iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroiconBubbleSingleiconBubbleSpeechiconCalendariconCalendarCheckiconCheficonConciergeiconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNewsletter iconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperience

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

We are checking availability.
Thank you for your patience...

Le Bernardin
Menu from USD 90.00

Le Bernardin

United StatesNew York


Le Bernardin

  • Creative cooking
  • Seafood restaurant in New York



Rates and services

Menus 90-225 USD t. 8.875% s.n.i. (lunch), 160-225 USD t. 8.875% s.n.i. (dinner)

Terminology: t. = tax, s.n.i. = service not included, s.i. = service included

Weekly closing

Saturday noon and Sunday.

Annual closing

American bank holidays

Discover the restaurant

The 24-foot oil on canvas triptych ocean wave that dresses the wall says it all: at Le Bernardin, the fish is the star of the plate. Together, owner Maguy Le Coze and chef/co-owner Eric Ripert serve the freshest seafood with artistry and consistency. Chef Ripert combines mastery and inspiration to emphasize the supreme quality of the ingredients that are transformed into perfectly executed dishes. Divided into “almost raw,” “barely touched,” and “lightly cooked,” striped bass tartare, braised octopus and seafood truffle pasta invite you on a sensory journey through the delicacies of the ocean.

Eric Ripert

See the profile
Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges