The story
Just steps from the Mediterranean Sea in Beaulieu-sur-Mer, So'Mets is the expression of chef Anne Sophie Sabini’s personal vision. The name itself is a playful contraction of “Sophie’s dishes” in French, and the restaurant opened in January 2022 after four months of work that the chef managed entirely herself, from designing the kitchen to decorating the dining room. The result is a modern, cozy space that reflects her approach: elegant, feminine, and full of flavor.
Anne Sophie Sabini’s training is formidable. She worked as sous-chef at three-Michelin-starred La Vague d’Or with Arnaud Donckèle in Saint-Tropez, at two-star L’Oustau de Baumanière with Sylvestre Wahid, at L’Atelier de Joël Robuchon in Paris, and with Yannick Franck at La Réserve de Beaulieu, where she launched La Table de la Réserve. Now writing her own story, she favors simplicity, natural cooking, and constant reinvention. Her cuisine is driven by pleasure, spirit, and a deep commitment to sharing—what she calls “transmission.”
The menu is rooted in the Mediterranean basin, reimagining traditional recipes with modern finesse. Seasonal ingredients take center stage, and the kitchen accommodates vegetarian, vegan, gluten-free, and lactose-free diets without sacrificing character. The wine list focuses on biodynamic and sustainably grown bottles from small-scale producers, and the cocktail menu—classics and original creations—includes alcohol-free options such as the Virgin Osmose or a house-made spritz.
So'Mets earned a Michelin Recommended distinction for 2026, a recognition that aligns with the restaurant’s ethos: bistronomic cooking in a welcoming setting where quality and warmth meet. Whether you come for lunch or dinner, the atmosphere is relaxed but polished—outdoor seating, air conditioning, and a bar available. It’s a place that feels both personal and generous, exactly as the chef intended.
Recognition
Ambience
Details
Location
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