Above Navarino Bay, on the Bay Course, Mandarin Oriental has a French dining room. Brasserie de la Bay is designed to sit into the landscape above the historic bay, and its terrace looks over the golf greens, the sea and the Ionian sunset. The kitchen cooks Modern French, keeps the well-loved classics on the card, and sets a long wine list beside them.
The house is Mandarin Oriental, Costa Navarino, 99 suites and villas on the hillside above the water, which opened on 15 August 2023 as the group’s first in Greece. Its published address is Navarino Bay, Costa Navarino, Pylos, Messenia 24001. The brasserie was not one of the five restaurant and bar concepts the resort announced that August, so it came later.
The kitchen
Bertrand Valegeas is the chef over the resort’s dining. He was named in the opening announcement in 2023 and he is still named on the resort’s current pages, cooking the counter at The Private Kitchen, the resort’s chef’s table.
The resort describes the room as all-day dining drawn from the conventions of a modern French brasserie. The card reads that way: a short run of salads and appetisers, mains off the grill and the pan, and a sharing section for two.
At the table
The tartare is cut from USDA prime beef tenderloin and served with cured egg yolk and baguette, and it takes an add-on of 30 grams of Kristal caviar by Kaviari for 90 euro. Moules frites comes cooked in Chardonnay with crisp potatoes and a béarnaise. Steak au poivre comes with French fries and a peppercorn sauce. The rib-eye is Creekstone Black Angus, the sea bass is pan-seared with roasted fennel and a grenobloise.
The sharing end of the menu turns on two dishes for two. One is a cordon bleu of milk-fed veal with emmental and house prosciutto cotto at 135 euro. The other is a tomahawk of John Stone Irish grass-fed beef. Dessert keeps a crêpe Suzette for two, flambéed with Grand Marnier in front of the table, and a tarte au citron under caramelised meringue.
The ground it stands on
The resort’s architecture is by the Greek practices Tombazis & Associates Architects and K-Studio. The brasserie is credited separately on the developer’s own page, to AETER Architects with MKV Design, alongside Anna Sbokou Lighting Design and Scape Design, and it is listed there as a facility of the Navarino Bay site rather than as one of the hotel’s restaurants. That site runs to 153 hectares and carries two hotels, the Navarino Agora marketplace and the golf.
The golf is The Bay Course, 18 holes at par 70 by Robert Trent Jones II, open since October 2011, with several holes playing alongside the bay itself. The brasserie is the part of the resort that answers to it, and the terrace is laid out for the view across the greens to the water.
The room takes a crowd. The hotel’s own capacity chart puts it at 240 standing, 160 seated for dinner and 180 in a lounge set-up.
When it serves
As the hotel published its hours in October 2026, the brasserie served dinner only, 7pm to 10:30pm, Wednesday and Thursday. The resort’s dining index calls it all-day dining, and in full season, April to October, it serves lunch and dinner. Treat the two-night listing as a shoulder-season schedule and ask the hotel what it is serving in the week you want. Dinner is 90 to 120 euro a head. The hotel asks for a reservation at all of its restaurants, and says availability can be limited in summer.
Who is this for
A table that has spent the week on Greek food and wants a night of French cooking. It suits golfers, families (there is a kids’ menu) and anyone who would rather eat looking at water than at a courtyard. The approach is through olive-planted hills, the mood is quiet, and the evening runs at the pace of a resort that is mostly hillside and sea. Come at the sunset hour and take the terrace.
