This season, Monte-Carlo Société des Bains de Mer is opening a hotspot: the PIT STOP bar & lounge at the Sporting Monte-Carlo. For this first edition, it is the Italian automotive giant FERRARI will settle in as a collaborator. Sumptuous Italian cuisine by Rocco Seminara, fresh and energetics cocktails round out the menu. Before heading off for your reservation at La Trattoria Sporting Monte-Carlo, stop by PIT STOP bar & lounge for a new experience.
Overlooking the beautiful gardens of the famed Jimmy’z nightclub with a breathtaking view of the Mediterranean Sea, PIT STOP bar & lounge is imbued with the essence of the FERRARI for a unique, vibrant and relaxed atmosphere. With its minimalist and modern décor, the red, black and white tableware in contemporary shapes and materials and its impressive Italian culinary sensibility, this space is certain to delight all guests to the principality.
As a local of Monaco, Chef Rocco Seminara finds his inspiration in the most beautiful of regional produces and unique ingredients such as the “pretzel” bean, the black chickpea or the venere rice.
His creations play with contrasts, as seen with the surprising Mozza-Bella with its hidden stuffed tomato, topped with a olive, tomatoes, basil and marjoram condiment; the marinated anchovies and black peppers, finish line, represent a chequered flag; the Pit Hot is a delicious Vienna bread served with a smoked veal sausage embellished with capers, radishes and confit red onion condiment; as for the roasted octopus, it is served wheel-shaped with a tomatolive condiment printed on a crispy potato.
Sharp tastes and balanced condiments are the Chef’s signature.
Those with a sweet tooth can satisfy their carving with the fruits Cannoli that is reinvented every day. In live cooking, the Ice Roll brings a fun and fresh touch to desserts, with its mix of avocado, mango, lime, Mara des Bois strawberry, Marscarpone, Amaretto.
Near the PIT STOP, La Trattoria Sporting Monte-Carlo is still sharing all the secrets of the Italian cuisine with Tuscan influences.
You will find the charcuterie board of the Salumeria, the antipasti buffet with the Seabass carpaccio, pine nuts, olives and chives; Octopus, cuttlefish and potato salad; Marinated anchovies and fennel; Confit and grilled vegetables or Aubergine Caviar. The restaurant also boasts the traditional pizzette and a selection of fresh and dried pasta.
Chef Patrick Laine offers light and straight dishes such as the Roasted seabass, sun-dried and grilled vegetables, the John Dory, Riviera condiment or piccata with lemon, capers and spinach leaves. Gluten free Pizzetta Margherita and Penne with clams, with carbonara sauce or arrabiata-style are also on offer.
For the desserts, the classics are reinvented, such as the Panna cotta (caramel, chocolate, red fruits), the Tiramisù or the Sicilian Cassata.
From Liguria to Sicily, the wines are mainly from Italian grapes and are an invitation to go on a journey of regional vintages.