Anais Marchetti
Managing Director
Decades in luxury hospitality across Europe's grandest houses. Has guided the property since the early days and quietly sets the standard the rest of the team upholds.
Joined 1976
Who We Are
Those who shape Covemistystay
A secluded resort and casino on the Mediterranean shore. Since 1976 we have operated on a single premise — that true hospitality never needs announcing.
Our story, told briefly
In the summer of 1976, two friends — a former hotelier and a chef — acquired a stretch of coastline and turned a private villa into a six-room inn. There was no investor deck, no marketing plan and no social media. There was a notebook with two principles: serve fewer guests better than anyone else; and refuse anything that is merely "industry standard".
50 years later we have 60 keys, four restaurants, a Michelin star, two private gaming salons, a full spa, and a guest book that quietly fills with the same families returning, year after year. The notebook still exists. The two principles have not changed.
We remain owned by the same two families that founded the property. We have never sold to a chain, never franchised the name, and never opened a second location — though we have been asked, often. We answer the same way every time: do one place well.
What guides us
Hospitality without performance
The flowers are fresh because they should be. The robe is heavy because it should be. The work that matters is the work you never notice.
Continuity over turnover
The bellman who greets you at the door has worked here longer than most of our suites have existed. The head sommelier has been with us for many years. We hire slowly and we keep people for a lifetime.
Local over global
Our menu draws on what the coast provides, our wine cellar favours growers within four hours of the property, and our spa products are made by a chemist who lives forty minutes away.
Quiet by intention
Adult-only, screen-free public spaces, soft lighting at all hours and a music programme curated to fade into the room. Loud is easy. Calm is hard.
The team
Six of the people who run the property day to day. Their backgrounds vary; their commitment to the standard does not. Behind them is a 280-person team across operations, food, beverage, wellness, gaming, and concierge.
Oscar Moreau
Founding Partner
Oversees food, beverage and the guest experience. A former Relais et Chateaux board member and the origin of the resort's unhurried service philosophy.
Joined 1976
Lucas Bernard
Executive Chef
Trained at Le Cordon Bleu, with stages at some of Europe's finest kitchens. Secured the property its Michelin recognition.
Joined 1987
Marco Sterling
Head Sommelier
Court of Master Sommeliers-certified, curating a cellar of several thousand bottles with a particular fondness for old Burgundy and small-grower Champagne.
Joined 1992
Nadia Renaud
Spa & Wellness Director
Trained in Kyoto and Marrakech, and built the spa programme around the idea that rest is a skill, not a luxury.
Joined 1988
Adrian Rousseau
Gaming Director
Years on the floors of Europe's private salons. Built ours around discretion, fair play, and a personal-host model that other houses now emulate.
Joined 1984
By the numbers
- 1976 — year established
- 60+ suites, villas and bungalows
- Four restaurants, including one Michelin-starred
- Two private casino salons
- 280 staff across all departments
- 4.9 / 5 guest rating across 2,400+ reviews
- 65%+ of reservations from returning guests
- 9 languages spoken by our concierge team