with our healthy and generous dishes, inspired by the best recipes of our regions! And with our famous all-you-can-eat buffet, you can treat yourself with no limits!
    Restaurant hotels Campanile

    Moments for sharing
    WE MAKE CONVIVIALITY A PRIORITY!

    In our lounge bars and our restaurants, it is always time to share a good moment with friends, family or colleagues. You can meet for a drink and an apéritif platter at any time of the day! And for lunch or dinner, you can taste the products of our regions served in our famous 'cocottes' casseroles or indulge yourself with our all-you-can-eat buffet.
    Restaurant hotels Campanile

    Our products
    THE FINEST SELECTION

    In France, gastronomy is part of our culture and we pride ourselves in always selecting fine quality products from our regions. And in the other countries where we are present, we are proud to export our gastronomic expertise and encourage our clients to discover some iconic French products. We therefore offer, in addition to local recipes, delicious French croissants, French baguette, and a selection of French cheeses and wine... Mmmm !