Privatising a restaurant in Var allows you to make an event truly unique: no shared room, personalized menu, your own DJ, custom scenography. The variety is wide: beach clubs (Pampelonne, Bandol, Saint-Cyr), vineyards (winegrowers in Lorgues, Bandol), starred restaurants (Bruno, La Bastide de Moustiers, Hostellerie de l'Abbaye de la Celle).
Our network includes around 30 venues that accept privatisation. Each has its own minimum group size, off-peak conditions, and seasonal pricing. We negotiate menus, drinks packages, services included, decoration allowed.
Beach clubs are by far the most popular for weddings, corporate events, and grand birthdays. The location, the light, the natural beauty — everything combines for memorable evenings. Vineyards offer a more intimate alternative with terroir-rich atmosphere.
Venue types
What's available:
- Pampelonne beach clubs (Loulou Ramatuelle, La Plage de la Réserve, Indie Beach, Le Cabanon Bleu): privatisation €5,000-25,000 depending on season and capacity (40-80 guests typical).
- Bandol / Saint-Cyr beach venues: €4,000-15,000 for 40-80 guests.
- Vineyards (Domaine de la Courtade, Château de Saint-Maur, Domaine Sumeire): €8,000-30,000 with venue + meal + wines.
- Starred restaurants (Chez Bruno, Hostellerie de l'Abbaye de la Celle): rare in season. Better off-season. €15,000-50,000.
- Historic villas / castles: rare but possible. €20,000-80,000.
- Yacht clubs (Saint-Tropez, Bandol): €5,000-20,000.
Pricing structure
What's typically included:
- Venue rental: 40-60% of total budget.
- Catering (menu + drinks): 30-50%.
- Decoration / scenography: 5-15%.
- DJ / music / entertainment: 3-8%.
- Photographer / videographer: 3-6%.
- Service charge (typically included in venue): 8-12%.
Most venues require a minimum spend (food + drinks) per guest. Beach clubs: typically €150-300 minimum. Starred restaurants: €200-450 minimum.
Menus and drinks
What's possible:
- Standing buffet: more relaxed, multiple stations. From €60/person.
- Seated 3-course menu: classic, with timed service. From €90/person.
- Seated 4-5 course gastronomic menu: €120-250/person.
- Drinks package (champagne reception + wines + spirits): €40-120/person.
- Open bar (premium drinks for 4-5h): €50-150/person.
- Specific themes (Mediterranean, Provençal, Italian, fusion): always possible.
- Allergies / dietary restrictions: every menu adapts. Tell us at booking.
Lead time and logistics
For successful event:
- Book 6-12 months before for July-August.
- 3-4 months in May-June or September.
- 1-2 months off-season.
- Confirmation: deposit 30-50% to secure date.
- Tasting 1-2 months before for menu finalization.
- Site visit 2-4 weeks before for layout and decoration.
- On-site coordinator on the day (we provide or partner).
Frequently asked questions
Group minimum to privatise?
Varies: 20-30 for a starred restaurant, 40-60 for a beach club, 25-40 for a vineyard. We negotiate the threshold.
Lead time?
6-12 months before for July-August. 3-4 months in May-June or September. Some open last-minute slots.
Wedding allowed?
Yes — most venues are wedding-ready (ceremony space, dance floor, sound). We negotiate the complete package.
Personalized menu?
Yes, always. Briefing with the chef to design a menu adapted to your group, allergies, food preferences.
Decoration: what's allowed?
Most venues allow non-permanent decor (flowers, candles, signage, draping). Restrictions on fireworks, smoke machines, very loud music. We negotiate at booking.