Brunch in Sainte-Maxime

At Nomadia, weekend brunch is a real meal, not a rushed buffet. Every Saturday and Sunday, our team bakes pastries fresh that morning: flaky croissants, golden pains au chocolat, homemade focaccia. Eggs are cracked to order, scrambled creamy or poached to your liking. The charcuterie and cheese board features products from local Var artisans.

Sweet options also shine: fluffy pancakes, freshly cut seasonal fruit, homemade jams and local honey. Drinks include freshly squeezed orange juice and coffee served from an Italian stovetop maker. No capsules, no packets: everything is prepared on site.

This brunch format was born from a simple observation: many visitors to the Gulf of Saint-Tropez look for a relaxed weekend meal between a late breakfast and lunch. Nomadia answers that need with continuous service from 11am to 2:30pm, no stress and no hidden charges.

Nomadia brunch is nothing like standardised buffets. Every dish is made to order, with ingredients sourced the day before from our Var suppliers. Here is what our formulas include:

Savory

Eggs to order — creamy scrambled, poached on toast, or benedict with housemade hollandaise. Charcuterie and cheese boards — local Var artisan selection: coppa, rosette, mountain cheese, fresh goat cheese. Avocado toast on sourdough, topped with sesame seeds and local olive oil. Loaded toasts — smoked salmon with cream cheese and dill, or warm goat cheese with Var honey.

Sweet

Morning pastries — flaky croissants, golden pains au chocolat, homemade focaccia. Baked on site, never reheated. Fluffy pancakes — served with maple syrup, seasonal berries or artisanal spread. Homemade granola with farm yoghurt and fresh-cut fruits every morning. Desserts — chef's tiramisu, seasonal tart.

Drinks

Freshly squeezed orange juice, Italian stovetop coffee (no capsules), loose-leaf tea, homemade hot chocolate. Hot drinks are included in both formulas. Wine list available to pair your brunch with a Provence rosé.