Bagatelle Miami River sits on the water in Downtown Miami, the brand's second outpost in the city, serving a French-Mediterranean menu in a room known for its lively, celebratory energy — napkin-twirling and dancing are part of the scene here as much as the food.
Executive Chef Marco Estrada trained in Monaco and Paris, with past kitchens that include Hôtel de Paris in Monte Carlo and Hôtel Plaza Athénée in Paris. He runs the kitchen alongside Corporate Chef Rocco Seminara, who leads the group's team of executive chefs.
The menu leans into Riviera staples: a tuna tartare with avocado and Espelette chili vinaigrette, a Riviera salad built on confit spelt, avocado, raspberry vinaigrette, and goji berries, and homemade ravioli. A seafood platter, lobster fettuccine, and grilled lamb chops round out the heartier end of the menu, with desserts like the vanilla-caramel-cashew Bagatelle World and the signature Tropézienne closing things out.
Executive Chef Marco Estrada trained in Monaco and Paris, with past kitchens that include Hôtel de Paris in Monte Carlo and Hôtel Plaza Athénée in Paris. He runs the kitchen alongside Corporate Chef Rocco Seminara, who leads the group's team of executive chefs.
The menu leans into Riviera staples: a tuna tartare with avocado and Espelette chili vinaigrette, a Riviera salad built on confit spelt, avocado, raspberry vinaigrette, and goji berries, and homemade ravioli. A seafood platter, lobster fettuccine, and grilled lamb chops round out the heartier end of the menu, with desserts like the vanilla-caramel-cashew Bagatelle World and the signature Tropézienne closing things out.