Restaurant hotels Campanile

Want to enjoy a Safe Meal?

It's easy! We offer catering options in full compliance with the COVID-19 health & safety regulations. Check out our range of Takeway and Room Service breakfasts, snacks, lunches, and dinners.

Book now in our Campanile hotels

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Restaurant hotels Campanile

BREAKFAST TO TAKE AWAY OR DELIVERED TO YOUR ROOM.

Before being able to enjoy our all-you-can-eat buffets once again, we offer you a full breakfast on a tray, which can be picked up at the reception desk or delivered to your room covered with protective foil. This full breakfast includes a hot drink, bread and pastries, fruit juice, compote or fresh fruit and yogurt, and will allow you to get your day off to a good start. Do not hesitate to get in touch with your hotel for more information on what we offer.

Restaurant hotels Campanile

FOR LUNCH OR DINNER A REVAMPED MENU

We are looking forward to welcoming you back to our restaurants so we can help you make good memories again. In the meantime, to ensure you safely enjoy your meal while staying at our hotels, we offer you a tailor-made menu for lunch or dinner. Sandwiches, salads and hot dishes await you! Do not hesitate to contact your hotel for more information on what we offer.

Restaurant hotels Campanile

HEALTH AND SAFETY CHARTER BEING ABLE TO WELCOME YOU SAFELY IS OUR TOP PRIORITY

Given that your comfort, health, and safety have always been our biggest priorities, the Louvre Hotels Group has introduced a health and safety commitment charter that is valid at all our hotels. Take a look at our health and safety commitment charter here.

TREAT YOURSELF TO A CAMPANILE MEAL!

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

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Filet of sea bass with a tomato and basil sauce
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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.