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Mylos Hotel
At Teos, the Mediterranean is tasted, breathed, and felt. At Teos, the Mediterranean is tasted, breathed, and felt. At Teos, the Mediterranean is tasted, breathed, and felt. At Teos, the Mediterranean is tasted, breathed, and felt.
At Teos, the Mediterranean is tasted, breathed, and felt. At Teos, the Mediterranean is tasted, breathed, and felt. At Teos, the Mediterranean is tasted, breathed, and felt. At Teos, the Mediterranean is tasted, breathed, and felt.
Hôtel Mylos Cargèse - Restaurant Teos

TEOS
Restaurant

An Independent Place, Open to All

Overlooking the hotel and offering an incredible view, the restaurant is an independent space, accessible to both residents and outside visitors.

Its warm and relaxed atmosphere makes it a place of sharing, where you can enjoy a meal facing the sea, in a peaceful setting.

Whether for a lunch on the terrace or a dinner under the stars, every moment is savored in all simplicity.

Open every day from 7:30 PM to 10:30 PM.

Book a table: +33 (0)4 65 65 20 14

Mylos Hotel Mylos Hotel

Fresh, Colorful, and Convivial Cuisine

At Teos, the Mediterranean is told through an honest, generous, and deeply rooted cuisine.

The seasons inspire the menu, and the ingredients speak for themselves: every gesture is designed to reveal their authenticity, in perfect harmony with nature.

Each plate is a bridge between land and sea, between craftsmanship and freedom, where daily-caught fish, local meats, and sun-ripened vegetables come together effortlessly.

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Mylos Hotel

Pierre Geronimi

Like an Obvious Choice

At the heart of Teos is a vision: that of Pierre Geronimi, chef and master artisan ice cream maker, deeply connected to his homeland. His ambition? To create a vibrant place, rooted in his village, where cuisine tells the story of Corsica while remaining open to the world.

With a constantly evolving menu, shaped by the seasons and encounters, Pierre crafts sincere and generous dishes, blending elegance of technique with the authenticity of the ingredients. Teos becomes more than just a restaurant: it is a space for creativity, transmission, and connection.

Like his cuisine, every experience is a meeting point — a bond woven between the elements, between this land and the world beyond.