Breakfast

Generous breakfast.
With a view of the gardens and the first rays of the sun to wake up in a good mood, the breakfast at the Villa Clarisse, all in generosity and flavours will allow you to recharge your batteries before setting out to conquer the island of Ré. Fresh bread, pastries, omelettes, honey from the island, granola ... Whatever your preferences, choose your favourite breakfast!

Honesty Bar

The Honesty Bar, an exclusive tailor-made service 

Discover now our Honesty Bar open every day from 5 p.m. to 7 p.m. for a relaxing break in a confidential place. Our private room welcomes you to make you taste different liquors and wines. Here, the mixologist is you! All you have to do is to write down the drinks you have consumed, and they will be billed to you when you leave. Take advantage of this feeling of being at home to spend a warm moment in a space that is dedicated to you.

Picnic

Picnic at the Villa Clarisse in a natural setting
Fancy a light meal, on the terrace, in the gardens or to take away for a good time? The Villa Clarisse offers picnics from Easter to All Saints' Day. On the menu, local products, tapas, seafood platter, oysters, fresh toast with tomato and goat cheese from the island of Ré, which will make your mouth water.

Cosy lounge

This large, cosy lounge welcomes you every day when you return from a walk on the island of Ré to read a book, share a board game, enjoy a hot drink or even a light meal. With its rustic decoration and enticing scents of coffee and chocolate escaping from the adjoining kitchen, you feel at home and enjoy a real moment of relaxation.

La Table d'Olivia

La Table d’Olivia, a gourmet symphony in an intimate setting 

Discover the quality and freshness of the products and dishes of the island of Ré at our restaurant La Table d'Olivia, located at the Hôtel de Toiras, a 5-star hotel Relais & Châteaux, 5 minutes away from the Villa Clarisse. Simplicity and authenticity await you on the plate, carefully prepared by Chef Thibaut Peyroche d´Arnaud. It enhances local, seasonal products and gives pride of place to short circuits in a sustainable and eco-responsible gastronomy approach. Here the fennel is eaten confit, the Saint-Pierre goes well with a stew of verbena beans, the strawberries are adorned with a red pepper sorbet. So many alliances that provide an explosion of flavours on the palate.